It seems to me toasted sesame oil is one of God’s greatest gifts to the culinary world. Let’s call this recipe Asian fusion style and pay homage to the lowly sesame seed in its finest form. I served this dish with quinoa to boost the protein content, but you could use another grain such as rice, couscous, or farro.

Ingredients:

Cashews:

1 cup whole raw cashews

1 tsp. toasted sesame oil

Pinch of salt

Sheet pan ingredients:

1 ½ pounds sweet potatoes, peeled and cubed

2 tsp. toasted sesame oil

5 ounces baby spinach

Chopped cilantro for garnish

Dressing:

2 Tbsp. fresh lime juice

2 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

2 tsp. soy sauce

¼ cup minced red onion

2 Tbsp. minced jalapeno

Directions:

1. Preheat oven to 350 degrees. Line a sheet pan with parchment and place the cashews on it. Drizzle them with the sesame oil, salt them lightly, and use the edges of the parchment to flip them around until evenly coated. Bake for 10 minutes, flip them around a little, and bake for another 5 minutes. Remove them to a plate but save the parchment.

2. Raise the oven temperature to 425 degrees. On the parchment, toss together the sweet potatoes and sesame oil until evenly coated, salt them lightly, and bake for 15 minutes. Toss them around again and bake for another 10 minutes.

3. While the sweet potatoes are baking, combine all the ingredients for the dressing in a small bowl.

4. Remove the sheet pan from the oven and spread the spinach evenly over all. Bake for another 7 minutes. Then remove from the oven, add the dressing, and toss lightly.

5. Garnish with chopped cilantro and roasted cashews.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.