Sweet potatoes have come up time and time again when I research the best foods to eat during your luteal phase. They're incredibly nutrient rich and blood sugar balancing, and so versatile to use in your meals. I've paired them with a creamy cilantro lime tahini sauce this time to make eating them even more fun. Sesame is also a great source of nutrients specifically for your luteal phase, so we're packing in all the benefits we can get!
Ingredients:
Makes 1-2 servings
- 1 sweet potato
- 1/3 c tahini
- juice of 2 limes
- zest of 1 lime
- 1 c cilantro
- 1 clove garlic
- 2 tbsp coconut yogurt (any kind works)
- cooking oil
- salt
- pepper
- paprika
Directions:
- Preheat oven to 415 degrees.
- Thoroughly wash sweet potato skin if keeping the skin. If not, peel the sweet potato.
- Thinly slice the sweet potato, then add to a bowl and drizzle about 2 tbsp of oil, salt and pepper to taste, and a dash of paprika.
- Lay out the sweet potato slices on your baking sheet making sure they don't touch.
- Bake for 25 minutes. I broiled mine for about 2 minutes after they were done.
- In the meantime, make your tahini sauce by combining tahini, cilantro with stems removed, lime juice, lime zest, garlic, yogurt, a hearty pinch of salt, and 2 tbsp of water in a food processor or blender.
- Continue pulsing together until creamy, adding more water in increments of 1 tbsp until desired consistency is reached. I like mine a runny enough for drizzling.
- Serve tahini sauce over top the potatoes, or on the side.
The first time I made this recipe, I honestly ate the whole thing. But if you feel like sharing, or saving some for later, that works too! Pair it with your favorite meat, or vegetarian protein like falafel, or crispy tofu. This is honestly so easy to make, and your body will thank you during your luteal phase! Enjoyyy 🫶