On occasion, I get stuck on flavors/foods. For some time, it was chipotle, then I moved on to smoked paprika. Right now, I’m all about za’atar. It’s such a lovely addition to many meals and works extremely well with a myriad of vegetables. It’s easy to make with just three ingredients: sumac, thyme, and sesame seeds.
Variations the Za’atar Sweet Potatoes
Since I’m stuck on za’atar, it only seems right that I kick off fall recipes with sweet potatoes and this spice mixture. If you make up a batch of the za’atar, you can use it to make these tomatoes (which also go well in many different meals!)
Butternut Squash: In this recipe, I find that squash is interchangeable or sometimes I’ll do both together depending what I have hanging around.
Grains: I like couscous because it’s quick cooking, but you could use whatever your favorite grain is. I’ve been known to use quinoa and if I have more time, I’ll use sorghum.
Ways to serve: Or, if you don’t want to use grains these za’atar sweet potatoes are the perfect addition to salads or stuffed in an omelet.
- 2 cups 1/4″ cubed sweet potato
- 1 shallot, diced
- 4 teaspoons olive oil
- 1 tablespoon za’atar
- 1/2 cup whole milk greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 cups cooked couscous
- Preheat oven to 400˚.
- Toss the sweet potatoes and shallots with 2 teaspoons. Roast for 25 minutes until tender and starting to brown. Remove from oven, sprinkle za’tar and remaining 2 teaspoons olive oil over the sweet potatoes, stir until everything is well combined, and return to the oven for 5 minutes.
- While sweet potatoes are cooking, stir together the greek yogurt, lemon juice, and lemon zest.
- Serve sweet potatoes with a healthy scoop of couscous and lemon yogurt.