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