Mediterranean Sweet Potato Salad

Name: Mediterranean Sweet Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 3 medium sweet potatoes, washed and diced, not peeled, about 600 g; 1 tsp (5 g) virgin olive oil; 0.125 tsp table salt, small pinch of salt; 2 red bell peppers, cut into long thin strips; 1 tsp (5 g) olive oil; 1/8 tsp salt, tiny pinch of salt; 15.5 oz can chickpeas, drained and rinsed; 2 medium tomatoes, medium dice; 2 cups (60 g) fresh spinach, or arugula; 2 English cucumbers; 3/4 cup (113 g) crumbled feta cheese; 1/4 cup (28 g) toasted pine nuts; 4 tbsp (60 g) ACV; 2 tbsp (30 g) lemon juice; 2 tbsp (30 g) extra virgin olive oil; 2 tbsp (30 g) balsamic vinegar; 1 tbsp (15 g) Dijon mustard; 1 tbsp (15 g) minced garlic; 1 tbsp (2.4 g) dried basil; 1 tbsp (3.2 g) dried thyme; 1 tbsp (2.5 g) dried oregano; 2 tsp (6 g) garlic powder; 2 tsp (6 g) onion powder; 2 tsp (8 g) lemon pepper; 1/2 tsp (0.5 g) red pepper flakes

6 steps

Prep:20minCook:30min

This recipe is essentially the exact same as my Mediterranean Pasta Salads, but I've just swapped the chickpea pasta for roasted sweet potatoes. They're sweeter (duh) but more importantly cheaper than chickpea pasta, but with less protein. You can't go wrong with either one!

Updated at: Wed, 11 Dec 2024 01:53:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories326.9 kcal (16%)

Total Fat15.7 g (22%)

Carbs39.2 g (15%)

Sugars10.3 g (11%)

Protein9.9 g (20%)

Sodium763.8 mg (38%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start with the potatoes first, since they'll take the longest. Preheat your oven to 425F, and line a cookie sheet with parchment paper. Wash and cut your sweet potatoes into small cubes, and add to the sheet. Drizzle with oil and add a pinch of salt. Roast for about 30 minutes, or until soft and lightly charred

sweet potatoes600g

virgin olive oil5g

table salt⅛ tsp

Step 2

Now onto the peppers. Line a cookie sheet with parchment paper. Cut the peppers into long thin strips, and add to the sheet. Drizzle with oil and add a pinch of salt. Roast for about 25 minutes, or until soft and lightly charred. The potatoes and peppers should finish around the same time. Alternatively, you can use a (drained and rinsed) jar of roasted red peppers

red bell peppers2

olive oil5g

salt⅛ tsp

Step 3

As the potatoes and peppers roast, prepare the rest of the vegetables. Drain and rinse your can of chickpeas, and add to a large bowl. Cut up your tomatoes (small dice), cucumber (thin quarters), and spinach/arugula (rough chop). 1 pint of halved cherry tomatoes would work as well. Crumble in the feta cheese

can chickpeas15.5 oz

tomatoes2

fresh spinach60g

english cucumbers2

feta cheese¾ cup

Step 4

In a small dry pan over medium heat, add the pine nuts and lightly toast for about 3 minutes, until fragrant and lightly browned. Add to the bowl

pine nuts¼ cup

Step 5

Finally, in a large glass, prepare the dressing. Pour in the apple cider vinegar, lemon juice, extra virgin olive oil, balsamic vinegar, Dijon mustard, and minced garlic. Add in your spices (basil, thyme, oregano, garlic, onion, lemon pepper, and red pepper flakes). Stir with a spoon