Sweet Potato Rounds with Tahini Yoghurt Dip

INGREDIENTS

2 sweet potatoes, cut into 1cm rounds
2 teaspoons olive oil

Spice Mix
1/2 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 pinch ground black pepper

Tahini Yoghurt Dip
1 garlic clove, grated
2 tablespoons lemon juice
1/2 teaspoon sea salt flakes
2 heaped tablespoons Greek yogurt
2 heaped tablespoons tahini

Toppings
pomegranate seeds
fresh mint
fresh coriander
toasted almond slivers
toasted sesame seeds

METHOD

Preheat your oven to 200°C (fan) and prepare a baking tray by lining it with baking paper.

Combine the spices for the spice mix in a bowl.

Coat the sweet potato rounds with olive oil, lay on a baking tray and generously sprinkle both sides with the spice mix.

Bake for 50 minutes, flipping them halfway through.

While the sweet potatoes are baking, blend all the ingredients for the tahini yoghurt dip in a bowl until well combined.

Once the sweet potatoes are tender and caramelised, plate them by spreading a layer of the tahini yoghurt dip, reserving some for the topping. Arrange the sweet potato rounds on top, drizzle with the remaining dip, and garnish with pomegranate, fresh mint, coriander, almonds, and sesame seeds.