one green planet
one green planet

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 with a creamy cashew dressing that has the lemony perfume of Moroccan spices which make this salad truly unique.

Moroccan Sweet Potato Salad [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

260

Serves

8

Cooking Time

50

Ingredients

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

Preparation

  1. Cut the potatoes into large chunks and place them in a large pot of generously salted water. Bring this to a boil.
  2. 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.
  3. Heat your oven to 375°F and bake the pistachios until they are golden brown and "nutty" smelling, about 10-12 minutes.
  4. Roughly chop and set aside the nuts.
  5. Drain the water from the soaking cashews and place them into a high-powered blender.
  6. Add in all the remaining "dressing" ingredients and blend them until they're smooth and creamy – stopping to scrape down the sides as needed.
  7. Peel the skin from the potatoes and chop them into 3/4-inch cubes, placing them into a large bowl.
  8. Add the cucumber, tomato, cilantro, dates, mint and chopped pistachios.
  9. Pour all the dressing over the salad and mix until evenly coated.
  10. Cover and refrigerate it for at least 1 hour so the flavors develop.
  11. Season it to taste with salt before serving.

Nutritional Information

Per Serving: Calories: 260 | Carbs: 41 g | Fat: 9 g | Protein: 5 g | Sodium: 359 mg | Sugar: 17 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Taylor Kiser

See My Recipes

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her blog aims to show that eating healthy does not have to break the bank or equal bland and boring! It can be easy to make and delicious. Taylor believes in living a balanced, whole life, so Food Faith Fitness also focuses on fitness/nutrition tips.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.