Roasted Sweet Potato, Couscous, and Feta Salad

Name: Roasted Sweet Potato, Couscous, and Feta Salad
Ingredients: 2 medium sweet potatoes, peeled and chopped into cubes; 1 tbsp olive oil; Salt and pepper, to taste; 1 cup couscous; 1 1/4 cups vegetable broth or water; 150g feta cheese, crumbled (or vegan feta); 1/4 cup toasted pumpkin seeds (or any nuts/seeds); 1 cup baby spinach or arugula; 1/4 red onion, thinly sliced; Fresh herbs like parsley or cilantro for garnish; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp honey or maple syrup; 1 tsp Dijon mustard; Salt and pepper, to taste

10 steps

Updated at: Fri, 30 Aug 2024 22:04:44 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories515.7 kcal (26%)

Total Fat23.6 g (34%)

Carbs62.5 g (24%)

Sugars9.9 g (11%)

Protein13.6 g (27%)

Sodium920.8 mg (46%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2sweet potatoes

medium, peeled and chopped into cubes

1 Tbspolive oil

1 cupcouscous

1 ¼ cupsvegetable broth

or water

150gfeta cheese

crumbled, or vegan feta

¼ cuppumpkin seeds

toasted, or any nuts/seeds

1 cupbaby spinach

or arugula

0.25red onion

thinly sliced

Fresh herbs

like parsley or cilantro, for garnish

3 Tbspolive oil

2 Tbspbalsamic vinegar

1 Tbsphoney

or maple syrup

1 tspdijon mustard

Instructions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Step 3

Roast for 25-30 minutes, tossing halfway through, until they are tender and slightly caramelized.

Step 4

Bring the vegetable broth (or water) to a boil in a saucepan. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes.

Step 5

Fluff the couscous with a fork and set aside to cool slightly.

Step 6

In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning to taste.

Step 7

In a large bowl, combine the roasted sweet potatoes, cooked couscous, baby spinach (or arugula), red onion slices, and crumbled feta.

Step 8

Drizzle with the balsamic vinaigrette and toss gently to combine.

Step 9

Top with toasted pumpkin seeds and fresh herbs for added flavor and crunch.

Step 10

Serve warm or at room temperature. This salad pairs wonderfully with grilled balsamic beef but is also filling and delicious as a stand-alone vegetarian meal.