Oven-Roasted Baby Potatoes with Umami Tahini Dressing
Ingredients
- 350-500g baby potatoes
- 4 whole garlic cloves
- 2 tsp olive oil
- pinch of pink Himalayan salt
- 1/2 tsp garlic powder
- pinch of ground pepper
- 3-4oz chopped baby spinach
- 1 tbsp water
- 1 cup halved grape tomatoes
Dressing
- 1 tbsp tahini
- 1 1/2 tbsp nutritional yeast
- 1 tsp umami seasoning sauce or miso or sea salt
- 2-3 tbsp water
Preparation
Preheat the oven to 425°F.
Place 350-500g baby potatoes and 4 whole garlic cloves on a baking tray lined with parchment paper.
Coat them with 2 tsp olive oil and add a pinch of pink Himalayan salt, 1/2 tsp garlic powder, and a pinch of ground pepper.
Bake for 30 minutes.
In the meantime, add 3-4oz chopped baby spinach to a non-stick pan with 1 tbsp water and cook for 2-3 minutes over medium-high heat.
Mix 1 tbsp tahini with 1 1/2 tbsp nutritional yeast, 1 tsp umami seasoning sauce or substitute, and 2-3 tbsp water, starting with less water and adding more as needed for consistency.
Serve everything in a bowl with 1 cup halved grape tomatoes and enjoy.
