These mediterranean stuffed sweet potatoes make the perfect healthy weeknight dinner. The sweet potatoes are cut in half and roasted face down, slightly caramelizing the flesh. The mediterranean salad is basically a lentil-based tabbouleh with refreshing mint and parsley, lemon, tomatoes, spring onions, dates and spices. All topped off with roasted walnuts, to add some crunch, and a drizzle of runny tahini.

This is also a great dish to bring to a spring BBQ as it can be served at room temperature. Here in London it’s still a bit cold so I’ll be living vicariously through you California folk, barbecuing and dining al fresco.

If you want to beef up the recipe a bit, you could add some mashed up avocado—cuz why not? Or, you could dollop some homemade hummus. Please share your experience with this recipe, or any substitutions you made, in the comment box below.

Bon appetit,

xo Mary

//Tools//

Baking sheet

Parchment paper

Chopping knife

Serrated knife to dice tomatoes

Medium mixing bowl

Spoon

Tongs or spatula

Fork

//Notes//

• Here is a great example of how to do mint chiffonade. Basically, you just stack the mint leaves and roll them up lengthwise. Then, slice them into small ribbons. You want to avoid roughly chopping the mint as it will bruise. 

• Use a serrated knife to dice the tomatoes.

• If your tahini isn’t quite runny enough for a drizzle, use a fork to whisk in a tablespoon of lemon juice and some filtered water (one tablespoon at a time) until you achieve a smooth, runny consistency The lemon juice will thicken the tahini, but help maintain flavor with the addition of water.