Best 3 Bellas Moroccan Spiced Sweet Potato Salad Recipes

For those interested in trying a flavorful and nutritious dish, "Bellas Moroccan Spiced Sweet Potato Salad" is a fantastic choice. This salad effortlessly combines the sweetness of roasted sweet potatoes with a burst of Moroccan spices. Whether you're looking for a vibrant side dish to complement your main course or a light and healthy lunch option, Bellas Moroccan Spiced Sweet Potato Salad fits the bill perfectly. This tantalizing dish combines aromatic spices like cumin, coriander, and paprika with the natural sweetness of roasted sweet potatoes. Topped with fresh herbs and a tangy dressing, this salad promises an explosion of flavors that will delight your palate.

Here are our top 3 tried and tested recipes!

BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD

Bella's Moroccan-Spiced Sweet Potato Salad image

Provided by Rebecca Katz

Categories Salad Side Sauté Vegetarian Dinner Spice Root Vegetable Sweet Potato/Yam Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons Grade B maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped

Steps:

Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN

Sweet Potato Salad (Slada Batata Hilwa) -Moroccan image

A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)

Provided by Leahs Kitchen

Categories Low Protein

Time 25m

Yield 2-3 cups, 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium white onion, diced
5 tablespoons olive oil
1 lb sweet potato, cubed
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt
6 -8 green olives
1/2 preserved lemon, rind of, chopped (optional)
half a lemon, juice of
2 tablespoons flat leaf parsley, chopped

Steps:

Saute onions in 2 tbsp of oil until golden.
Add the cubed sweet potato to the pan and just barely cover it with a little water.
Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
Let cool to room temperature.
Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!

SWEET POTATO SALAD (SLATIT BATATA HELWA)

Sweet Potato Salad (Slatit batata helwa) image

This Moroccan salad is both sweet and spicy. I like the olives and capers in it, but you could just as easily leave them out. I also wonder if it would be good with a handful of raisins, instead of the olives?

Provided by Sackville

Categories Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 large sweet potatoes, peeled and cut into cubes
3/4 teaspoon grated fresh ginger
1 teaspoon cinnamon
2 teaspoons harissa or 2 teaspoons chili peppers
1 lemon, juiced
2 teaspoons honey
salt
4 tablespoons coriander
100 -200 g black olives, to taste
1/4 cup capers (to taste)

Steps:

Boil the sweet potatoes in just enough water to cover.
Stir in the ginger, cinnamon, harissa, lemon, honey and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart.
The sauce should be thick, almost syrup-like.
If it isn't, lift out the potatoes and boil the sauce until it is thicker.
When the sauce is done, mix in the coriander, olives and capers.
Cool and serve as an appetizer.

Tips:

If you're short on time, you can use pre-cooked sweet potatoes. Just be sure to let them cool completely before assembling the salad.
For a more flavorful salad, roast the sweet potatoes with some olive oil, salt, and pepper before assembling the salad.
If you don't have any fresh mint on hand, you can use dried mint instead. Just be sure to use half the amount, as dried mint is more concentrated.
This salad is a great way to use up leftover sweet potatoes. It's also a healthy and refreshing side dish that's perfect for potlucks and picnics.

Conclusion:

This Moroccan-spiced sweet potato salad is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to get your daily dose of fruits and vegetables, and it's also a good source of fiber and vitamins. So next time you're looking for a healthy and refreshing side dish, give this salad a try.