Sweet Potato Bowl with Creamy Tahini Dressing

Ingredients

• •1/4 cup tahini
• •1 clove garlic, minced
• •2 teaspoon granulated sugar (or honey)
• •1/4 cup distilled white vinegar
• •1 tablespoon toasted sesame oil
• •1 tablespoon olive oil
• •2 teaspoon ground ginger
• •kosher salt as needed
• •cold water to thin out, if needed
• •2 tbsp olive oil
• •4 medium sweet potatoes cut into ½ inch cubes
• •1 tbsp olive oil
• •12 oz broccoli florets
• •kosher salt and pepper
• •2 cup cooked brown rice
• •3 green onions chopped
• •1 carrots, chopped
• •2 tbsp sesame seeds, toasted

Steps

1. 1Preheat oven to 425F and prepare a sheet pan (can cover with parchment paper for easy clean up). Toss chopped sweet potatoes with olive oil, salt and pepper and spread out on the baking sheet. Bake for 20 minutes, then flip/toss the potatoes so they'll brown evenly. You can prepare the broccoli by also tossing with olive oil, salt and pepper but it will be added to the sheet later.
2. 2Make the tahini sauce by combining all the ingredients in a food processor or just by whisking together in a bowl. Add water until desired consistency is reached. Taste and see if it needs salt - some tahini are more salty than others. Set aside at room temp.
3. 3After 20 minutes, toss the sweet potatoes and add the broccoli to the same sheet pan another 20 minutes (40 minutes total). If you're roasting any other veggies, like the carrots, you can add them here as well or just leave them raw.
4. 4Place all the veggies in a bowl with your desired base and top with tahini sauce, green onion, and toasted sesame seeds.