Roast Sweet Potato and Beets with Red Rice and Tahini Dressing

25 Jul


I just wanted to show you guys how I used that delicious Tahini Garlic Dressing that I posted yesterday. This is a really clean, green and veg loaded dish that is what I would preferably eat on a daily basis if I was allowed! It is using really simple cooking methods but they do take a while like roasting and cooking the red rice. You will see how completely worth it it is when you taste the finished product especially when it is lathered with tahini dressing. 🙂


If you want some extra protein in there, you could try adding a tin or butter beans or some grilled chicken strips. I would recommend trying to get the red rice as it has an amazing flavor and unique chewy texture, also it adds lovely contrast and color to this dish. Brown rice or wild rice would also work though if your in a rut. This would be a great recipe to make extra of and have for lunch the next day, it tastes so good cold and keeps perfectly in the fridge overnight.


Roast Sweet Potato and Beets with Red Rice and Tahini Dressing (Serves 2)

1 medium/large sweet potato, peeled and cubed largely

2 medium beetroot, cubed

6-8 garlic cloves, skin on and bashed lightly

1tbsp toasted sesame oil

1/2tsp olive oil

100g camargue red rice or rice of choice

1/2 small head broccoli, cut into small florets

a handful of spinach, roughly chopped

1 x batch of Tahini Garlic Dressing

snipped fresh herbs and mixed seeds, to garnish

  • Preheat the oven to 200°c/395°f and combine the sweet potato, beets and garlic cloves in a large baking dish. Drizzle with the two oils, season with salt and pepper and toss to coat. Bake in the oven for about 40mins until the sweet potato is tender.
  • Meanwhile put the rice in a small pot with about 1 cup cold water and bring to the boil with a lid on then reduce the heat and let simmer, still covered, for about 35-40mins or until all the water is absorbed and the rice is cooked.
  • While that is cooking you can mix up the tahini sauce in a small bowl and set aside until needed.
  • When there is about 10mins left on the sweet potato and rice, you can steam the broccoli until tender but still with a bite.
  • When the sweet potato is cooked, remove all the garlic cloves and squeeze the tender flesh out of the skins. Discard the skins and mash up he cloves with the back of a fork. Mix the garlic paste back into the roast veg then add the rice, broccoli and spinach and mix to combine.
  • Spoon onto plates and serve with lashings of tahini sauce and sprinkle with sniped chives and seeds. I accompanied mine with corn on the cob and it was delicious.


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