Roasted Purple Yam with Coconut, Lime, and Tahini

Name: Roasted Purple Yam with Coconut, Lime, and Tahini
Prep time: 10 min
Total time: 35 min
Yield: 2 to 4 servings
Ingredients: 2 medium purple yams (ube); 2 tablespoons coconut oil; 2 teaspoons tahini (sesame paste); 1/2 lime, plus extra for serving; 1 teaspoon bee pollen; 1/4 teaspoon fine sea salt

Save (2)

Rate

2 to 4 servings

Total: 35 min Active: 10 min

0 Ratings

Ingredients (6)

2 medium purple yams (ube)
2 tablespoons coconut oil
2 teaspoons tahini (sesame paste)
1/2 lime, plus extra for serving
1 teaspoon bee pollen
1/4 teaspoon fine sea salt

Try Amazon Fresh

Nutritional Information

Calories151
Fat8.27g
Saturated fat6.11g
Trans fat0g
Carbs18.74g
Fiber2.91g
Sugar0.41g
Protein1.46g
Cholesterol0g
Sodium154.09mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

The purple yam known as ube is a great ingredient that’s becoming more and more familiar to American diners. It takes to roasting just as well as any other naturally earthy-sweet root vegetable, and is extra-pretty on the plate. Seasoned with tahini, lime juice, and coconut oil, it’s a simple, healthy, and delicious side to almost anything, but can stand on its own as well. Skip the bee pollen and it’s vegan too.

Note: The recipe makes one or two servings, but you can easily increase the amounts to make as many as you need.

from: Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast by Kat Odell

Get The Cookbook

Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast

by Kat Odell

Save

Buy Now

What to buy

Nordic Ware Natural Aluminum Baking Sheet, $14 on Amazon

This durable and rust-proof aluminum baking sheet conducts heat well, so everything you make, from appetizers to baked goods, cooks evenly.
See It ›

Instructions

1Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2Prick the yams all over with a fork, place them on the baking sheet, and roast in the oven until soft when pierced in the middle with a fork, about 25 minutes. Set the yams aside to cool slightly.
3Using a paring knife, carefully peel the yams while they’re still hot; discard the skins. Slice the yams in half lengthwise and transfer them to a platter (or individual plates). Using a fork, gently press the yam halves into the plate(s), mashing them slightly.
4Add 1 1/2 teaspoons of the coconut oil to each yam half, distributing the oil evenly with a knife to coat the yam. Drizzle each yam half with 1/2 teaspoon of tahini, then squeeze the lime half evenly over each and grate the lime zest atop. Finally, top each with 1/4 teaspoon of the bee pollen and a pinch of salt. Serve immediately with the remaining lime alongside.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.