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These Savory Tahini Mashed Sweet Potatoes are the Perfect Simple Side Dish

Savory Tahini Mashed Sweet Potatoes

Looking for a healthy and simple side dish to add a little extra nutrition and pizazz to your Thanksgiving menu? These Savory Tahini Mashed Sweet Potatoes are a perfect option.

While it's certainly common to see sweet potatoes on the Thanksgiving table, they're most often served in sweet recipes like casseroles with caramelized marshmallows on top. This recipe taps into a more savory side of sweet potatoes, balancing out their inherent sweetness with creamy raw sesame tahini, coconut oil, Himalayan salt, and a touch of garlic and fresh parsley. It's a very simple recipe with only 6 main ingredients (+ salt and pepper) and it's also vegan and paleo-friendly! Sweet potatoes are naturally packed full of valuable nutrition - they're one of the best sources of beta carotene and potassium in the plant kingdom, not to mention they're loaded with gut-healthy fiber and slow-burning carbs. We think it's safe to say we could all benefit from a few more healthy dishes this time of year. Plus, if your taste buds are not yet familiar with the divine combination that is sweet potatoes + tahini you're in for a real treat. 

Savory Tahini Mashed Sweet Potatoes

The Recipe 

Savory Tahini Mashed Sweet Potatoes
 
Serves 4-5
 
Ingredients

4 small-medium or 3 large sweet potatoes, peeled and cubed 
2 Tbs coconut oil (or vegan butter)
2 cloves garlic, pressed or minced
4 Tbs Dastony raw sesame tahini
1/3 cup chopped parsley
1 Tbs fresh lemon juice
1/2 tsp fine Himalayan salt - or more to taste
Freshly ground black pepper to taste
 
Optional for serving: chopped green onion, more parsley, and a drizzle of tahini

Steps

1. Place the peeled, cubed sweet potatoes in a large pot with enough water to cover by about 1″. Add a few dashes of Himalayan salt and bring the mixture to a simmer over medium-high heat. 
 
2. Reduce the heat and simmer, uncovered, for about 9-12 minutes, until done. You should be able to slide a fork into the potato easily.

3. Drain well, then place your cooked potatoes in a large mixing bowl with coconut oil (or vegan butter) and raw sesame tahini. Mash with a fork or electric mixer until you reach your desired consistency. Add lemon juice, garlic, salt, and pepper - mix again. Then add chopped parsley last and stir by hand. Reserve some parsley for a garnish.  

4. Transfer the mashed sweet potatoes to a serving bowl and serve with a sprinkle of extra parsley and/or chopped green onion. Optional: drizzle the top with a little extra tahini. 

Serve promptly. Leftovers can be kept in an airtight container in the fridge for 3 to 4 days, and reheated before serving. 

Vibrant Black Bean Noodle Salad with Spicy Sprouted Almond Butter Sauce

Vibrant Black Bean Noodle Salad with Spicy Sprouted Almond Butter Sauce

Do you love noodles, but they don't exactly love you back? Well, don't fret because these days there are plenty of great grain-free alternatives made from protein-rich legumes like black beans, lentils, chickpeas, and soy, opening up a fresh new world whether you avoid gluten or grains for health reasons, or are simply an adventurous foodie who enjoys "going against the grain". 

This recipe uses black bean noodles, which have a nice earthy taste and bouncy, chewy texture despite having zero gluten. Not only are they rich in protein (a whopping 25 grams per serving!) but they are also loaded with gut-healthy fiber and have more iron than their wheat-based counterparts. They also make for quite the striking, dramatic dish when served with other colorful veggies like sweet potato, cilantro, and red bellow pepper-like in this recipe here. 

And since no noodle dish is complete without a tasty sauce to bring it to life, you'll also find here a quick and easy sprouted almond butter sauce made from Dastony Sprouted Almond Butter, toasted sesame oil, garlic, sriracha, and a touch of maple syrup. It's packed with flavor and spice and its creaminess and subtle sweetness help to perfectly flavor balance the black bean noodles, which can taste slightly bitter on their own. This recipe is customizable, so feel free to swap in/out your favorite veggies (butternut squash for sweet potato, remove the bell pepper, toss in some chopped celery or spinach, etc. Sky's the limit!)

Vibrant Black Bean Noodle with Spicy Sprouted Almond Butter Sauce

The Recipe
 
Vibrant Black Bean Noodle Salad with Spicy Sprouted Almond Butter Sauce 

Serves 2
 
Black Bean Noodle Salad
 
Ingredients
 
1/2 box of organic black bean noodles
1 small sweet potato - sliced and roasted, then cubed
1 small red bell pepper, or 1/2 large, chopped
2 stalks green onion, finely chopped
1/2 bunch fresh cilantro, chopped
 
Spicy Sprouted Almond Butter Sauce
 
Ingredients 

1/2 cup sprouted almond butter
1/2 cup water
1 Tbs lime juice
3 tsp siracha or hot sauce  
1 tsp nama shoyu
1 tsp toasted sesame oil
1/2 tsp maple syrup
1/4 tsp salt, to taste
2 cloves garlic

Optional: a few pinches of chili flakes or cayenne to amp up the spice
Optional garnish: sesame seeds

Directions
 
1. Wash and slice your sweet potatoes into 1/3" rounds, and bake on an oiled baking sheet at 425 F for 40-45 mins, flipping them over about midway through. Set aside to cool once done.
2. Prep your noodles according to the directions on the package. 
3. Strain and rinse noodles, chop your remaining veggies, and mix everything together in a bowl. 
4. Blend dressing ingredients together until smooth.
5. Serve noodle salad with sauce and ENJOY!  

A Guilt-Free Cheesecake that's Good for your Gut!

Vegan Mixed Berry Probiotic Cheesecake Bars

Yes, these vegan cheesecake bars are both delicious and beautiful. They're also vegan, gluten-free, grain-free, (almost) raw, and are completely free of refined sugar. But the benefits don't end there. They also contain billions of probiotics and prebiotics to boost digestion and your immune system. Wait just a minute - a cheesecake that's guilt-free, nutrient-rich, and good for your gut!? You bet!

These bars are packed with nutrient-rich ingredients like raw walnuts and cashews, coconut butter, dates, and berries to energize your body and give you a sweet tooth fix without a blood sugar crash or sugar coma. Adding a teaspoon of Sunbiotics vanilla probiotics to the cake filling means each bar will contain billions of probiotics (1/3 a tsp has 20 billion CFU's!) without changing the flavor of your recipe at all.

Each bite is smooth, dense, and creamy - just like a cheesecake should be. The swirls of sweet mixed berry puree perfectly compliment the zestiness of the lemon and sweet vanilla in the filling. And no baking is required. If you're a raw dessert fan or love cheesecake in general, this is a must-try!

Vegan Mixed Berry Probiotic Cheesecake Bars

The Recipe

Mixed Berry Probiotic Cheesecake Bars

Makes 1, 8 x 8" square baking pan (6 cheesecake bars)

Ingredients

Cheesecake filling

1.5 cups raw cashews, soaked
1/2 cup full fat coconut milk  
1/2 cup Dastony stone ground raw coconut butter
1/3 cup maple syrup
1 lemon, juiced
1 heaping tsp fresh lemon zest
1 tsp vanilla extract
2 pinches Himalayan crystal salt
1 tsp Sunbiotics vanilla probiotic powder

Berry layer

1.5 cup frozen mixed berries
1 Tbs maple syrup

Crust

1.75 cups almond flour
1 cup raw coconut flakes
3/4 cup Dates
1/2 cup raw walnuts
1 Tbs Dastony stone ground raw almond butter
1 tsp melted coconut oil
2 pinch Himalayan crystal salt

Steps

Line an 8×8 inch tin with parchment paper or cling film.

1. Crust Prep the base by blending all the ingredients together in a food processor until it creates a crumbly, sticky texture. Test it by pressing it together with your fingers. It should bind but not be too wet. If it's too crumbly you can add a tiny splash of water.

2. Press the mixture into the bottom of the tin - make sure it's even.

Filling

1. Place all cheesecake filling ingredients in blender except lemon zest. Blend until smooth and creamy - this may take a full minute to fully blend. The smoother you can get it, the more authentic it will be in texture. Then add zest and blend again briefly. 

2. Pour the cheesecake filling on top of the base mixture and smooth with the back of a spoon.

3. Place frozen berries in pan and place on the stove on low heat. Add maple syrup and let it simmer for just a minute or so. You don't want it to become overcooked as it will lose too much of its water. If you're using fresh berries you can also add those to a blender with the maple syrup and simply blend until smooth.

4. Pour berry mixture over filling, and using a knife or a chopstick swirl the puree around.

5. Cover the tin with foil or cling film and leave to set in the fridge for at least 6 hours, or freezer for at least 2 hours before serving. Can be stored in the fridge for up to a week, or in the freezer for months and thawed before serving.