Description
A 30-minute meal that is delicious, healthy, vegetarian and gluten free. It is perfect for lunch or dinner.
Ingredients
Units
Scale
- 2 large organic sweet potatoes*
- For the tzatziki sauce:
- 1 cup plain Greek yogurt
- 1/2 seedless cucumber
- 1 to 2 cloves garlic
- 1/4 teaspoon cumin
- Juice of 1/2 lemon
- Salt and pepper to taste
- 3 tablespoons fresh dill or 1 1/2 tablespoons dried dill
- For the toppings:
- The remainder of the seedless cucumber, diced
- 1/2 cup cherry or grape tomatoes, diced
- Juice of 1 lemon
- Sea salt and pepper, to taste
- 1/4 cup fresh feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted, halved
Instructions
- Preheat the oven to 400 degrees.
- Peel ½ of the seedless cucumber and grate using a box grater. Place the shredded cucumber in a fine mesh sieve and salt well. Allow to the liquid to drain from the cucumber.
- Scrub and rinse the sweet potatoes; pat dry. Trim the ends off the potatoes and cut the potatoes in half lengthwise and place face down on a rimmed cookie sheet that is lined with a silpat mat or parchment paper. Bake for 20 to 30 minutes, or until fork-tender.
- While the sweet potatoes are baking combine the cucumber, tomatoes, lemon juice, and salt and pepper to taste. Set aside to let marinate.
- Gather the feta cheese and Kalamata olives into separate bowls, set aside.
- minutes before the potatoes are done cooking make the tzatziki sauce. Place the grated cucumber, yogurt, lemon juice, garlic, dill, and cumin into the bowl of a food processor. Process until smooth. Taste-test and add salt and pepper as needed. Place in a serving bowl and set aside.
- Allow the sweet potatoes to cool for 3 minutes before handling.
- Plate the sweet potatoes flesh side up. Serve with tzatziki sauce, grape tomatoes and cucumber mixture, feta cheese, and Kalamata olives for toppings as desired.
- For best flavor serve the dish immediately. Store leftovers separately and reheat the sweet potatoes. Store in the refrigerator for up to 2 days.
Notes
*I buy organic sweet potatoes whenever possible so that I can leave the skins on the sweet potato without ingesting pesticides. This saves me time from peeling the sweet potatoes and gives me more flavor and nutrients that lie in the skin. If you can’t buy organic then I suggest peeling your potatoes.
Inspired by: Minimalist Baker
