Roasted Sweet Potato Recipe with Freekeh Grain Salad

Roasted sweet potato and freekeh salad with harissa-yogurt dressing

  • serves 3
  • Easy

Check out this simple low calorie sweet potato recipe. This veggie dish with freekeh salad is easy to prepare and can be made for a filling midweek meal



  • sweet potatoes 2 medium (about 450g), cut into 3cm cubes
  • coriander seeds 2 tsp
  • cumin seeds 2 tsp
  • vegetable oil 1 tbsp
  • ready-to-eat freekeh 250g pouch
  • rocket a handful
  • coriander ½ a small bunch, torn


  • 0% fat greek yogurt 3 tbsp
  • rose harissa 1 tbsp
  • lemon 1, juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato with the spices and oil, and put on a baking tray. Roast for 30-35 minutes or until the sweet potato is really tender and charred at the edges.

  • Step 2

    Heat the freekeh following pack instructions and tip into a bowl with the sweet potato. Whisk the dressing ingredients with 1-2 tbsp of cold water, to a drizzle-able consistency.

  • Step 3

    Add the rocket, coriander and 2/3 of the dressing to the freekeh and sweet potato, and gently mix. Serve and drizzle with the remaining dressing.

Nutritional Information

  • Kcals 430
  • Fat 9.7g
  • Saturates 1.3g
  • Carbs 66.8g
  • Sugars 23.4g
  • Fibre 13.6g
  • Protein 12g
  • Salt 0.5g