Olive Magazine
Roasted Sweet Potato Recipe with Freekeh Grain Salad

Roasted sweet potato and freekeh salad with harissa-yogurt dressing

Published: January 9, 2018 at 12:14 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal430
fat9.7g
saturates1.3g
carbs66.8g
sugars23.4g
fibre13.6g
protein12g
salt0.5g
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Ingredients

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

HARISSA YOGURT DRESSING

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

Method

  • 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.

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