A wholesome meal featuring creamy Japanese sweet potatoes topped with spicy sautéed broccoli and a delicious honey lemon tahini drizzle, offering nourishment and flavor in every bite.
1: Preheat oven to 400°F.
2: Rub the outside of the sweet potatoes with olive oil and puncture all around with a fork.
3: Place sweet potatoes on a baking sheet and bake until fork tender, about one hour.
4: Remove from oven and allow potatoes to cool slightly before slicing open.
5: Heat 2 tbsp olive oil over medium heat in a large skillet and add chopped broccoli.
6: Sauté until slightly fork tender, about 5 minutes, then add garlic, salt, red chili flakes, and lemon juice.
7: Stir well and continue sautéing for an additional two minutes then remove from heat.
8: In a small bowl, combine tahini, lemon juice, honey, and salt and mix well.
9: Thin with water to desired consistency.
10: Mash the inside of the sweet potatoes and lightly salt.
11: Pile broccoli high on the potatoes, drizzle with tahini sauce, and garnish with sesame seeds.
