Get ready to tantalize your taste buds with a Middle Eastern-inspired culinary masterpiece that's not just a salad, but a nutritional powerhouse! This Harissa Roasted Sweet Potato Power Salad is the ultimate fusion of spicy, sweet, and savory flavors that will revolutionize your lunch or dinner routine. Imagine crispy, harissa-coated sweet potato cubes nestled on a bed of fresh greens, topped with creamy feta and crunchy pumpkin seeds - this isn't just a meal, it's an experience that will make your palate dance with joy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, cubed
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 can chickpeas, drained and rinsed
- 4 cups mixed greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 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 and ensure easy cleanup.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even roasting. Place the cubed sweet potatoes in a large mixing bowl.
- In a small bowl, whisk together harissa paste and olive oil until well combined. Pour the harissa mixture over the sweet potato cubes and toss thoroughly to coat each piece evenly.
- Spread the harissa-coated sweet potato cubes onto the prepared baking sheet in a single layer. Sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until edges are crispy and potatoes are tender.
- While sweet potatoes are roasting, drain and rinse the chickpeas. Pat them dry with a clean kitchen towel to remove excess moisture.
- In a large salad bowl, spread the mixed greens as the base. Once sweet potatoes are done, let them cool for 5 minutes.
- Arrange the roasted sweet potatoes and chickpeas over the greens. Sprinkle crumbled feta cheese and pumpkin seeds on top.
- Optional: Prepare a quick dressing by whisking olive oil, lemon juice, and a small amount of additional harissa paste for extra flavor.
- Serve immediately while sweet potatoes are still warm. Drizzle with dressing if desired, and season with additional salt and pepper to taste.
Tips
- Cube Consistency is Key: Cut your sweet potatoes into uniform 1-inch pieces to ensure even roasting and maximum crispiness.
- Harissa Hack: If you want to control the heat, start with less harissa paste and add more gradually. Different brands can vary in spice intensity.
- Moisture Management: Pat your chickpeas completely dry before roasting to help them get crispy and prevent sogginess.
- Temperature Timing: Let roasted sweet potatoes cool for 5 minutes before adding to the salad to prevent wilting the greens.
- Dressing Dynamite: For an extra flavor punch, experiment with your dressing by adding a touch of honey or tahini to the olive oil and harissa mix.
- Make-Ahead Magic: Roast sweet potatoes and chickpeas in advance and store separately to quickly assemble the salad when you're ready to eat.
Nutrition Facts
Calories: 388kcal
Carbohydrates: 51g
Protein: 13g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 10mg
