With every new season I look forward to the foods and produce that characterize a certain time of the year. And while you can pretty much find most vegetables all year long, I still buy seasonal-they taste better, they are cheaper and honestly it’s something I look forward to. So now it’s sweet potato time, and although it is not native to the Mediterranean, it is now cultivated in certain areas of Greece and we can get them locally.
I have been trying to make sweet potatoes a regular guest at our home. Most popular recipes are sweet, and while I do enjoy a sweet potato casserole with a bit of maple syrup added to it during Thanksgiving, I’m looking to add more savory sweet potato dishes. I’ve roasted them in olive oil, cut them into fries, and used them as a bruschetta topping. Since we eat a lot of salads, I wanted to incorporate them there. I feel the texture once they are roasted would pair well with something somewhat hard like beans rather than leafy greens.
In this recipe I cut them in cubes of about the same size as the chickpeas so you get all the ingredients in one mouthful. Along with the olive oil and lemon dressing and a few toasted pine nuts this was delicious and filling. All the flavors and textures melded perfectly.
Apart from cutting the sweet potatoes this recipe took almost no time or effort and nutritionally this salad has it all: antioxidants, beta-carotene, fiber, protein and good fats and it is vegan-it is a complete meal and travels well, making a great work-lunch.
If you are looking for an easy sweet potato recipe that isn’t really sweet, this one’s for you!
Photo by Elena Paravantes © All Rights Reserved