2 large sweet potatoes, cut into wedges
2 red onions, cut into wedges
a couple of tablespoons of sunflower oil (or another high heat oil)

for the garnish:
1/2 cup of pine nuts
1-2 tablespoons of sesame seeds or gomasio
1/2 teaspoon of dried thyme
1 tablespoon of coarse chopped flat leaf parsley

for the tahini:
3 tablespoons of tahini paste
1 1/2 tablespoons of lemon juice
2-4 tablespoons of water
1/4 teaspoon of salt
1 garlic clove, crushed

optional: some arugula or spinach to serve over