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Here’s a delicious side dish that will go perfectly with a 100% grass-fed beef steak or pasture raised pork chop. Steph Lodge is the USWM March 2019 Featured Chef and has prepared this Tahini & Sweet Potato Wedge recipe for our readers to enjoy.

Tahini is a sauce made from toasted sesame seeds and is also one the main ingredients in hummus. It’s prominent in Mediterranean and Middle Eastern dishes.

Recipe Author: Steph Lodge | The Athlete’s Kitchen

tahini sweet potato wedges

Photo Credit: Tahini & Sweet Potato Wedges by Steph Lodge | The Athlete’s Kitchen

Ingredients

  • 2 large sweet potatoes
  • 4 Tbsp tahini
  • ¼ cup chopped scallions
  • 1 Tbsp broccoli sprouts

Directions For Tahini & Sweet Potato Wedges

  1. Preheat the oven to 400 degrees.
  2. Cover a baking sheet with parchment paper.
  3. Spray with coconut oil.
  4. Cut the sweet potatoes in halves until they’re a wedge-like shape and size (or really whatever shape or size you want).
  5. Place them in the oven to bake at 400 degrees for up to 40 minutes or until they start to brown on the bottom.
  6. While the potatoes are in the oven, prepare your tahini.
  7. Take tahini and spread evenly on a plate or bowl.
  8. Grab your scallions and chop up until desired size.
  9. Once the sweet potatoes are done, layer them on top of the tahini.
  10. Sprinkle scallions and sprouts as you wish.

Meet The Chef:

stephanie lodge

Steph is a writer, competitive weightlifter and nutritional consultant with a passion for health and wellness. She is the founder of The Athlete’s Kitchen, a website dedicated to providing its audience with articles, recipes and the latest nutritional information on their favorite foods. Find her on instagram or at http://www.TheAthletesKitchen.com

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