Vegan Roasted Sweet Potatoes + Tahini Herb Sauce

Need some fresh healthy dinner ideas to wow your loved ones? Not only is tahini an amazing addition to any sauce – it’s high in manganese, calcium, iron, and protein. Plus, our stone-ground version makes this sauce EXTRA decadent and creamy.

Our low heat stone-grinding method produces an easy to digest and more bioavailable product. This recipe is also quick to whip up and can be made ahead of time for an easy on-the-go dinner or next-day lunch.

Roasted Sweet Potatoes + Tahini Herb Sauce {VEGAN, VEGAN KETO SAUCE}

Sweet potato drizzle 8.JPG


1-2 large yams or sweet potatoes, outside washed

1-2 Tbsp. avocado oil

1/2 tsp mineral salt

3-4 garlic cloves, chopped

2 Tbsp. fresh rosemary, chopped


1 cup raw organic tahini

1 Tbsp. avocado oil

1/2 – cup water (depending on how thin you want your sauce)

1 tsp. mineral salt

1 tbsp. lemon juice

1 clove garlic

1 Tbsp. onion powder

1 cup fresh herbs (I used a combo of dill, rosemary, parsley) 


Sweet potato 1.JPG

  1. Preheat oven to 375 degrees F.
  2. Score or cut into sweet potatoes as shown, just about a 1/4 inch and never all the way through the outer skin. You want your sweet potatoes to remain intact.
  3. Drizzle with avocado oil (or coconut oil, melted) and sprinkle with remaining ingredients.
  4. Bake for 20 minutes, face up. Flip and bake for another 10-15 minutes or until golden brown on the bottom and very soft. 
  5. Flip back over and drizzle with your prepared tahini herb sauce and more fresh herbs if desired.
  6. While sweet potatoes are roasting, blend all sauce ingredients in a blender until smooth.


Cashew Herb Cream cheese (1)

More tahini recipes ideas HERE

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