|Nutritional Guidelines (per serving)|
|Servings: 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 94g||34%|
|Dietary Fiber 25g||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a hearty vegetarian and vegan curried sweet potato and freekeh salad recipe with Moroccan influences. Freekeh combines with roasted sweet potatoes, plenty of curry powder, dried cranberries and apricots and sliced almonds for a filling blend of tastes and textures. Plus, isn't it beautiful?
Recipe and photo courtesy of Freekeh foods
- 8 ounces freekeh (1 package, or 1 cup, uncooked)
- 2 1/2 cups water (or vegetable broth)
- 1 sweet potato (or yam, scrubbed, diced and roasted)
- 1 to 2 teaspoons olive oil (for drizzling on sweet potatoes)
- 1 large bell pepper (red, diced)
- 1/2 onion (purple, diced)
- 4 cloves garlic (diced)
- 2 tablespoons olive oil (or grapeseed oil)
- 3 to 5 tablespoons curry powder (mild)
- 1/2 cup dried cranberries (or raisins)
- 1 cup apricots (chopped)
- 1 cup peas (frozen and thawed)
- 1 cup almonds (sliced, or pepita seeds)
- Salt and black pepper to taste
Pour 2 1/2 cups of water or vegetable broth and the freekeh into a saucepan and bring to a boil for 1 minute. Reduce heat to low then cover and simmer for about 25 minutes until the freekeh is tender. Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.
Pre-heat the oven to 375 F.
Scrub the sweet potatoes and cut into 1-inch cubes (you can choose to remove the skins or not - it's a personal preference either way). Place the cubed sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in the oven for about 25 minutes or until tender. Remove sweet potatoes from oven and set aside. Sweet potatoes can also be microwaved if you're short on time, but you won't get the same lovely depth of flavor that comes with oven roasting in olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat and toss in red peppers, onions, and garlic. Cook for 3 to 5 minutes then add curry powder, salt, and pepper. Cook further until the onions are translucent. Set aside to cool.
Combine freekeh in a bowl with vegetable mixture, add dried fruits, nuts, peas, and sweet potatoes. Season to taste and serve.
- Try adding slightly steamed diced broccoli, sautéed cauliflower, chickpeas or lentils to this recipe to fill it out a bit. Simply rinse and drain, then toss on in!