Sweet Potato, Aubergine, and Tahini Salad
Ingredients
2 medium sweet potatoes, peeled and cut into cubes
1 medium aubergine, diced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1/4 cup fresh parsley, chopped
1/4 cup sunflower seeds
Method
1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Toss sweet potato cubes and diced aubergine with olive oil, salt, and pepper in a bowl. Spread them evenly on the baking tray.
3. Roast the vegetables in the oven for about 25 to 30 minutes, or until they are tender and golden.
4. In a separate bowl, mix tahini, lemon juice, and maple syrup until smooth.
5. Once the veggies are done, combine them with the tahini dressing, parsley, and sunflower seeds in a large bowl.
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