Today’s post and video are sponsored by Sesame Kingdom, a brand that makes date-sweetened, flavored sesame seed spreads using wholesome, natural ingredients. In one day I used this versatile spread on everything from fluffy vegan spelt flour pancakes to a freekeh pilaf, a massaged kale salad, and banana “nice cream.” It worked beautifully in all of those dishes, and I’m excited to keep experimenting. I’m also giving away a case of Sesame Kingdom spreads—details are below.
I remember the first food blog I followed—101 Cookbooks by Heidi Swanson. I discovered recipe blogs at the beginning of my wellness journey in 2007. Back then I wanted to keep enjoying delicious food without the guilt. I didn’t eat many vegetables, avoided nuts and seeds, and was hooked on artificial sweeteners and diet soda. But I loved wholesome foods like sweet potatoes, fresh fruit, and beans, and I knew I could find a healthy way to enjoy flavorful meals. Food blogs offered inspiration and easy, veggie-forward recipes. Within a few months of trying new ways to cook vegetables, I was hooked.
10 years later
A decade into this path I’m still exploring nourishing, delicious, and versatile foods. I’m always learning—recently focusing on building a daily meditation practice and exploring the culinary and health possibilities of mushrooms, one of my favorite ingredients. The journey keeps evolving and it’s one of the most rewarding parts of this lifestyle.
One of my recent favorites is the creamy, decadent line of sesame seed spreads from Sesame Kingdom. The company founder sent me several jars earlier this year and I was hooked immediately. I use tahini regularly—from dressings to desserts—so these spreads felt like a natural extension. Sesame Kingdom sweetens organic sesame seed paste with dates, and keeps the texture silky with cocoa butter and olive oil. They offer a range of flavors; I tried Beet, Pomegranate, Carob Cacao, Date, Fig, and Strawberry—each is a little bit of sesame heaven.
How I used Sesame Kingdom
When I fall for an ingredient I like to find many ways to use it. For a recent “What I Eat in a Day” video I challenged myself to incorporate Sesame Kingdom spreads into as many meals as possible. It was easy—these spreads are delicious straight from the jar and they blend seamlessly into both sweet and savory dishes. Sesame seeds also bring nutrients, making the spreads a flavorful and nourishing addition.
In the morning I topped fluffy vegan pancakes made with spelt and almond flour with the Strawberry Sesame Kingdom spread. Later I used the Fig spread in a lemony sesame dressing for a roasted sweet potato and freekeh pilaf, and the Beet spread in a creamy lime-garlic dressing for a massaged kale and beet salad. I finished the day with a guilt-free No-Churn Chocolate Banana “nice cream” made richer with the Carob Cacao spread. By the end of the day I felt satisfied and nourished.
I’ve partnered with Sesame Kingdom to give away a case of their Mediterranean spreads. To enter the giveaway, do the following:
- Subscribe to my YouTube channel.
- Leave a comment on the YouTube video sharing how you plan to use Sesame Kingdom spreads.
- Follow @sweetpotatosoul and @sesamekingdom on Instagram.
Good luck!
You can purchase Sesame Kingdom Mediterranean spreads on their website. Free shipping is often available over a certain order amount. Tell me which flavor becomes your favorite!
Vegan Spelt Flour Pancakes
Ingredients
- 1 cup whole spelt flour
- 1/2 cup almond flour
- 1 tbsp arrowroot powder or cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 tbsp cane or coconut sugar (optional)
- 1 cup soy milk or other non-dairy milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Coconut oil for frying
- 2 tbsp Strawberry Sesame Kingdom spread
- 2 tbsp water
- 2 sliced bananas for topping
Instructions
- In a mixing bowl whisk together spelt flour, almond flour, arrowroot, baking powder, baking soda, salt, and sugar.
- In another bowl whisk together soy milk, vanilla, and apple cider vinegar.
- Grease and preheat a skillet over medium-high heat.
- Pour the wet ingredients into the dry and stir until just combined.
- Reduce heat to medium. Drop about 1/3 cup batter onto the skillet for each pancake.
- Cook 2–3 minutes per side, until lightly golden. Repeat with remaining batter (yields 6–8 pancakes).
- To make the sesame drizzle, whisk the Strawberry Sesame Kingdom spread with 2 tbsp water until smooth.
- Serve pancakes topped with sliced banana, maple syrup, sesame drizzle, and optional cacao nibs.
Roasted Sweet Potato & Fennel Freekeh Pilaf
Ingredients
- 1 cup freekeh
- 1 tsp vegetable bouillon paste or 1/2 cube
- 2 sweet potatoes, cubed
- 2 tbsp grapeseed oil
- 1 fennel bulb, thinly sliced
- 3 tbsp Fig Sesame Kingdom spread or tahini
- Juice of one lemon
- 1–2 tbsp water
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup cooked chickpeas
- 1 cup chopped fresh parsley and/or cilantro
Instructions
- Preheat oven to 350°F and line two baking sheets.
- Place freekeh, bouillon, and 1 3/4 cups water in a saucepan. Bring to a boil, reduce heat, and simmer 20–25 minutes until tender.
- Toss sweet potatoes with a drizzle of oil and spread on a baking sheet. Do the same with fennel on the other sheet.
- Roast vegetables 30–35 minutes until tender.
- For the sesame dressing, combine Fig sesame spread, lemon juice, water, salt, and pepper, whisking until creamy.
- Combine cooked freekeh and roasted veggies, add chickpeas, the sesame dressing, and fresh herbs. Toss to combine and adjust seasoning to taste.
Massaged Kale & Beet Salad
Ingredients
- 2 medium beets, diced
- Juice of 2 limes
- 1 small garlic clove, minced
- 1 tbsp maple syrup
- 1/4 cup olive oil
- 1 tbsp Beet Sesame Kingdom spread or tahini
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 bunch kale, finely chopped
- 1/2 cucumber, diced
- 1/4 jalapeño, minced (optional)
- 1 cup cooked chickpeas
- 1/4 cup toasted pumpkin or sunflower seeds
Instructions
- Steam the diced beets about 15 minutes until tender.
- In a jar combine lime juice, garlic, maple syrup, olive oil, beet sesame spread, cumin, pepper, and salt. Shake vigorously to emulsify.
- Place chopped kale in a bowl and pour about half the dressing over it. Massage the kale with your hands until tender, about 3 minutes.
- Add steamed beets, cucumber, jalapeño, and chickpeas. Toss well and top with toasted seeds. Serve.
No-Churn Chocolate Banana Ice Cream
Ingredients
- 4 frozen ripe bananas, cut into 1″ pieces (peel and cut before freezing)
- 2–4 tbsp soy milk or other non-dairy milk
- 1/2 tsp cardamom seeds (optional)
- 3 tbsp Carob Cacao Sesame Kingdom spread or tahini
- 2 tbsp raw cacao powder
Instructions
- Place all ingredients into a food processor and blend until smooth, scraping down the sides as needed. The mixture will become soft and creamy after a few minutes.
- Enjoy immediately as soft-serve, or transfer to a container and refreeze for an hour for firmer scoops. Serve with toppings as desired.
Thanks for reading—enjoy these recipes and let me know how you use Sesame Kingdom spreads in your kitchen.