Sweet Potato Tahini Bowl

Rarely do relationships ever end on an amicable note. Most of the time the breakupee doesn’t even know that the breakupper was unhappy, but lately I’ve been stuck in first date land. I swear one of these days i’m going to write a tell all book called SERIOUSLY!!! But this conundrum gave me an idea… what if I take all you happily hooked up folks back to a time when you were forced to play mind games with the opposite sex?!? Only now technology runs the game, so you have to swipe right, chat first, go fish, and above all, cross your fingers and hope for the best. Tired yet? Because I am exhausted.

Dating isn’t dating anymore.

Nope, we’ve been thrust into this meat market of online satisfaction. Yep, you literally have seconds to impress with a picture and profile (but everybody knows nobody reads those). So if your pic floats their boat you begin the fun game of endless texting banter, and this can go on for weeks where you just exchange one emoji filled message after another. Can’t wait to sit my children down someday and tell them how I fell in love over a winky face.

Internet Dating

There are very specific rules when it comes to dating do’s and don’ts.

Not sure when the idea of honesty went out the window, but playing “the game” seems to be the way to someones heart these days. Don’t text too much. Don’t have sleepovers too early. Always bend the truth just a little. Don’t come across too eager. Don’t be too available. Always wait three days. And NEVER use words like commitment or marriage too soon.


We have become technology-obsessed.


But you know what, bring on the good the bad and the ugly, because at the end of the day, what doesn’t kill me will just end up in my tell all book someday.

Sweet potato tahini bowl

And until then I have my Sweet Potato Tahini Bowl to fill that special place in my heart.

1-2 Tbsp grape seed oil
1/2 red onion, sliced into thick rings
1 large sweet potatoes, peeled and cut into large chunks
2 big handfuls of arugula
2-3 kale leaves stems removed
2 pieces turkey bacon
salt and pepper to taste
Tahini Dressing
2 Tbsp tahini
1 tsp maple syrup
2 Tbsp hot water
First , preheat your oven to 400 and then toss your sweet potato, kale and onion on a lined baking sheet with parchment paper. Drizzle with grapeseed oil then into the oven it goes.
You’re going to bake this for about 30-35 minutes tossing at the half way mark. I toss my bacon into the oven at this point and pull my kale off the pan to cool, keeps clean up to a minimum and who doesn’t love a one pan meal???
Now it’s time to make the sauce by adding the tahini, maple syrup and hot water. This sauce is a bit on the thicker side, but I like it that way. If you want it a bit more liquid just add a bit more water or even a little lemon juice to thin it out.
Once your tatters and bacon are done, pull them out of the oven and let them cool, unless you want a hot salad then go to town. Once cooled toss everything into a bowl and add in the arugula and top with tahini goodness.
Gluten free sweet potato bowl
If only dating was this delicious.

2 Comments Add yours

  1. Yum! This looks so colourful and delicious 😊

    1. Cow Crumbs says:

      Thanks. It’s been a fave go to lately. Let me know if you try it 😊

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