These delicious vegetable stacks are quick, easy, and irresistibly tasty. The layers of tender sweet potatoes, potatoes, and onions are interspersed with a liberal amount of dukkha and garlic that perfectly complements the sweetness brought out by roasting your root vegetables. These make a great side dish or can stand on their own as the main course.
Roast Root Vegetable Stack With Dukkah [Vegan, Gluten-Free]
- 1 medium golden sweet potato, finely sliced
- 6 medium potatoes, finely sliced
- 1 large red onion, finely sliced
- 4 tablespoons vegan butter
- 4 medium cloves garlic, crushed
- 2 tablespoons fresh thyme
- 2 good pinches of sea salt
- 8 tablespoons dukkah
- Preheat oven to 350°F and spray an 8 hole muffin tray with olive oil.
- Slice the sweet potato, potatoes, and onion into thin slices with a mandoline or by hand, with a sharp knife.
- In a small saucepan, melt the butter, garlic, thyme, and sea salt together.
- Add the sliced sweet potato and potato in a large bowl and mix the melted butter through the vegetables.
- Layer one slice of sweet potato, a slice of potato, and a full round of the sliced onions into each hole of the muffin tin, then sprinkle them with a teaspoon of the dukkah mix into each hole.
- Repeat this process two to three times until you have reached the desired height of your stacks.
- Finish them off with a good sprinkle of dukkah on top and place them in the oven to roast for 45 minutes.
- Your stacks should be a lovely golden brown on the top and the vegetables soft and tender with crisp sides.
- Scoop them out of the muffin tin and serve them with a fresh sprig of thyme.