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Tahini Orange Glory: Sweet Potato Steak with Tahini, Avocado and Wasabi dressing


2 sweet potatoes

2 Tbsp. of olive oil

Salt and Pepper

Tahini, Avocado and Wasabi dressing ingredients:

4 Tbsp. SoCo tahini

1 ripe avocado

1 lemon or 1 tsp. of lemon juice

2 tsp. wasabi paste

Salt and pepper as needed

  1. Preheat oven to 450°. Rinse sweet potatoes

  2. Cut sweet potatoes into quarters lengthwise

  3. Brush glaze the olive oil, salt and pepper on top of the sweet potatoes and roast, tossing every 5-8 min, until you can easily cut them (around 20-30 min)

  4. Meanwhile, mix or blend all dressing ingredients (4 Tbsp. SoCo tahini, 1 ripe avocado, 1 lemon, 2 tsp. wasabi paste, salt and pepper)

  5. Remove sweet potatoes from the oven and top with the tahini dressing. Enjoy!

Upgrade this dish with homemade Chimichurri sauce


1 cup flat-leaf parsley

3 garlic cloves or 1 tsp. Of chopped garlic

2 Tbsp, fresh oregano leaves

3 Tbsp. olive oil

2 tsp. distilled white vinegar

Salt and pepper

½ fresh red pepper or ¼ teaspoon red pepper flakes

  1. Chop parsley, oregano, and garlic (or blend). Place in a small bowl.

  2. Stir in the olive oil, vinegar, pepper, slat and red pepper

Additional twist: Adding a sliced vegan cheese (we like it with blue vegan cheese)

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