Daily menu, November 9: tahini-dressed sweet potato salad, stuffed beef roll and pineapple cake

Monday 9 November 2026 15:00 - Juliette Hess
Daily menu, November 9: tahini-dressed sweet potato salad, stuffed beef roll and pineapple cake

This daily menu brings together contrasting textures and flavors for a relaxed, satisfying meal. Begin with a warm sweet potato and chickpea salad, where tender roasted-style vegetables and chickpeas meet a creamy tahini dressing, fresh parsley and a hint of spice. It makes a colorful starter with plenty of character before the main course.

For the centerpiece, the ricotta, spinach and mushroom stuffed beef roll combines savory ground beef with a rich, cheesy filling. A slice offers a hearty change of pace from the bright, tangy salad, making the pairing feel generous without losing variety. The menu then turns to a familiar sweet finish: easy pineapple upside-down cake, with fruit, caramel and a soft cake base. Enjoy it after dinner or save a slice for an afternoon treat; its simple ingredients make it a welcoming way to bring everyone to the table.

Warm sweet potato and chickpea salad with tahini goddess dressing

This warm sweet potato and chickpea salad adds a colorful, satisfying start to the menu. Sweet potato pieces are seasoned with garlic, coconut oil, cayenne, white pepper and sea salt, while chickpeas bring a hearty bite. Chopped red onion and parsley add fresh, lively contrast. The creamy tahini goddess dressing blends tahini with tamari or soy sauce, apple cider vinegar, agave, garlic and parsley. Spoon it over the salad for a tangy, savory finish that brings the ingredients together without overshadowing their different textures.
Warm sweet potato and chickpea salad with tahini goddess dressingRecipe Warm sweet potato and chickpea salad with tahini goddess dressing

For salad: Preheat the oven to 425°F. In a large bowl, combine the sweet potato, garlic, peppers, coconut oil, and salt. Toss the potato pieces until evenly coated. Roast them on a baking sheet for 20-25 minutes, or until soft. Remove from the oven and co

Ricotta, spinach and mushroom stuffed beef roll

The main course centers on a stuffed beef roll filled with fresh ricotta, chopped mushrooms and baby spinach. Ground beef is combined with egg, breadcrumbs, grated parmigiano, oregano, salt and pepper, creating a seasoned base for the filling. Grated mozzarella adds another layer of cheese to the mix. The result is a hearty, savory dish with a creamy interior and a varied, substantial bite. It follows the bright chickpea salad with a more comforting centerpiece, while spinach and mushrooms bring extra flavor to the rich ricotta filling.
Ricotta, spinach and mushroom stuffed beef rollRecipe Ricotta, spinach and mushroom stuffed beef roll

Saute spinach, onion and mushroom until soft and set aside to cool.

Easy pineapple upside-down cake for a sweet finish

This easy pineapple upside-down cake is a relaxed finish to the menu, with canned pineapple slices and liquid caramel lending its familiar fruit-forward appeal. The cake batter uses butter, sugar, eggs, flour and baking powder, making this a straightforward homemade dessert. Cherries are optional, so include them if you want the extra color and classic look. The recipe is presented as a simple, no-fuss bake that can also suit an afternoon snack or a baking session with children. Serve it as the sweet counterpoint to the menu’s savory main.
Easy pineapple upside down cakeRecipe Easy pineapple upside down cake

For a simple, no-fuss dessert, nothing beats this homemade pineapple upside-down cake :-) This recipe is so easy and foolproof that you can even make it with children for an afternoon snack.

Frequently asked questions

Can the tahini dressing be made without tamari?
Yes. The ingredient list gives soy sauce as an alternative to tamari.

What gives the salad its heat?
Cayenne pepper seasons the sweet potato, while white pepper adds another layer of warmth.

Can I leave the cherries off the cake?
Yes. The cherries are marked as optional in the ingredient list.

What cheeses go into the beef roll?
The filling and mixture include ricotta, parmigiano and mozzarella.

Does the salad dressing include fresh parsley?
Yes. Chopped parsley is included in the dressing, and coarsely chopped parsley is also listed for the salad.

What are the main ingredients in the cake batter?
Butter, sugar, eggs, flour and baking powder form the batter; pineapple slices and liquid caramel complete the dessert.

Shopping list for the complete menu

Warm sweet potato and chickpea salad with tahini goddess dressing
  • 1 large sweet potato, peeled and chopped in 1 inch pieces
  • 1 medium garlic clove, minced
  • 2 Tablespoons coconut oil
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 2-3 pinches sea salt
  • One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
  • 1/4 of a medium red onion, finely chopped
  • 1/4 cup coarsely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 cup raw tahini
  • 4 teaspoons tamari or soy sauce
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons agave nectar
  • 1/3 cup water
  • 2 Tablespoons chopped parsley
Ricotta, spinach and mushroom stuffed beef roll
  • 2 lbs medium ground beef
  • 2 cups fresh ricotta cheese
  • 1/2 cup chopped mushrooms
  • 1 small onion
  • 2 cups fresh baby spinach
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmigiano cheese
  • 1 Tbsp dried oregano
  • 1/2 cup grated mozzarella
  • Salt and pepper
Easy pineapple upside down cake
  • 1 can of pineapple slices
  • 140 g butter
  • 150 g sugar
  • 5 eggs
  • 200 g flour
  • 1 packet baking powder
  • 4 tbsp liquid caramel
  • 7 cherries (optional)
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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