Curried Sweet Potato Fries with Lemon Tahini Dip

Full disclosure, I was going to do Roasted Curried Cauliflower, not the Sweet Potato Fries but I wasn't in the mood for cauliflower and I had none in the house and I did not want to go to the grocery store so sweet potatoes it is! 

I love sweet potato everything and it goes so well with the lemon tahini dip it also goes well drizzled on mashed sweet potatoes!

I'm definitely having the leftovers for lunch today! So excited!

Servings 2

Prep time 35 minutes

Preheat over to 425°

What you'll need

2 Large or 4 small sweet potatoes cut into wedges (see picture) No need to peel

2 Tablespoons of avocado oil

1 Tablespoon Curry Powder

1/2 Teaspoon of Garam Masala

1/2 Teaspoon Salt

For the Lemon Tahini Dip

Juice of 1 lemon

1/2 Cup of tahini

1 Garlic clove

1 1/2 tablespoons extra virgin olive oil 

1/2 Teaspoon Salt

1-3 Tablespoons of water (it depends on the consistency you would like)

What you need to do

For the sweet potatoes -  Place all ingredients in a bowl and mix together well. Place on a roasting pan and bake in the oven for 20-25 minutes or until golden brown.

For the Tahini dip - Place all ingredients in a high-speed blender or food processor and blend until smooth. Start with one Tbsp. of water and increase to get the desired consistency.

You can use the dip for any roasted veggie, salad dressing, dressing for a wrap. It's super delicious!

I hope you enjoy! 

Please share with someone who might love this and also, let me know if you make it!

Want to do some plant-based cooking with me in the kitchen? Join my FREE 5 Day Plant-Based Cooking Challenge HERE

Xo, T






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