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Harissa-Roasted Sweet Potato Power Salad

Harissa-Roasted Sweet Potato Power Salad to Energize You

A vibrant Harissa-Roasted Sweet Potato Power Salad, perfect for busy weekdays, packed with nutrients and customizable for any taste.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes Can be peeled or kept with skin.
  • 2 tablespoons Extra-Virgin Olive Oil Substitute with avocado oil for a different flavor.
  • 1 teaspoon Kosher Salt Use sea salt if kosher is unavailable.
  • 2 tablespoons Mild Harissa Optional: replace with another chili paste for different heat levels.
  • 4 cups Kale Substitute with spinach or Swiss chard for a milder flavor.
  • 1 cup Quinoa Use any other grain like farro or brown rice if desired.
  • 1 medium Avocado Omit if allergic, or replace with sunflower seeds for crunch.
  • 1/3 cup Toasted Pumpkin Seeds Use sunflower seeds or nuts as an alternative.
  • 1/4 cup Parsley Use cilantro or green onions if you prefer a different herb.
For the Dressing
  • 1/4 cup Tahini Cashew butter can be used for a different taste.
  • 2 tablespoons Fresh Lemon Juice Replace with apple cider vinegar for an alternative acid.
  • 2 tablespoons Hemp Seeds Omit or substitute with chia seeds if needed.
  • 1 clove Garlic Minced shallots can be a milder substitute.

Equipment

  • Oven
  • mixing bowl
  • Blender
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Peel and slice sweet potatoes into even rounds, about ½ inch thick. Toss sweet potato slices with extra-virgin olive oil and kosher salt. Spread in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway through. Add mild harissa and roast for an additional 5 minutes.
  2. While the sweet potatoes roast, combine parsley, extra-virgin olive oil, tahini, fresh lemon juice, minced garlic, hemp seeds, and salt and pepper in a blender. Blend until smooth and creamy, adding water if needed for consistency.
  3. In a large mixing bowl, drizzle kale with olive oil and kosher salt. Massage the kale for 2-3 minutes until softened.
  4. In the bowl with the massaged kale, add roasted sweet potatoes and cooked quinoa. Drizzle half of the tahini dressing over the salad. Toss to combine.
  5. Top the salad with sliced avocado and toasted pumpkin seeds. Drizzle with the remaining tahini dressing and serve immediately.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 19200IUVitamin C: 45mgCalcium: 100mgIron: 3.5mg

Notes

Store the dressed salad without avocado in an airtight container for up to 3 days. Add avocado and dressing just before serving for best texture and flavor.

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