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You are here: Home / side dishes / Sweet Potato and Red Onion with tahini and za’ atar

Sweet Potato and Red Onion with tahini and za’ atar

October 13, 2015 By Jessica

Given the amount of cookbooks I’ve collected over the years one would think a new recipe would be whipped up every day. Not every day, sometimes not for weeks. And then, as if something is in the air, I’m yearning to try all sorts of new recipes. When the mood strikes for Middle Eastern my go-to cookbooks are from Yotam Ottolenghi. I will admit, I’m not really one to go too far off the beaten path in terms of spices and such because, you know, children, weeknight dinners, and allergens. But sometimes cookbooks, like his, bring a sense of adventure and faraway travels to the table without being too fussy and far reach; or even objected by very cute little palettes and become family favorites. This is one of those recipes, and now a go-to recipe in our home.

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

Luckily, for me, my family likes to try new flavors and were all on board with some Middle Eastern flair. And with so many of his dishes, they are also fabulous for entertaining—they will have everyone talking at your dinner party, I assure you. He has a knack for using a wide range of spices and creating wonderfully vibrant food that will have you wanting to try everything.

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

I haven’t dabble much with za’atar before trying this recipe a couple of years ago and didn’t really want to buy a jar of it …you know when you buy a special ingredient only to use it in a recipe you didn’t like? that sucks … so I made my own after looking into how easy it was to do so. Considering everything I have made from his cookbooks is delicious, I don’t know why I was so nervous about za’atar.

Have you heard of za’atar? It’s an Arabic word for ‘herb blend’ and mostly used in Middle Eastern or Mediterranean cooking. Very popular in the Middle East on pita with olive oil. There are many varieties, some add oregano or marjoram. I used an Israeli style mixture for this recipe. It is so easy to make yourself.

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

I thought maybe the spices are a little ‘out there’ for my little guys, but what do I know – they loved it and wanted more “cream sauce’! As crazy as that sounds. Despite all the substantial flavors, nothing overpowers in flavor so would say this is also a kid-friendly recipe. Not only are the colors stunning in here, it’s an easy, versatile dish full of deliciousness. We had it for lunch with olive and bean salad and pickled turnips given our Indian summer weather in Los Angeles, but this would also pair well with lamb, or chicken kabobs for a cozy, more autumn-like Middle Eastern inspired meal. I do hope you do give this recipe a try because I think you will absolutely love it. 

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

sweet-potato-and-red-onion-with-tahini-dressing-and-za'atar-gluten-free-vegan-recipe

 

Sweet Potato and Red Onion with Tahini and Za’ atar by Yotam Ottolenghi from Jerusalem Cookbook
 
Save Print
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
A slightly adapted recipe from Yotam Ottolenghi's Jerusalem Cookbook full of substantial flavors without being fussy or far-reach. A truly versatile Middle Eastern dish that is is easy to make and absolutely delicious!
Jessica: Jessica
Recipe type: Sides
Cuisine: Middle Eastern
Serves: 4-6
Ingredients
  • 4 medium sweet potato (about 3 pounds)
  • 2 medium red onions, cut into wedges
  • 3 tablespoons olive oil (not extra-virgin)
  • 4 tablespoons tahini paste
  • 2 tablespoons lemon juice (one large lemon)
  • 2 tablespoons water
  • 1 garlic clove
  • handful pine nuts, toasted
  • 1 tablespoon za’atar (or make your own, see below)
  • kosher salt & crushed black pepper to taste
  • Homemade za’atar:
  • 2 parts dried thyme
  • 2 parts toasted sesame seeds
  • 2 parts ground sumac
  • 1 part kosher salt
  • Note: this will make more than needed for the recipe. Stored in a sealed container for a few months.
Preparation
  1. Preheat oven to 475 degrees F (246 C). Line a baking sheet with parchment paper.
  2. Wash and peel sweet potato, and cut into sixths as wedges. Peel and cut red onions into wedges. Transfer all into a bowl. Drizzle with olive oil, couple of pinches of kosher salt and crushed black pepper and gently toss to evenly distribute. Transfer onto lined baking sheet. Bake for 35 to 40 minutes.
  3. Meanwhile prepare the tahini dressing. Combine tahini, lemon juice, water, and a garlic clove in a food processor (mini food processor works well), pulse until smooth and pourable consistency. Add one extra tablespoon or two, if needed to reach desired consistency.
  4. When the vegetables are done roasting, transfer onto a serving dish. Drizzle with tahini dressing, then sprinkle with za’atar and pine nuts.
  5. Note: the recipe for tahini dressing will make more than needed for the dish. Serve on the side or use as a salad dressing.
3.4.3177

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Filed Under: side dishes, vegan Tagged With: dairy-free, gluten-free, light and easy recipes, paleo, side dishes, soy-free, vegan

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Comments

  1. Brett says

    October 13, 2015 at 1:23 pm

    Oh I have not heard of Za'Atar but I have heard of Middle Eastern food and now I want to go and get some! Is that bad? I ate an hour ago, I think.
    Reply
  2. Gail says

    October 13, 2015 at 1:30 pm

    I'm always thinking about how to dress up sweet potato and this looks stunning. I am obsessed with middle eastern food but not very good at some of the recipes. Thanks for sharing a homemade za'atar. I look forward to trying this!
    Reply
    • Jessica says

      October 13, 2015 at 6:58 pm

      Thanks, Gail! This recipe is so easy, as is the za'atar! Enjoy :)
      Reply
  3. Manya says

    October 13, 2015 at 1:37 pm

    This is such a beautiful place Jessica!! A nice modern twist to traditional Middle Eastern food.
    Reply
    • Jessica says

      October 13, 2015 at 6:59 pm

      Thanks Manya! Hope you love it, it's one of our favorites :)
      Reply
  4. Mackenzie Stauskas says

    October 13, 2015 at 1:58 pm

    Absolutely gorgeous and another beautiful adaptation! I've never heard of this cookbook, will check out!
    Reply
    • Jessica says

      October 13, 2015 at 7:01 pm

      Thanks Mackenzie!! If you love Middle Eastern food, you will love his cookbooks. The photos are so inviting. :)
      Reply
  5. Elise says

    October 13, 2015 at 2:46 pm

    Middle Eastern and Mediterranean cuisine are my favorite type of food. I just discovered Plenty More cookbook myself, and am enamored. I do want to try everything including this striking recipe!
    Reply
    • Jessica says

      October 13, 2015 at 7:02 pm

      You must try this, you will love the flavors! And so easy!!
      Reply
  6. Monica says

    October 13, 2015 at 4:05 pm

    This is so colorful! Which of his cookbooks is this from? I have his cookbook Plenty and don't think I saw it in there.
    Reply
  7. Monica says

    October 13, 2015 at 4:07 pm

    Oops! I just noticed that you mentioned it on the recipe printout!!
    Reply
  8. Tanya says

    October 13, 2015 at 8:16 pm

    My mom uses za'atar often with fenugreek too, she is from Israel. We eat mostly potato, not sweet potato but this looks much healthier. I want to make this and bring it to my Mom's next time I come for dinner. Looks delicious!!!
    Reply
    • Jessica says

      October 20, 2015 at 9:37 pm

      Thanks SO much Tanya. I think you and your Mom will love it...enjoy!
      Reply
  9. Bette says

    October 15, 2015 at 11:22 am

    Beautiful recipe, indeed. I used to always think solely of hummus and tahini as the main go-to's. Appreciate the insight as well!
    Reply
    • Jessica says

      October 20, 2015 at 9:40 pm

      Thank you Bette!! Me too until I explored middle eastern cuisine. Ottolenghi cookbooks make it approachable as well as delicious.
      Reply
  10. Elle @ Only Taste Matters says

    October 18, 2015 at 12:23 pm

    This recipe looks amazing! I just love Yotam Ottolenghi's recipes so I expect this is awesome! Pinned! I would love for you to share it at our link party Savoring Saturdays!
    Reply
    • Jessica says

      October 20, 2015 at 9:43 pm

      Thanks SO much Elle!! Me too, he has such a way with food. I would love to share it I just don't know how...help! :)
      Reply
  11. Jeanine says

    October 19, 2015 at 5:59 pm

    I love middle eastern food. I can't wait to make this dish. Yummy...
    Reply
    • Jessica says

      October 20, 2015 at 9:44 pm

      I think you will LOVE it. Enjoy!!
      Reply
  12. Margaret says

    March 1, 2016 at 10:33 pm

    As delicious as it looks!! Second time making this in a month! I've also used the tahini dressing for chopped kale salad and as dip. Great recipe
    Reply
    • Jessica says

      March 2, 2016 at 11:55 pm

      Awesome to hear, thanks for sharing Margaret ... I've used it as a dressing but never as a dip - love that idea for crudites!!
      Reply
  13. Jasper says

    February 13, 2017 at 8:58 pm

    This. was. delicious. OMG that tahini dressing! The flavors in here got me so excited I've been using the dressing for salad and other veggies but the sweet potato is the best! Great recipe!
    Reply
  14. Linda says

    November 23, 2017 at 10:23 am

    The ingredients list sumac but the recipe instructions don't. When and where do you use it? Thanks.
    Reply
  15. Linda says

    November 23, 2017 at 10:24 am

    Sorry. Just noticed it was to make the za'atar!
    Reply
  16. Eunice says

    April 22, 2018 at 8:19 am

    Delicious! I used sweet potato, potato and parsnip with the red onion. Thanks for sharing.
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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