Step 1
Preheat the oven to 400F. Line a baking sheet with parchment paper.

Step 2
Make the za’atar** by first toasting the sesame seeds in a small dry skillet over medium heat until they are lightly browned, about 3-5 minutes. Stir occasionally so they don’t burn. Remove from the heat and let them cool. In a small bowl, combine the sumac, thyme, sesame seeds and salt. **Note: You can skip this step, and use a Za’atar Infusion which has the spice blend already infused in olive oil, which you would use for the oil in the next step.**

Step 3
Fill a medium pot halfway with water and bring to a boil. Add the sweet potatoes and parboil them (cook until they just begin to soften) about 5-7 minutes. Daring and transfer them to a medium bowl. Toss the potatoes with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.

Step 4
Spread the potatoes on the prepared baking sheet and roast them for about 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for about 5 minutes longer or until slightly brown.

Step 5
Mix 1 tablespoon of the olive oil into the remaining za’atar and set aside.

Step 6
In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.

Step 7
Top the vegetables with some of the za’atar and oil mixture and serve.

Notes

This recipe is from the One Part Plant cookbook By Jessica Murnane

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.