Print
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 healthy one-bowl meal. Vegan and gluten-free.

Israeli Power Salad with Za’atar Roasted Sweet Potatoes

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4

Description

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.


Ingredients

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

Instructions

  1. 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.
  2. Roast for 30-35 minutes, or until fork tender.
  3. 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.
  4. 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.
  5. 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!