Moroccan sweet potato salad
This week, we offer you a salad inspired by the Middle East. Flavour rich, this sweet potato and Medjool date salad with a cilantro-lime dressing recipe will go wonderfully with your summer dinners.
Ingredients for the moroccan sweet potato salad
Serves 2 | Prep time : 25 minutes | Cook time : 25 minutes
- 3 medium sweet potatoes
- 2 medium carrots
- 2 branches fresh mint
- 2 branches flat parsley
- 1 cup cherry tomatoes
- ½ red onion
- 2 tbsp olive oil
- 1 cup cooked chickpeas
- 1 tsp ground cumin
- ¼ cup Prana almonds
- 4 Prana Medjool dates, pitted
- Salt and pepper to taste
Cilantro-Lime Dressing
- 1 lime, zest and juice
- 6 branches of cilantro
- ½ cup olive oil
- 1 tsp Dijon mustard
- PRANA unrefined Algarve sea salt, to taste
- PRANA organic fair trade whole black pepper, ground, to taste
- 1 pinch powdered chili
Preparation for the moroccan sweet potato salad
Preheat oven to 400°F and line a baking sheet with parchment paper.
Place sweet potatoes in a large saucepan and cover with cold water. Bring to boil and cook for 20 minutes over medium heat, or until they are tender. Drain and let cool.
Meanwhile, place the chickpeas on a baking sheet, coat with olive oil and cumin, salt and pepper. Place in preheated oven for 15 minutes
Peel and cut the carrots into small pieces. Chop the parsley and mint. Cut the cherry tomatoes in half, thinly slice the red onion and cut the dates into thin slices.
Once the potatoes have cooled, carefully remove the skin and cut into cubes.
Mix all ingredients of the salad together, add salt and pepper generously.
Cilantro-lime dressing
Mix all ingredients together in a high-speed blender until smooth.
Adjust seasoning to taste.
Drizzle salad before serving.
A Prana recipe
