Bella's Moroccan-Spiced Sweet Potato Salad
A colorful and flavorful Moroccan-inspired salad featuring tender sweet potatoes seasoned with warm spices, brightened with citrus, and garnished with kalamata olives, fresh parsley, and toasted nuts. This vibrant dish combines sweet, savory, and tangy flavors for a delicious Mediterranean side dish.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •1 cup yellow onion
- •½ teaspoon sea salt
- •1 teaspoon grated fresh ginger
- •1 teaspoon ground cumin
- •½ teaspoon paprika
- •1 pound sweet potatoes
- •½ cup water
- •¼ cup orange juice
- •1 teaspoon orange zest
- •1 teaspoon lemon zest
- •2 tablespoons lemon juice
- •2 teaspoons maple syrup
- •12 whole kalamata olives
- •¼ cup fresh parsley
- •¼ cup almonds or pistachios
- •toasted and coarsely chopped
Cooking Instructions
- 1.
Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
21 min
- 2.
Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.
5 min
