28 Feb Roasted Sweet Potato & Chicken Tabouli Salad
Sweet potatoes are an exceptionally versatile vegetable, which can be used in so many different recipes across a day. They are a vegetable that is only seasonally available in Autumn. Eating seasonally allows us to have more variety across the year, as each fruit and vegetable will have a slightly different nutritional profile. For example, 150g of sweet potato will provide 100% of the daily Vitamin A and C daily recommendation! Vitamin A is important for eye and skin health, while Vitamin C helps keep our immune system healthy and can help us absorb iron.
This sweet potato recipe is one that can be enjoyed with a roast on a cooler evening, but also at a BBQ on one of our last remaining warm weekends. Enjoy!
Roasted Sweet Potato & Chicken Tabouli Salad
Ingredients:
- 800g sweet potato
- 4 tablespoons extra virgin olive oil
- 1 tsp sweet paprika
- 1 cup course bourghul, rinsed
- 3 ripe tomatoes, halved
- 1 cup chopped mint leaves
- 4 green shallots, finely chopped
- 1 lemon, juiced
- ½ small garlic clove, finely grated
- 2 cups cooked shredded chicken
Method
- Preheat oven to 200°C fan forced
- Cut sweet potato into 2cm cubes and arrange in a greased roasting pan
- Drizzle with 2 tablespoons of oil
- Sprinkle with paprika and season with salt and pepper
- Roast for 15 – 20 minutes, stirring once, until golden and tender. Set aside to cool
- Meanwhile, place the burghul in a large bowl
- Squeeze the tomato halves over the burghul to release the seeds and juice. Stir then cover and stand for 15 minutes
- Finely dice the tomato flesh, add to the burghul with the parsley, mint, green shallots, lemon juice, garlic and remaining 2 tablespoons of oil. Stir gently to combine
- Stir the sweet potato and chicken into the salad and serve!
References:
http://australiansweetpotatoes.com.au/recipe/roasted-sweet-potato-chicken-tabouli-salad/
For more tailored advice, dietitian Alex consults in Glen Iris, Malvern East, Ashburton and surrounds.