Imagine a dish that transports you to the vibrant markets of Marrakech with just one forkful - where sweet, spicy, and savory dance together in perfect harmony! This Moroccan Chick Pea Sweet Potato Salad is not just a recipe; it's a flavor explosion that will revolutionize your meal prep and tantalize your taste buds. Packed with nutritious ingredients and bold Moroccan spices, this salad is about to become your new obsession, promising a quick, easy, and absolutely irresistible dining experience that will have everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 1 can chickpeas, rinsed and drained
- 1/2 cup red onion, diced
- 1/4 cup raisins
- 1/4 cup almonds, chopped
- 1 tsp cumin
- 1 tsp cinnamon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even roasting.
- Place sweet potato cubes in a large mixing bowl. Drizzle with olive oil, then sprinkle cumin, cinnamon, salt, and pepper. Toss thoroughly to coat each cube evenly with spices.
- Spread the seasoned sweet potato cubes on the prepared baking sheet in a single layer. Ensure they are not overcrowded to allow proper roasting.
- Roast in the preheated oven for 20-25 minutes, turning once halfway through, until cubes are golden brown and tender when pierced with a fork.
- While sweet potatoes are roasting, rinse and drain the chickpeas. Dice the red onion and chop the almonds.
- In a large serving bowl, combine the roasted sweet potatoes, chickpeas, diced red onion, raisins, and chopped almonds.
- Gently toss all ingredients together, being careful not to mash the sweet potatoes.
- Taste and adjust seasoning with additional salt, pepper, or spices as needed.
- Serve warm or at room temperature. Can be garnished with fresh herbs like parsley or mint if desired.
Tips
- Cube Consistency is Key: Cut sweet potatoes into uniform 1-inch pieces to ensure even roasting and perfect texture.
- Spice Layering: Toast your cumin and cinnamon briefly in a dry pan before adding to the sweet potatoes to enhance their aromatic profile.
- Roasting Technique: Use parchment paper and spread sweet potatoes in a single layer to achieve that perfect golden-brown caramelization.
- Texture Contrast: Keep almonds slightly chunky for a delightful crunch against the soft sweet potatoes and creamy chickpeas.
- Make-Ahead Magic: This salad tastes even better after the flavors meld, so it's perfect for meal prep or potlucks.
- Serving Suggestions: Serve warm or at room temperature, and consider adding fresh herbs like mint or parsley for a burst of freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
