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Vibrant Moroccan-Spiced Sweet Potato and Chickpea Salad with Pomegranate Vinaigrette
Discover a Moroccan-inspired big beautiful salad with nutrient-rich sweet potato, chickpeas, and a zesty pomegranate vinaigrette. Enjoy clean eating today!
Embark on a flavor journey with this Vibrant Moroccan-Spiced Sweet Potato and Chickpea Salad. This big beautiful salad is a feast for both the eyes and the palate, boasting a delightful mix of textures and tastes inspired by North African cuisine. Packed with nutrient-rich ingredients like sweet potatoes, protein-packed chickpeas, and crisp vegetables, this salad will become a staple in your healthy eating repertoire.
The Moroccan-inspired spices add an exotic touch, while the pomegranate vinaigrette provides a refreshing burst of flavor. This salad is not just about taste; it's a nutritional powerhouse. Sweet potatoes are rich in vitamins A and C, chickpeas offer plant-based protein and fiber, and the pomegranate seeds bring a dose of antioxidants. Whether you're looking for a satisfying lunch or a colorful side dish, this salad delivers on all fronts.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Discover a Moroccan-inspired big beautiful salad with nutrient-rich sweet potato, chickpeas, and a zesty pomegranate vinaigrette. Enjoy clean eating today!
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • mixed salad greens: 4 cups
- • red bell pepper: 1, thinly sliced
- • cucumber: 1, diced
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/4, thinly sliced
- • pomegranate seeds: 1/2 cup
- • fresh cilantro: 1/4 cup, chopped
- • fresh mint: 1/4 cup, chopped
- • lemon juice: 2 tablespoons
- • pomegranate molasses: 1 tablespoon
- • Dijon mustard: 1 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2 In a large bowl, combine the diced sweet potatoes and chickpeas. Drizzle with 1 tablespoon of olive oil, then sprinkle with ground cumin, coriander, smoked paprika, salt, and pepper. Toss to coat evenly.
- 3 Spread the sweet potato and chickpea mixture in a single layer on the prepared baking sheet. Roast in the oven for 25 minutes, stirring halfway through, until sweet potatoes are tender and golden brown.
- 4 While the sweet potatoes and chickpeas are roasting, prepare the pomegranate vinaigrette. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, pomegranate molasses, and Dijon mustard until well combined.
- 5 In a large salad bowl, combine the mixed greens, red bell pepper, cucumber, cherry tomatoes, and red onion. Add the roasted sweet potatoes and chickpeas once they are done.
- 6 Drizzle the pomegranate vinaigrette over the salad and toss gently to combine. Top with pomegranate seeds, fresh cilantro, and mint for a burst of flavor and color.
Serving Suggestions
- • Serve this vibrant salad as a standalone main dish for a light lunch or dinner. For a more substantial meal, pair it with a side of whole grain couscous or quinoa for added texture and fiber. A glass of chilled mint tea or a light, crisp white wine would complement the Moroccan flavors beautifully. This salad also makes an excellent side dish for grilled proteins such as chicken or fish, enhancing the meal with its bright and bold flavors. Garnish with extra herbs and a sprinkle of additional pomegranate seeds to impress your guests with its stunning presentation.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the salad's freshness, store the dressing separately and add just before serving. If the salad seems a bit dry after storage, refresh it with a squeeze of lemon juice or a drizzle of extra vinaigrette.
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