Skip to main content

Chef Megan Mitchell

Online Cookbook

Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds

  • Serves: 4
  • Complexity: very easy
  • Print
Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds


  • 3 medium, orange sweet potatoes
  • Liquid coconut oil
  • Kosher salt, to taste
  • 1/4 cup tahini
  • 1/4 cup pomegranate seeds
  • 5-6 mint sprigs
  • 2 tsp. za’atar seasoning
  • Freshly cracked black pepper, to taste
  • Flaked sea salt, such as Maldon


  1. Bring a grill or grill pan up to medium heat.

  2. Peel the potatoes, cut in half lengthwise and then cut into 1/2-inch by 1 1/2-inch thick, long spears. Place on a baking sheet and drizzle with 2-3 tbsp. of coconut oil and a large pinch of salt. Toss to coat.

  3. Place on to the grill, spreading out so they aren’t touching, and cook 5-6 minutes per side on the grill and 6-7 minutes on a grill pan. They should be charred and easily pierced with a paring knife.

  4. Remove and pile onto a platter or into a large shallow bowl. Drizzle with the tahini followed by a sprinkle of pomegranate seeds, mint leaves, the za’atar and lastly some black pepper and flaked sea salt.

  5. Serve warm or room temperature.

    Recipe Courtesy of Megan Mitchell

    As seen on Food Network Kitchen

Leave a comment

Please login to leave a comment.