Blistered Green Beans & Sweet Potatoes With Tahini

Are you tired of the same old boring side dishes? Looking to spice up your dinner routine? Well, look no further! This Blistered Green Beans & Sweet Potatoes With Tahini recipe is here to save the day (and your taste buds).

What makes this recipe so special?

First off, let's talk about the flavors. The combination of the crispy green beans, tender sweet potatoes, and creamy tahini sauce is a match made in food heaven. It's like a party in your mouth, and everyone's invited!

How easy is it to make?

Don't worry, you don't need to be a master chef to whip up this dish. It's super simple and straightforward. Just toss the green beans and sweet potatoes in some olive oil, salt, and pepper, then roast them in the oven until they're nice and blistered. Drizzle with tahini sauce, and voila! You've got yourself a gourmet side dish in no time.

Why should you try this recipe?

Not only is this recipe delicious, but it's also packed with nutrients. Green beans are high in vitamins and minerals, while sweet potatoes are a great source of fiber. And let's not forget about the tahini, which is full of healthy fats. So you can feel good about indulging in this tasty dish.

So what are you waiting for? Give this Blistered Green Beans & Sweet Potatoes With Tahini recipe a try and impress your friends and family with your culinary skills. Who knows, it might just become your new go-to side dish!

Makes: 6 servings

Cook Time: 1 hr 10min

Ingredients:

• 1/4 C Tahini
• 1 lb Sweet Potatoes, scrubbed
• 1 Large Lemon
• Add Salt and Pepper, to taste
• 3 Tbsp Extra Virgin Olive Oil
• 1lb green beans, trimmed
• 2 garlic cloves, grated
• Flakey sea salt for serving (optional)
• Mild chili flakes for serving (optional)

Instructions:

1. Heat the oven to 425ºF. Poke the sweet potatoes a few times with a fork and place on a sheet pan. Roast the potatoes until fork-tender, 35 to 45 minutes. Set aside to cool.
2. Zest the lemon into a small bowl, then whisk in the tahini and 3 to 5 tablespoons of water, one tablespoon at a time (the exact amount depends on your brand and temperature of the tahini), until the mixture becomes smooth and thick, almost like Greek yogurt, and lightens in color. Season with salt and pepper and set aside.
   Halve the lemon and set aside.
3. In a large bowl, toss the green beans with 1 tablespoon of the olive oil. Heat a large cast-iron skillet over medium-high and add the beans. Cook, tossing every few minutes, until charred, 4 to 6 minutes. Transfer back to the bowl, and toss in the grated garlic. Juice the lemon over the beans, season with salt and pepper, and set aside.
4. Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high.
   Slice or tear the sweet potatoes into irregular 2-inch pieces and cook, turning occasionally, until well browned all over, 5 to 8 minutes. Remove from the heat and season with salt and pepper.
5. When ready to serve, smear the tahini mixture onto a large serving plate. Scrape the beans onto the plate and arrange the sweet potatoes on top. Sprinkle with flaky sea salt and chile flake if using.

Author: Rebecca Firkser | bowlofdelicious.com/broccoli-salad/