- Root vegetables
- Sweet potato
These beauties are super easy to make and even more delicious to eat. Either way, enjoy!
4 people made this
- 4 medium sweet potatoes, trim off ends if necessary
- 50g feta, crumbled
- 2 tablespoons fresh pomegranate seeds
- 2 tablespoons soured cream
- 1 tablespoon chives, finely diced
- 1 tablespoon butter
- 2 pinches of paprika
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- salt and pepper
- olive oil
MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min
- Preheat oven to 200 C / Gas 6.
- Lightly coat sweet potatoes with olive oil and salt. Bake in preheated oven for 45 to 60 minutes, until crispy on the outside and soft in the middle.
- Horizontally slice your spuds and gently scoop out the contents and place in a bowl, leaving a thin layer attached to the skin to keep the shape.
- Add butter, nutmeg, cinnamon, salt and pepper to the sweet potato mash in the bowl. Mix and season to taste. Scoop the mixture back in to the potato skins and pop back in the oven for another 10 minutes or so, until they just start to crisp on top.
- Drizzle soured cream on top and scatter over pomegranate seeds, chives and feta. Serve immediately.
See it on my blog
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Pomegranate Sweet Potato Feta Salad
As colorful as it is tasty, this Pomegranate Sweet Potato Feta Salad is full of flavor. With roasted sweet potato and crunchy pomegranate seeds, this is one salad you do not want to miss!
I love a delicious and unique dish. This recipe checks both of those boxes. This salad is sure to be something you have never tasted before and is going to quickly become a favorite. Gluten-free, paleo, and vegetarian, this Pomegranate Sweet Potato Feta Salad is a flavor explosion!
The warm sweet potato and juicy pomegranate, the crunchy onion and salty feta &ndash these ingredients come together with honey, parsley, lemon juice, and olive oil to create a perfect dish. If you are after something that is one of a kind, this recipe is perfect for you!
This Pomegranate Sweet Potato Feta Salad recipe is great for the holiday table.The bright, gorgeous colors and tasty textures come together to create a salad that is festive and decadent. Just look at the bright green, the mouthwatering red, and vibrant orange &ndash together this rainbow of colors makes a feast for the eyes! But this dish doesn&rsquot just look good, it tastes amazing, too. It is a must-make dish for any celebration.
To create this tasty and inventive dish, start by preheating the oven and lining a baking sheet with parchment paper. Peel the sweet potatoes before cutting them into half inch pieces. Toss the sweet potatoes with a tablespoon of olive oil so they are coated with oil, then layer the pieces on a baking sheet in a single layer. Roast your sweet potatoes until tender, this will take about thirty minutes. While your sweet potatoes are baking, cut the pomegranate in wedges and remove the seeds from inside the fruit. Place the seeds in a bowl. Next, whisk together two tablespoons of olive oil, lemon juice, and honey to create a dressing. Put all of your ingredients and the dressing you have created in a salad bowl, tossing to combine. Add in some salt if you&rsquod like and this Pomegranate Sweet Potato Feta Salad recipe is ready to eat!
This dish is great for so many occasions and can even be made several days ahead of time until you are ready to serve it. This makes for perfect stress-free entertaining! With this Pomegranate Sweet Potato Feta Salad recipe, your holiday entertaining will go over without a hitch. It is easy to make, tastes delicious, and can even be made days in advance! You can&rsquot beat that when it comes to holiday cooking!
- 2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
- 2 cups baby salad greens (baby kale, spinach, arugula, etc.)
- 1/3 cup pomegranate seeds
- 1/3 cup crumbled feta
- 1/4 cup toasted pistachios, toasted & chopped
- handful of chopped cilantro
- 2-3 chopped scallions, white and green parts
- 2 tablespoons olive oil
- 1/2 clove minced garlic
- 2 teaspoons honey
- 1 teaspoon sherry vinegar or white wine vinegar
- salt & pepper, to taste
Roast the sweet potatoes:
Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown.
Make the dressing:
Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside.
Sweet potato bites with avocado mash, feta + pomegranate seeds!
I love the combination of these fall flavors as well as the sweet + savory mix in each bite!
This recipe is seriously the perfect way to use up some of those leftovers while also creating a fun, fresh dish that you more than likely didn’t have Thanksgiving Day!
You could also make these sweet potato bites for a healthy holiday party appetizer, a festive snack or turn crostinis into toast for a meal-sized portion!
This sweet potato recipe is incredibly simple for a lot of reasons, but the main reason is because of the avocado mash from Good Foods that I use. Their avocado mash saves me SO much time and I love how fresh it stays. Avocados tend to go bad before I get to finishing them, but this avocado mash stays perfect in the refrigerator.
I also love the short, simple ingredient list.
AKA: avocado, lemon juice, salt + pepper.
Not only is the avocado mash great for this recipe, but it’s perfect for on-the-go lunches and portion control. Anyone else have awful portion control when it comes to avocado?
For this recipe you will need:
1 Sweet Potato
2 Packets Avocado Mash
2 Tbsp Feta
2 Tbsp Pomegranate Seeds
Sweet potatoes with pomegranate and feta recipe - Recipes
Sweet Potato Quinoa Cakes with Pomegranate Guacamole! A flavorful side dish for the holidays. Savory potato cakes with guacamole, feta and pomegranate.
Hi friends! Letting you know that this post is sponsored by Wholly Guacamole. Guac that’s ready when you are? Best thing ever.
Have you ever seen a more festive side dish? All my favorite flavors in one simple snack or appetizer. Crispy sweet potato cakes, perfect guacamole, juicy pomegranate arils and creamy, creamy feta. It’s a texture of holidays right on your plate.
Like most things around here, these fritters are easier to whip up then they look. Cook the taters and the quinoa, throw everything in a bowl with some herbs and binders and ta-da. Sweet potato cakes are ready for the topping. Even being lightly fried, they are still packing a nutrient-punch. Rich in protein, healthy fats, antioxidants and fiber. Beautiful, healthy and easy the holiday-entertaining trifecta.
And yes, for this one, we do use and love the classic Wholly Guacamole. The chunks of real avocado, the creamy texture and homemade, lightly spiced taste… it’s just the best of the best. I know you could make your own guacamole for this dish, but why? There are a million things on the to-do list, don’t let homemade guac be one of them.
Wholly Guacamole is also gluten-free, vegan and free of fillers or artificial flavors. 🏆 But really, the taste is all that matters. You guys know how I feel about my guacamole, it’s one of my 5 food groups and I can’t imagine going a day without a scoop or two of my favorite green fruit. Wholly Guacamole has completely changed my mind about what packaged guacamole can be. It’s everything I want in a guacamole, with none of the work or waiting for avocados to be just ripe. Open, scoop, top and go.
Unofficially, pomegranate seeds are meant for the holiday season. Green avocado + ruby red pomegranates it works on so many levels. My mom likes to stir feta and pomegranate seeds into her guac this time of year and I thought it would be the perfect color and taste combo for these crispy potato cakes. Once again, mom was right.
The best thing about these cakes is that you can make them any size you need. Mini for a passed appetizer version or larger for a side dish. And, um, a fried egg on top also makes for the perfect brunch. Trust me on this.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
DISCLAIMER: Please know that I most of these recipes are not original nor the lengthy traditional type. Our prophet (saw) liked simple foods and so I advocate making things easy and spending as little time as possible in the kitchen while acquiring the absolute best ingredients and giving our bodies the best nutrition possible.
I always encourage my clients to get creative and use their own culinary skills to make all recipe suggestions to their liking. These recipes are intended for people who are just starting to eat healthy and serve as a base idea, meaning, they can always be dressed up and improved. So have fun!
I'm a convert of 15 years and deeply in love with my faith. By training, I am holistic nutritionist, NLP Practitioner and a certified transformational nutrition coach. In short, The Spiritual Nutritionist ) While undergoing my own transformation over the last 12 years, I have studied nutrition with an emphasis on energy management, root causes of obesity, chronic illness reversal, Islamic spirituality and nutrition anthropology. I am here to release you from the shackles of dieting and help you see food and nutrition from a totally different perspective. In sha Allah.
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Cooking with sweet potatoes:
Sweet potatoes are very nutritious, all year vegetables. They are a great source of protein, also rich in vitamins, minerals and dietary fiber. I enjoy making sweet potato fries as a healthy side for sandwiches or burgers, and I also have a great recipe for a flavorful sweet potato soup.
The combination of oven roasted sweet potatoes, salty feta and crunchy toasted pumpkin seeds created a light, perfect for summer elegant dish. It can be served as a meal or a side dish. Again it might look awkward to you, but feta cheese goes perfect with these sweet caramelized rich in flavor potatoes. You only need to season this salad with some salt, black pepper and fresh chopped parsley.
Roasted Sweet Potato Salad with Bacon
Roasted Sweet Potato Salad puts this classic potluck dish in a whole new light. You have those caramelized potatoes complemented by pineapples, cranberries, and pomegranate seeds. The smoky bacon and salty feta perfectly balance out the flavors.
Also, the pecans add a nice crunchy texture to it. Finally, the creamy and tangy dressing makes everything come together smooth and delicious!
Trust me, it&rsquos impossible not to rave about this beautiful salad. You can serve it with many dishes, but it&rsquos also good on its own. This is our favorite side dish during the Thanksgiving and Christmas holidays.
You can also easily modify it by adding or swapping other ingredients. Make a big batch if you&rsquore serving it to a crowd because it&rsquos always the first thing to run out!
Roasted Vegetable Fattoush Salad
Crunchy zatar seasoned pita chips, sweet caramelized onions, roasted tomatoes, and crisp, lemon laced vegetables our Roasted Vegetable Fattoush Salad is a perfect light dinner that hints towards the warmer months ahead.
Tabbouleh with sweet potatoes is a wintery spin on the classic
…or something like it. Nonetheless, it’s a delicious creation that’s light and filling all at the same time, as I like grain salads to be. And the fresh herbs and lemon keep it tasting sunny and bright, so that we can, just for a moment, forget about the turn of seasons that is just around the corner. Though, if you have fully embraced fall, and are looking to take advantage of fresh fall produce you can also easily modify this salad recipe: in place of sweet potatoes you could use Hokkaido or butternut squash. And I also willing to bet that sweet and earthy golden beets would also taste great!
Yep, this is my new favorite way to do Mediterranean. A simple and quick-lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy, seriously delicious. Yes, I’m in love.
I hope you LOVE this salad too! It’s:
Packed with healthy goodness
& Easy to make!