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Lemon Dill Tahini Rice With Sweet Potatoes And Peas
Fast Fix Friday meal
Prep Time: 00:10
Cook Time: 00:35
3/4 cup short grain brown rice
1 cup frozen green peas
himalayan sea salt
ground black pepper
1 tsp herbs de provence
1 tbsp coconut oil
1 tsp dill
1 juice of lemon
1 zest of lemon
1/3 cup tahini
1 medium sweet potato, peeled and diced
1Preheat oven to 400 degrees. Wash, peel, and dice sweet potato in one inch pieces.
2Place potatoes on baking sheet and sprinkle with salt, pepper, herbs de Provence, and coconut oil. Toss with hands and spread out potatoes in one layer. Bake for 17 minutes on one side, stirring midway through. Allow potatoes to roast 17 minutes more. Remove from oven and set aside.
3While potatoes are roasting, prepare rice. Put rice and 2 cups of water over high heat. Allow rice to come up to a boil, and then let rice simmer 20-30 minutes, stirring occasionally until water is absorbed. Turn off heat. After rice is fluffy, add in 1 cup frozen peas and stir to allow peas to thaw and heat up.
4To make sauce, juice and zest 1 lemon. Set zest aside. Add in salt, pepper, and dill. Add tahini and stir to combine. If mixture is to thick, add in a bit of water to thin it out.
5To serve, pile up some sweet potatoes and rice and peas in a bowl. Dollop tahini dill sauce over rice and sprinkle with lemon zest. Enjoy!
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