b'EGY PT IA N SW E E T P OTATO vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTblender, spice grinder or small coffee mill or mortar & pestleD u K K A HHazelnuts, coriander, and other spices are toasted and then ground together into I N G R E D I E N T S a traditional Egyptian spice mix called Dukkah. In this dish the Dukkah flavors a 1 Tbsp coconut oilsavory vegetable mix which is baked atop roasted sweet potatoes and covered in atsp sea salt6 whole coriander seeds creamy lemon sauce. Enjoy hot or put chilled leftovers over greens for a great salad.5 black peppercorns10 whole cumin seeds D I R E C T I O N S In a small saut pan, place the hazelnuts, sesame, coriander, cumin and 10 hazelnuts peppercorns. Place the pan on medium heat and begin to toast the mix. Be careful not totsp sesame seeds burn themespecially the sesame seeds. Keep the pan moving and toss the spice mix often 2 sweet potatoes, large to evenly toast. Pour into a bowl as soon as its toasted. This is the Dukkah. Once cooled, 1 c chickpeas, cooked place it into a clean spice mill, coffee grinder, or mortar and blend until finely ground.2 tomatoes, medium Preheat oven to 350F. Slice the sweet potatoes in half lengthwise and rub the entire 1 red onion, small outside of each potato with 1/2 tablespoon of the coconut oil. Lightly dust with salt and 2 Tbsp sesame tahini place a few drops of coconut oil onto a baking sheet. Place each half of the potatoes cutc Basic Cashew Cream side down on the sheet and roast them for 30-35 minutes.(page 24)1 lemon Small-dice the tomato and place in a glass bowl. Slice the red onion into thin strips and add 5 sprigs parsley to the tomatoes and the chickpeas. Sprinkle the Dukkah onto the mixture and stir with a spoon to coat all the vegetables. Add the sesame tahini and stir again to coat the vegetables. tsp cumin, groundsalt & pepper to taste When the sweet potatoes are tender but not mushy, remove them from the oven andlet cool slightly. Flip them over so the flat side is up. Press them lightly with a spatula to flatten. Push all the sweet potatoes together to create a flat surface. Place the seasoned vegetable mix onto the potatoes and return to the oven for 15 more minutes.Cut the lemon in half and squeeze the juice into the blender. Chop the parsley fine and add half to the blender along with the ground cumin, garlic, and cashew cream. Blend on high until smooth, stopping periodically to scrape the sides if necessary.Remove the sweet potatoes from the oven and allow to cool slightly. Place two halves on each of the plates and drizzle with cashew lemon dressing. Finish with a sprinkle of the remaining chopped parsley.82 winter'