Steps

• 1

  When ready to cook set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 2

  Using a fork, poke holes all over the sweet potatoes and place directly on the grill grate. Bake until the internal temperature reaches 205°F to 210°F, around 1 to 2 hours. Remove from Traeger and let cool.

  400 ˚F / 204 ˚C

  205 ˚F / 96 ˚C

  02:00

• 3

  While the potatoes cool, smoke the pumpkin seeds. Reduce the Traeger temperature to 180°F.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  Spread the pumpkin seeds out on a sheet tray in a single layer. Drizzle with 1 tablespoon olive oil and season with kosher salt. Stir to mix well.

• 5

  Place the baking sheet directly on the grill grate, close the lid, and smoke for 20 minutes.

  180 ˚F / 82 ˚C

  00:20

  Super Smoke

• 6

  After 20 minutes increase the Traeger temperature to 325°F. Continue to roast until toasted, about 20 more minutes. Check and stir seeds after the first 10 minutes. Remove from grill and set aside to cool.

  325 ˚F / 163 ˚C

  00:20

• 7

  When the sweet potatoes are cool enough to handle, remove the skins and cut into cubes. Set aside.

• 8

  Increase Traeger temperature to 350°F. Toss cauliflower with olive oil and transfer to a sheet tray. When the grill is up to temperature, place the sheet tray directly on the grill grate and cook 40 to 45 minutes, stirring every 10 minutes. Remove from grill when cauliflower is cooked through and browned all over.

  350 ˚F / 177 ˚C

  00:40

• 9

  Transfer cauliflower to a medium bowl and toss in tahini and lemon juice. Season with salt and pepper. Add in potatoes, pumpkin seeds, sesame seeds, blueberries, chives, and cilantro.

• 10

  Toss well and serve. Enjoy warm or at room temperature.