Curried Sweet Potato And Freekeh Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the sweet potatoes into bite-sized cubes.
• STEP 3.Toss the sweet potatoes with olive oil, curry powder, salt, and pepper.
• STEP 4.Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the sweet potatoes are roasting, cook the freekeh according to the package instructions.
• STEP 6.In a large bowl, whisk together the lemon juice, olive oil, curry powder, honey, salt, and pepper to make the dressing.
• STEP 7.Add the cooked freekeh, roasted sweet potatoes, chopped parsley, chopped mint, and sliced almonds to the bowl with the dressing.
• STEP 8.Toss everything together until well combined.
• STEP 9.Serve the salad warm or at room temperature.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to dice the sweet potatoes into evenly sized cubes to ensure even cooking.
• Feel free to adjust the amount of curry powder and honey in the dressing to suit your taste preferences.
• You can add other vegetables like roasted bell peppers or cherry tomatoes to the salad for extra flavor and color.
• To make this salad vegan, you can substitute maple syrup or agave nectar for the honey in the dressing.
• If you don't have freekeh, you can use quinoa or bulgur as a substitute.

Storage and Serving

• This salad can be served as a side dish with grilled chicken or fish.
• You can also enjoy it as a light lunch by adding some grilled tofu or chickpeas for extra protein.
• To serve the salad as a main course, you can add some baby spinach or arugula for a fresh and vibrant touch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good toss before serving.