Moroccan Sweet Potato Salad
User Reviews
5
6 reviews
Excellent
Moroccan Sweet Potato Salad
Report
This easy Moroccan Sweet Potato Salad is loaded with spicy-sweet flavors. It's perfect for lunch or as a tasty side dish.
Share:
Ingredients
- 2 pounds sweet potato
- salt sea salt
- 4 egg omit for vegan option, large
- 1/3 cup pistachio
- 1 1/4 cups cucumber diced
- 1 cup Roma tomato cubed
- 1/2 cup cilantro roughly chopped
- 1/2 cup dates thinly sliced
- 3 tablespoons mint thinly sliced, fresh
For the dressing:
- 1 cup cashew soaked in water overnight, roasted
- 7 1/2 tablespoons water
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon about 1 very large lemon, zest
- 2 1/4 teaspoons cumin ground
- 2 1/4 teaspoons ginger minced, fresh
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground allspice
- pepper pinch
Instructions
- Cut the potatoes into large chunks and place them in a large pot of generously salted water. Bring to a boil. Once boiling, reduce the heat to medium-high so that the pot retains a steady boil. Cook until the potatoes are fork-tender, about 20-25 minutes. Drain and let sit until cool enough to handle.
- Place the eggs in a medium pot and cover with about 1 inch of water. Bring to steady boil. Then, turn off the heat (leaving the pot on the hot burner) and keep covered. Let it stand for 10-12 minutes, then immediately drain and cover with cold water. Let the eggs stand until cool enough to peel.
- Preheat your oven to 375 degrees Fahrenheit and bake the pistachios until golden brown and "nutty" smelling, about 10-12 minutes. Roughly chop and set aside.
- Drain the water from the soaking cashews and place them into a high-powered blender. Add in all the remaining "dressing" ingredients and blend until smooth and creamy, stopping to scrape down the sides as needed. It's easiest to slowly increase the speed of the blender so that the cashews get chopped up a little before you try to purée them.
- Peel the skin off the potatoes and chop into 3/4-inch cubes, placing them into a large bowl. Add in the cucumber, tomato, cilantro, dates, mint, and chopped pistachios.
- Peel the eggs and roughly chop them. Add them to the bowl.
- Pour all the dressing over the salad and mix until evenly coated. Cover and refrigerate at least 1 hour so the flavors develop.
- Season to taste with salt, if needed, and enjoy!
Nutrition Information
Show Details
Calories
295.6kcal
(15%)
Carbohydrates
40.6g
(14%)
Protein
7.4g
(15%)
Fat
12.8g
(20%)
Saturated Fat
2.7g
(14%)
Polyunsaturated Fat
2.5g
(15%)
Monounsaturated Fat
6.8g
(34%)
Cholesterol
93mg
(31%)
Sodium
499.8mg
(21%)
Potassium
302.4mg
(6%)
Fiber
6.2g
(25%)
Sugar
12.4g
(25%)
Vitamin A
16185IU
(324%)
Vitamin C
10.6mg
(12%)
Calcium
75mg
(8%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8People, as a side
Amount Per Serving
Calories 2956 kcal
% Daily Value*
| Calories | 295.6kcal | 15% |
| Carbohydrates | 40.6g | 14% |
| Protein | 7.4g | 15% |
| Fat | 12.8g | 20% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 6.8g | 34% |
| Cholesterol | 93mg | 31% |
| Sodium | 499.8mg | 21% |
| Potassium | 302.4mg | 6% |
| Fiber | 6.2g | 25% |
| Sugar | 12.4g | 25% |
| Vitamin A | 16185IU | 324% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 75mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
