Sweet Potato Salad with Hummus and Rocket – Have you vowed to change your eating habits? You have found the right dish. I love how the sweet potato blends perfectly with the homemade hummus and the slightly bitter taste of the rocket provides a nutty, fresh finish. friends i’m in love
How about sweet potatoes?
Lately I’ve been trying to try balanced meals like these Mediterranean Baked Sweet Potatoes. The concept is simple: baked sweet potatoes that I slice to reduce cooking time. Spiced roasted chickpeas (optional), lime agave vinaigrette, and arugula for garnish. The result is a 30-minute on-the-table lunch or dinner that’s vegan, savory, sweet and seriously healthy.
Boil or bake sweet potatoes?
What is the difference? When cooked , the flavor of the sweet potatoes keeps being more subtle, which is sometimes desirable. Boiling envelops the sweet potato in hot water all around and therefore brings the heat faster, this has the advantage that you can cook your sweet potato until tender much faster, say 10 minutes.
Baking , on the other hand, has the benefit of giving the sweet potato a deliciously deep, sweet caramel flavor. The downside (not really) is that it takes longer to bake, but only if you’re in a hurry. However, if you want and are well prepared, it’s definitely worth a little more time. This is probably my favorite method as I love oven baked vegetables.
Why Sweet Potatoes?
Did you know that they are particularly rich in vitamin A? In fact, just one sweet potato is said to contain at least 400% of the recommended daily allowance! They are also high in C and B vitamins, manganese, potassium, copper, phosphorus and antioxidants to name a few. Did you know that one of the tastiest vegetables could be such a nutritional powerhouse?
Hummus is a fabulous and versatile product. So you can add hummus to salads, spread on wraps and sandwiches, enjoy on hot baked potatoes, use as a dip for vegetables, fries or potato wedges.
Traditionally, hummus used to be made with chickpeas, sesame paste, lemon, oil, garlic and a pinch of salt. All the ingredients were then manually crushed in a mortar and mixed together. Fortunately, these days we can use modern food processors or blenders. We love hummus as it is naturally vegan. It is often a staple for anyone looking for a healthy diet. Hummus is packed with healthy protein from chickpeas and tahini. Has essential fats from sesame, antioxidants, and health-promoting ingredients like lemon and garlic.
I use fairly simple ingredients for this hummus. The difference is that this time I don’t add any oil, except for an optional drizzle of sesame oil. The creaminess that isn’t really needed is achieved by adding some water, which makes this hummus lighter than usual!
Storage / Freezing
Hummus will keep in a tightly sealed jar in the fridge for about 5 days. Use glass, for a world with less plastic. Aside from that, glass just feels so much better than plastic and doesn’t contain any chemicals that could potentially affect the food…
You can also freeze hummus well so you can make larger batches in advance or make leftovers for about two months. Freeze smaller batches so you can grab exactly the amount you need.
more recipes with salad and baked vegetables:
- Mediterranean chickpea salad
- stuffed pumpkin with vegan vegetable quinoa
- Spicy beetroot curry
- Basil squash over coconut quinoa
- TexMex filled Rondini
- quick zucchini carrot fritters
Sweet potato salad with hummus and rocket
For the baked sweet potatoes:
- 900 G sweet potatoes
- 2 tbsp. Sesame oil*
- kosher salt*
- 240 G Chickpeas* drained weight of a can
- ½ chili pepper (red) other half for the dressing
- ½ clove of garlic other half for the dressing
- 2 tbsp. tahini*
- ½ tsp cumin* cumin
- ½ tsp ground coriander*
Agave Chili Dressing:
- 2 limes organic
- 1-2 tbsp. agave syrup*
- ½ clove of garlic
- ½ chili pepper (red)
- 60 G rocket
- sesame black/white*
- pomegranate seeds
- small bunch of mint
- small Bunch of coriander
- 4 flatbread or tortillas
Bake Sweet Potatoes:
- Preheat the oven to 200°C.
- Wash the sweet potatoes (peel if you want) and cut into slices about 1/4 inch thick.
- Place sweet potatoes in a bowl and mix with salt, pepper and sesame oil.
- Spread out on a baking sheet lined with parchment paper and bake in the oven for about 20 minutes.
- Halve, deseed and finely chop the chili. Reserve half for the dressing.
- Peel and chop the garlic and set aside half for the dressing.
- Drain the chickpeas in a colander and rinse well.
- Now puree all the ingredients in a blender. You can influence the consistency and creaminess by adding a little water.
- Season the hummus with salt and pepper.
- Wash the limes in hot water, dry them and finely grate about a teaspoonful.
- Now squeeze the limes (about 50 ml).
- Mix together the lime zest, lime juice, agave syrup, reserved garlic and chili. Season with salt.
Finishing and dressing:
- Carefully mix the baked sweet potatoes with the dressing.
- Wash the rocket, spin dry and arrange on plates.
- Spread the hummus on the plates. (optionally drizzle some oil on top)
- Sprinkle with sesame seeds, pomegranate seeds, mint leaves and coriander.
- Serve with flatbread.