This Israeli Power Salad with Za’atar Roasted Sweet Potatoes is a bright and flavorful dish packed with crunchy, colorful veggies for a filling and super healthy one-bowl meal. Vegan and gluten-free.
For the za’atar roasted sweet potatoes:
- 1 large sweet potato, diced
- 1/2 tbsp extra virgin olive oil
- 1/2 tbsp za’atar
- Kosher salt and freshly ground black pepper
For the salad:
- Heaping 1/2 cup walnuts, chopped and toasted
- 1 bunch chard, de-stemmed and sliced into ribbons (about 3 cups)
- 1/2 cup sliced green onions
- 2 cups thinly sliced red cabbage (Brussels sprouts are also good!_
- 3 Persian or mini seedless cucumbers, diced (1 1/2 cups)
- 1/2 cup flat leaf parsley, chopped
- 1–15oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- 1/3 cup fresh lemon juice
- 1 tbsp za’atar, to taste
- 1/2 tsp sea salt, to taste
- Lots of freshly ground black pepper
- Preheat oven to 400F. Place sweet potatoes on a lined baking sheet. Drizzle with oil and sprinkle with za’atar and a good pinch of salt and pepper, tossing to combine.
- Roast for 30-35 minutes, or until fork tender.
- Place walnuts on a small baking sheet or piece of foil. Toast on the rack below sweet potatoes for 5-7 minutes, or until golden and fragrant. Remove and set aside while sweet potatoes continue to cook.
- Meanwhile, chop all your veggies. Add chard, green onions, cabbage, cucumbers, parsley, walnuts, and chickpeas to a large mixing bowl, stirring to combine. Add tahini, lemon juice, za’atar, salt, and lots of pepper. Stir to combine and season to taste.
- Let sweet potatoes cool slightly before stirring into salad and serving. Leftovers keep well in an air-tight container in the fridge for a couple days. Great for packing lunches!