5.4K Views 8 years ago

Moroccan Sweet Potato Salad
[Vegan, Gluten-Free]

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Moroccan Sweet Potato Salad [Vegan, Gluten-Free]

260

Dairy Free

The words potatoes salad don't seem to generate a lot of excitement but that being said – this Morrocan sweet potato salad is making our hearts race. The tender chunks of sweet potato are covered in roasted pistachios, chopped cucumbers, fresh tomatoes, a pinch of fresh mint, and then finished... Read More

Ingredients You Need for Moroccan Sweet Potato Salad [Vegan, Gluten-Free]

For the Salad:

2 pounds sweet potatoes
Sea salt
1/3 cup pistachios
1 1/4 cups cucumber, diced
1 cups Roma tomato, cubed
1/2 cup cilantro, roughly chopped
1/2 cup dates, thinly sliced
3 tablespoons fresh mint

For the Dressing:

1 cup roasted cashews, soaked in water overnight
7 1/2 tablespoons water
2 tablespoons plus 1 teaspoon fresh lemon juice
1 tablespoon lemon zest (about 1 very large lemon)
2 1/4 teaspoons ground cumin
2 1/4 teaspoons fresh ginger, minced
1 1/2 teaspoons ground cinnamon
1 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon ground allspice
Pinch of pepper

Order with Instacart Download Our App

How to Prepare Moroccan Sweet Potato Salad [Vegan, Gluten-Free]

Cut the potatoes into large chunks and place them in a large pot of generously salted water. Bring this to a boil.
Once boiling, reduce the heat to medium/high so that the pot retains a steady boil and cook the potatoes until they're are fork tender, about 20-25 minutes. Drain them and let them sit until they're cool enough to handle.
Heat your oven to 375°F and bake the pistachios until they are golden brown and "nutty" smelling, about 10-12 minutes.
Roughly chop and set aside the nuts.
Drain the water from the soaking cashews and place them into a high-powered blender.
Add in all the remaining "dressing" ingredients and blend them until they're smooth and creamy – stopping to scrape down the sides as needed.
Peel the skin from the potatoes and chop them into 3/4-inch cubes, placing them into a large bowl.
Add the cucumber, tomato, cilantro, dates, mint and chopped pistachios.
Pour all the dressing over the salad and mix until evenly coated.
Cover and refrigerate it for at least 1 hour so the flavors develop.
Season it to taste with salt before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!