Parmesan Crusted Sweet Potato, Red Cabbage and Sesame Pita Sandwiches
Parmesan Crusted Sweet Potato, Red Cabbage and Sesame Pita Sandwiches
Ingredients
- 4 cups (700 g) small sweet potatoes, peeled and cubed
- 2 tbsp (30 ml) olive oil
- 1/4 cup (20 g) Parmesan cheese, freshly grated
- 2 tbsp (30 ml) sesame seeds
- 2 cups (170 g) red cabbage, very thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) harissa paste
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) tahini, at room temperature
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) lemon juice
- 1/2 tsp (2.5 ml) harissa paste
- 4 pita breads, slightly warmed
- 1/2 cup (60 g) green beans, blanched and sliced into 1/4-ich (1/2 cm) chunks
- Basil leaves, torn
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine the sweet potatoes and the oil. Add the Parmesan and sesame seeds and mix to coat well. Spread out on a baking sheet. Season with salt and pepper.
- Cook for 15 minutes. Turn the sweet potatoes over and continue cooking for about 15 minutes or until the sweet potatoes are tender and golden brown.
Parmesan Crusted Sweet Potato, Red Cabbage and Sesame Pita Sandwiches