Forgive me this recipe, as it contains no meat. In fact, it's not only vegetarian but VEGAN to boot. If you read my "about" tab, my eating habits have done a true 180 this past year. I used to not only lean toward a vegan diet, but also was a huge baker and lover of all whole grains (I ate gluten-free, but indulged freely in quinoa, brown rice flour, millet, etc.)
Although I'm quite happy and feeling great following Paleo, there are times that I just don't want to eat meat. Tonight I was eating solo and didn't want to put a lot of pomp and circumstance into dinner. I peeked into the fridge and was inspired by kale and the beautiful exotic mushrooms I'd picked up at Whole Foods this week. Then I grabbed half a sweet potato and some garlic, and dinner was born.
This meal would actually taste divine with some sausage or bacon; I think the real star is the tahini-lemon dressing, which would work in a variety of dishes with many different flavors and textures. I love using tahini once in a while, as it reminds me of the hummus I used to make and consume in large quantities!
Roasted Vegetables with Tahini-Lemon Dressing
1/2 sweet potato, thinly sliced
splash olive oil
salt and pepper
2 handfuls mushrooms
3 garlic cloves, thinly sliced
2 large handfuls of chopped kale
2 tbs. tahini paste
juice of 1/2 lemon (can use more or less, depending on preference)
1 tbs. water
1/2 tsp cumin
1 garlic clove
salt, to taste
Preheat oven to 450. On a rimmed baking sheet, toss sweet potatoes with oil and salt and pepper. Cook for 10 minutes, stirring once. Add mushrooms and garlic to baking sheet, stirring to incorporate oil. Cook for an additional 10 minutes. Sprinkle kale on top of mixture and bake for a couple of minutes, so that kale wilts and begins to crisp.
Meanwhile, combine all dressing ingredients in a blender and mix well. Add more water as needed to get desired consistency (I added a splash more).