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

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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