Roasted sweet potatoes with tahini sauce and wrapped in seaweed are a delicious marriage of Japanese and Eastern Mediterranean cuisines. The creamy richness of tahini and the umami taste of seaweed make it an incredibly delicious snack or light lunch.

Ingredients:

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cut into ½ inch cubes
• ½ cup sunflower seeds (optional)
• 2 TBS olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

For the Tahini Sauce:

• 1/4 cup tahini
• 4 TBS freshly squeezed lemon juice
• 1 clove garlic, minced
• 4 TBS water (more as needed)
• 1 TBS olive oil
• 1/2 teaspoon ground cumin
• Salt to taste
• Pinch of red pepper flakes (optional, for heat)

For Assembly:

• 6-8 sheets nori (seaweed)
• 1 tablespoon black sesame seeds (optional, for garnish)
• 1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
• 2 cucumbers, thinly sliced
• 2 green scallions, thinly sliced

Dipping Sauce:

• ¼ cup pomegranate molasses

Instructions:

1. Prepare the Sweet Potatoes:
   • Preheat your oven to 400°F.
   • In a large bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
   • Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and caramelized, turning once halfway through for even cooking.
   • Remove from the oven and let them cool slightly.
2. Prepare the Tahini Sauce:
   • Whisk together the tahini, lemon juice, minced garlic, water, olive oil, cumin, and salt in a small bowl until smooth.
   • Add more water if needed to reach your desired consistency. If you like a bit of heat, stir in a pinch of red pepper flakes.
3. Assemble the Dish:
   • If wrapping: Take a piece of roasted sweet potato and carefully wrap it with a strip of nori. Place the wrapped sweet potatoes on a serving plate.
   • If serving on top, Arrange the roasted sweet potatoes on a serving platter or individual plates. For a decorative touch, place a few sheets of nori around or underneath the sweet potatoes.
4. Drizzle with Tahini Sauce:
   • Drizzle the tahini sauce generously over the roasted sweet potatoes.
5. Garnish:
   • Sprinkle with some sesame seeds, chopped fresh parsley or cilantro, thinly sliced cucumbers, and green scallions.