Egyptian Sweet Potato and Date Breakfast Bowl

Ingredients

• 2 medium Sweet potatoes
• 2 tablespoons Olive oil
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 8 pitted Medjool dates
• 4 tablespoons Tahini
• 2 tablespoons Maple syrup
• 1 tablespoon Water
• 2 tablespoons Toasted pumpkin seeds
• 2 tablespoons Shredded coconut

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Peel and dice the sweet potatoes into 2.54 cm cubes.
3. 3Toss the sweet potatoes with olive oil, cinnamon, and salt.
4. 4Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
5. 5While the sweet potatoes are roasting, prepare the tahini drizzle: In a small bowl, whisk together the tahini, maple syrup, and water until smooth.
6. 6Divide the roasted sweet potatoes and dates into serving bowls.
7. 7Drizzle with the tahini sauce.
8. 8Sprinkle with toasted pumpkin seeds and shredded coconut.

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