Ingredients
Sweet Potatoes
- 2 small sweet potatoes, sliced in half lengthwise
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons honey
- 4 tablespoons salted butter, divided
- Crushed red pepper flakes, to taste
- Kosher salt, to taste
- Zest of 1 lime
Rice
- 3 cups cooked white or brown rice
- 2 tablespoons plain yogurt
Toppings (Optional)
- Fried or soft boiled eggs
- Sliced cucumbers
- Toasted sesame seeds
Herby Green Tahini Sauce
- 1/2 cup tahini
- 1 cup fresh basil or cilantro
- 2 tablespoons chopped fresh chives (or 2 teaspoons dried chives)
- 1 jalapeño, halved and seeded (optional for heat)
- 2 tablespoons apple cider vinegar
- Juice of 1 lemon (about 3 tablespoons)
- 1/4 cup water, plus more as needed to thin sauce
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). On a rimmed baking sheet, toss the halved sweet potatoes with 2 tablespoons of olive oil and a pinch of kosher salt. Arrange them cut side down and roast for about 25 minutes until tender. Flip the potatoes, drizzle honey and 2 tablespoons of melted butter on top, season with crushed red pepper flakes, and roast for another 10-15 minutes until caramelized. Spoon the remaining butter over the potatoes and sprinkle lime zest on each for brightness.
- Prepare Rice Mix: While the potatoes roast, combine 1 cup of the cooked rice with 2 tablespoons of plain yogurt in a bowl and mix well to coat evenly.
- Crisp the Rice: In a 10-inch skillet over medium heat, melt the remaining 2 tablespoons of butter with 2 tablespoons of olive oil. Pour in the yogurt-coated rice, spreading it evenly with the back of a spoon. Add the remaining rice on top and cook for about 15 minutes, until a golden crust forms on the bottom edges. Use a spatula to carefully loosen and flip the rice onto a serving plate to reveal the crisped side.
- Make Herby Green Tahini Sauce: Combine the tahini, fresh basil or cilantro, chopped chives, jalapeño, apple cider vinegar, lemon juice, and 1/4 cup water in a blender. Blend until smooth, adding more water if needed to reach a drizzling consistency.
- Assemble Bowls: Divide the crispy rice between four bowls. Top with the browned butter sweet potatoes, optional fried or soft boiled eggs, sliced cucumbers, and additional fresh herbs if desired. Drizzle each bowl generously with the herby green tahini sauce and sprinkle toasted sesame seeds over the top. Serve immediately and enjoy!
Notes
- Use either white or brown rice according to preference; just make sure it is cooked and cooled for best texture.
- Adjust crushed red pepper flakes in the sweet potatoes to control heat level.
- For vegan option, omit butter and use vegan butter alternatives; substitute yogurt with coconut or soy yogurt.
- Adding eggs is optional but provides extra protein and richness.
- The herby green tahini sauce can be stored refrigerated for up to 3 days in an airtight container.
- Ensure to flip the rice carefully to keep the crispy crust intact.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
