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Oven-roasted baby potatoes with spinach, roasted garlic, grape tomatoes and an umami tahini dressing
Recipe:
I roasted the potatoes & 4 whole garlic cloves in a preheated oven at 425F for 30 min (I coated them with olive oil and added a pinch of pink Himalayan salt, garlic powder and ground pepper). The spinach is chopped fresh baby spinach cooked for just 2-3 min in a non-stick pan over medium-high heat. The dressing is 1 tbsp tahini mixed with 1 1/2 tbsp nutritional yeast, 1 tsp umami seasoning sauce and 2 tbsp water (I usually start with 1 tbsp water and then add more if need be depending on the consistency of the tahini). Served everything in a bowl with halved grape tomatoes (Tip: store your grape tomatoes at room temp).
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