This recipe was created using Total Sweet Xylitol which is a sugar alternative, that looks, feels and tastes just like sugar, but is totally natural, has 45% less calories, 75% less available carbohydrates, a GI value of just 7 and actively promotes healthy teeth making it ideal for dieters, diabetics and anyone concerned with their health and that of their families.
Roasted Vegetable & Lentils with Tahini Cream Sauce
Tahini Cream Sauce
- 1/2 ripe avocado
- 2 tbsp dark tahini or use light if not available
- 1 lemon - juice only
- 2 tsp Total Sweet xylitol
- 1 tsp ground cumin
- 1 pinch sea salt and ground black pepper
- 1 cup water
- 200 g sweet potato peeled and cut into thin-medium wedges
- 1 red bell pepper stalk and seeds removed, chopped into chunks
- 1 yellow bell pepper stalk and seeds removed, chopped into chunks
- 2 red onions skin removed and quartered
- 1 bulb garlic topped sliced off and discarded
- 200 g pre-cooked green or brown lentils
Tahini Cream Sauce
Place all the sauce ingredients into a jug and use a stick/hand blender to blitz until smooth. Leave in the fridge in a covered container until the other ingredients are ready.
Preheat the oven to 180 degrees C.
Place the sweet potato wedges, red and yellow bell pepper and onion quarters onto a large oven tray (or split between 2 smaller trays, ensuring the ingredients are well spread out for speedier cooking). Add a drizzle of oil and move the ingredients around to coat evenly. Place a piece of foil over the tray (s) and place in the oven to roast for 30 minutes. Remove the foil after 30 minutes and roast for a further 10-15 minutes to allow the vegetables to crisp slightly.
Remove the trays from the oven and squeeze the roasted garlic from the skin - it should come out easily just by squeezing with your fingers, discard the skin.
Serve in bowls with the tahini cream poured on top.
Any leftovers can be kept in the fridge and eaten cold the next day.