Roasted Purple Yam with Coconut, Lime, and Tahini

1. 1Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.

Excerpted from Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast by Kat Odell (Workman Publishing). Copyright © 2018. Photographs by AJ Meeker.