Spiced Roast Sweet Potato, Kale, Coriander, Toasted Walnuts & Tahini Yoghurt

Spiced Roast Sweet Potato, Kale, Coriander, Toasted Walnuts & Tahini Yoghurt

Whether you want to use this as a stunning side dish or the main event, this recipe easily serves up to four guests or family members. By whipping up your own roasting mix – trust us, it's simple – think of this as an interesting way to make vegetables the star of the show.
Serves 4
Total Time
35 Minutes
2kg of sweet potato
For the roasting mix:
100g of coconut oil
2 tsp of Maldon salt
2 tsp of cumin seeds
2 tsp of coriander seeds
3/4 tsp of ground cinnamon
1/4 tsp chilli flakes
For the salad:
120g of prepared kale
50ml of extra virgin olive oil
30ml of lemon juice
1 tsp of Maldon salt
80g of walnuts
1 tsp of pomace oil
½ tsp of pepper
30g of picked coriander
For the tahini yoghurt:
300g of plain yoghurt
75g of tahini
75g of lemon juice
1 clove of garlic, microplaned
1 tsp of Maldon salt
1 tsp of honey
Step 1

Pre heat the oven to 180°C

Step 2

Cut the sweet potatoes lengthways (keep the skin on) into long wedges approx. 2cm thick at their widest point.

Step 3

For the salad, wash and roughly chop the kale and massage with the kale dressing. Pick the coriander leaves.

Step 4

Toast the walnuts in 1 tsp of pomace oil, Maldon salt and pepper in the oven for 5 mins to release the flavour. Do not let it go too brown.

Step 5

For the tahini yoghurt, combine the ingredients. Taste to check the seasoning. It should be pretty thick, but you can thin it out with a little water.

Step 6

Layer the kale, sweet potato, coriander & toasted walnuts on the flat plate, leaving enough room to put the yoghurt around the outside (you may not use all of it).

Recipe courtesy of Olivia Grant, StClementsCafe.co.uk, @StClementsCafe


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