Maple Tahini Grilled Sweet Potatoes are seasoned with a little maple syrup and cumin. Wrap in foil, place on the grill, and enjoy!
Going to the grocery is preeeety much my most favorite thing EVER.
Which is why I go a lot. I mean that could possiblemaybe also be because I fail at planning ahead and I then realize we are out of coconut flour, or whatever I needed to make the Paleo cookies to photoshoot that day.
So, I have to go every. Single. Day.
#foodbloggerproblems guys. It’s FER REALZ.
But, some days, I just go. Like, I get in my car, drive down the street and enter the magical world of food-that-isn’t-free-but-I-wish-it-was-because-I-would-save-SO-much-dollaz, just FOR FUN.
I should probably get a hobby. Maybe.
Have you ever just wandered down the aisles and actually LOOKED at things, other than the stuff that’s on your grocery list, though?
Which, if you’re like me and use your phone, you don’t even know what you wrote half the time. There’s this little thing called “autocorrect” that causes me to wonder what on EARTH I was trying to write that was changed to “raps heroes.”
Legit, it’s on my list right now. Still trying to figure that one out.
On one of my shopping-trips-just-4-fun I found Tahini. Which, judging by the amount of tahini cookies I have been oogling on Pinterest, is like this ULTRA hip and trendy new ingredient from the land way out there in the Middle East.
Of course I had impulse buy it. Just like all my other impulse buys that don’t live up to expectations and then just sit and rot in the back of my pantry (I’m looking at you mac and cheese flavored potato chips.)
Some things are just not meant to be combined, you know?
But, my peeps, TAHINI. Like, WHOA. It’s kinda-nutty, but so rich and creamy-smooth and spreadable and SO SO FREAKING YUM.
Especially when you mix it with a little bit of maple syrup and a squeeze of bright, vibrant lemon juice. It becomes the perfect sweet-tart drizzle for ULTRA tender sweet potatoes that are tossed with a touch of olive oil, maple syrup and then coated with roasty-toasty crushed cumin seeds.
Which gets all cozied up inside a shiny tinfoil package, slapped on the BBQ and grilled until lightly charred, caramelized and SO tender.
Finish your easy, summer-friendly side dish with a few sprinkles of fresh cilantro (read: like 3 bunches, because cilantro ALL THE THINGS) and embrace your inner-other-side-of-the-world-trendy-dinner-making-person-ways.
Boring baked potatoes. You’ve been replaced.
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