Mon Mar 25 2024
Roasted Potato Bowl With Sweet Tahini Dressing
Upgrade your roasted potatoes with this bowl, topped with sweet chili tahini dressing. It’s the perfect summer dish and it will for sure make it’s way to your weekday recipe rotation.
SERVINGS:
COOKING TIME:
Ingredients
Potatoes
- 500 g potatoes, halved
- 1 tbsp olive oil
- 1 tsp onion powder
- salt to taste
Dressing
- 3 tbsp tahini
- 1 tbsp sweet chili sauce
- 1 tbsp syrup
- 1 tsp soy sauce
- 1 lime, zest + juice
- 2 tbsp parsley, chopped
Other
- 200 g sugar peas, sliced
- 500 g broccoli, cut into small florets
- 250 g edamame, thawed
- 2 spring onions, sliced
Instructions
- Preheat the oven to 200 degree celsius and line a baking sheet with parchment papper. Place the potatoes onto the baking sheet, drizzle with oil and season with onion powder and salt. Toss to coat the potatoes before spreading evenly onto the tray. Roast in the oven until golden, about 30 minutes.
- Meanwhile, combine all dressing ingredients (tahini, sweet chili sauce, syrup, soy sauce, lime and parsley) in a small bowl and mix until smooth. Adjust salt and sweetness to your liking.
- In a large bowl toss together potatoes, sugar peas, broccoli, edamame and spring onion. Divide into serving bowls and top with dressing.