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Moroccan Sweet Potato Salad: A Flavorful Delight
This Moroccan Sweet Potato Salad is a bold and colorful side dish packed with roasted sweet potatoes, chickpeas, herbs, and a zesty spiced dressing. It’s perfect for lunch, meal prep, or as a healthy addition to any dinner table!
Ingredients
- For the Salad:
- 2 large sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 15 oz can chickpeas, drained and rinsed
- ½ red onion thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- ¼ cup dried cranberries or raisins optional
- ¼ cup sliced almonds or pistachios optional
- For the Moroccan Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground paprika
- ¼ teaspoon ground turmeric
- Salt and black pepper to taste
Instructions
- Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden brown. Let cool slightly.
- Make the Dressing:
- In a small bowl or jar, whisk together all dressing ingredients until emulsified. Taste and adjust seasoning.
- Assemble the Salad:
- In a large bowl, combine roasted sweet potatoes, chickpeas, red onion, parsley, cilantro, dried cranberries, and nuts if using.
- Toss with Dressing:
- Pour dressing over the salad and gently toss to combine. Serve warm or chilled.
Notes
- Add crumbled feta cheese for a tangy twist (if not keeping it vegan).
- This salad tastes even better the next day after the flavors meld.
- Great served over greens or with couscous for a heartier meal.