Sweet Potato, Cinnamon and Walnut Salad – Vegan version
Roasted sweet potato salad with toasted walnuts, date syrup and cinnamon - a warming winter salad with a winning combination of sweet and nutty Vegan version: Date syrup (silan).
In a small bowl, whisk the lemon juice, date syrup, cumin and cinnamon until smooth.
Bowl
For the Roasted Vegetables
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Peel and cut the vegetables into 2 cm cubes.
KnifeCutting board
4
In a bowl, toss the vegetables with the olive oil, salt and black pepper.
Bowl
5
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
6
Roast the vegetables in a hot oven (200°C / 390°F) 25–30 minutes, until the cubes are tender and turning golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
7
Toast the walnuts in a dry skillet over medium heat 3–4 minutes, stirring, until they are fragrant. Let cool slightly and chop coarsely.
⚙ Dry-Pan ToastingStoveFrying panKnife
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
8
Let the sweet potato cool slightly and transfer to a large bowl.
Bowl
9
Pour in the dressing and toss well.
10
Add the parsley and toss.
11
Just before serving, add the nuts and toss.
💡The nuts go in only just before serving, so they stay crunchy.
420calories
6 gprotein
37 gcarbs
27 gfat
● protein 6%● carbs 36%● fat 58%
Per serving (209 g), of 4 servings
For the Salad Dressing · For the Roasted Vegetables · To assemble ·
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⚖ About the ingredients
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
