Roasted Sweet Potato and
Red Onion with Tahini Drizzle
(Kǎo Dìguā Hóng Yángcōng Pèi Zhīmá Jiàng 烤地瓜红洋葱配芝麻酱)
This is a simple autumn dish that relies on roasting to bring out natural sweetness and depth. Sweet potatoes and red onions caramelize beautifully in the oven, creating a warm, grounding flavor profile that feels especially appropriate as the weather cools. The tahini drizzle adds richness and balance without heaviness, making this dish work equally well as a side or a light plant-based main.
Ingredients:
- 2 medium sweet potatoes, peeled or scrubbed and cut into bite-size chunks
- 1 large red onion, cut into thick wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the tahini drizzle
- ¼ cup tahini
- 1 small clove garlic, finely grated
- 2 tablespoons lemon juice
- 2–4 tablespoons warm water, as needed
- Salt to taste
Optional garnish
- Chopped parsley or scallions
- Toasted sesame seeds
Preparation:
Preheat the oven to 400°F (205°C). Place the sweet potatoes and red onion on a baking sheet, drizzle with olive oil, and toss to coat evenly. Spread them out in a single layer and season lightly with salt and pepper.
Roast for about 30–35 minutes, turning once halfway through, until the vegetables are tender and lightly browned at the edges.
While the vegetables roast, whisk together the tahini, garlic, lemon juice, and salt. Add warm water a little at a time until the sauce becomes smooth and pourable.
Transfer the roasted vegetables to a serving dish and drizzle with the tahini sauce. Finish with parsley, scallions, or sesame seeds if desired.
Serving notes:
This dish pairs well with brown rice, quinoa, or alongside a simple soup or congee. Leftovers keep well and can be gently reheated or enjoyed at room temperature.
Seasonal perspective
Sweet potatoes are traditionally associated with autumn and early winter and are often considered grounding and supportive as the climate becomes cooler. Roasting enhances their natural sweetness, making this a comforting dish that fits well into a plant-based fall menu.
