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Roasted red cabbage and sweet potato with tahini sauce

Roasted Red Cabbage and Sweet Potato with Tahini Sauce

This vibrant roasted red cabbage and sweet potato dish is full of color, texture, and flavor. An easy, satisfying vegetarian meal that’s nourishing and delicious.
Servings 2 people (as a main)
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Equipment

  • 1 large sheet pan
  • 1 pan
  • 1 large bowl
  • 1 medium bowl

Ingredients

For the sweet potato mash

  • 2 medium orange sweet potatoes approx. ½ lb / 230 g each
  • drizzle of olive oil
  • 1 Tbl butter 15 g
  • ½ cup whole milk 120 ml
  • ½ tsp ground cumin
  • pinch of salt

For the roasted red cabbage

  • 1 small red cabbage
  • 1 Tbl olive oil plus more, if needed
  • pinch of salt and pepper

For the sauce

  • ¼ tsp caraway seeds
  • ½ tsp white sesame seeds
  • 2 Tbl tahini
  • 1 Tbl olive oil
  • 1 tsp maple syrup
  • ½ of a lime juice
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes
  • pinch of salt

Toppings

  • 1 scallion
  • cilantro

Instructions

  • Preheat the oven to 450°F (230°C) conventional or 425°F (220°C) convection.
  • Cut the sweet potatoes in half lengthwise. Drizzle cut-side with olive oil. Place cut-side down on a sheet pan. Poke the skin with a fork. Add to the middle of the oven for 10 minutes.
  • Meanwhile:
    Remove the butter from the fridge, cube it, and let it come to room temperature.
    Remove the outer leaves and the hard core from the cabbage. Cut six ¼ inch (½ cm) slices.
  • Remove the sheet pan from the oven. Add the cabbage slices to the sheet pan in one layer. Brush each side of the cabbage with olive oil, salt, and pepper. Return the sweet potato and cabbage to the oven for 20 minutes. It's ready when the sweet potato is fork tender and the edges of the cabbage start to brown.
  • While the vegetables are roasting:
    Toast the caraway and sesame seeds on a dry skillet on medium heat, stirring often for a few minutes until golden and fragrant. Add them to a medium-sized bowl. Add the rest of the sauce ingredients to the same bowl and stir to combine (tahini, olive oil, maple syrup, lime juice, garlic powder, red pepper flakes). Add cold water to the sauce, one spoonful at a time, until the consistency is thin enough to drizzle.
    Chop the scallions and cilantro. Reserve.
  • Add the cubed butter to a large bowl. Add the sweet potato flesh on top (discard the skin). Mash until smooth. Warm the milk in the microwave. Add the warm milk, cumin, and salt to the mash. Mix until just combined.
  • Serve: add sweet potato mash to the plate, top with cabbage slices, tahini sauce, cilantro, and scallions. Enjoy!
Course: Main Course, Side Dish