Description
A colorful blend of roasted sweet potatoes and a fresh parsley salad, packed with nutrients and vibrant flavors.
Ingredients
Scale
- 1 medium sweet potato, halved
- 1/4 tsp avocado oil
- 1 cup finely chopped parsley
- 1/3 cup chopped red bell pepper or cherry tomatoes
- 3 Tbsp diced red onion
- 1 ½ Tbsp lemon juice
- Sea salt to taste
- Black pepper to taste
- 1/2 batch 4-Ingredient Dill Garlic Sauce
- 2 cups chopped romaine
- 2 Tbsp hummus
- 1 Tbsp sauerkraut
- 1 Tbsp tahini
- 2–3 tsp za’atar
- Lemon wedges (optional)
- 1 Tbsp dulse (optional)
- Chili garlic sauce (optional)
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Rub halved sweet potato with avocado oil and bake for ~25 minutes until tender.
- In a bowl, combine parsley, red bell pepper, red onion, lemon juice, salt, and pepper to prepare the parsley salad. Toss to mix.
- For the dill garlic sauce, mix hummus, lemon juice, dill, and minced garlic in a bowl. Adjust flavor as necessary and thin with water if needed.
- In a large bowl, layer chopped romaine, parsley salad, roasted sweet potato, hummus, sauerkraut, tahini, and za’atar. Top with lemon wedges, dulse, and chili garlic sauce if desired. Drizzle with dill garlic sauce before serving.
Notes
For best results, cut sweet potatoes evenly and use fresh ingredients. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg