Sweet Potato Taboulé Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A twist on classic taboulé with roasted sweet potato chunks, quinoa replacing bulgur, and tangy goat cheese instead of feta. Raisins swapped for dried cranberries for a sharper bite. Fresh dill and coriander step in for mint and parsley. Toasted sunflower seeds add nutty crunch. Vibrant flavors and textures layered, balanced with a lemon-tahini dressing. Quick roasting caramelizes sweet potatoes for depth. Quinoa makes it gluten-free and nutty. Fluffy, moist grains, aromatic herbs, creamy cheese, and bursts of tartness mingle. Versatile side or main. Improves if rested before serving.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
4 servings
#Mediterranean
#quinoa
#sweet potato
#goat cheese
#gluten-free
#vegetarian
#salad
#quick meals
Sweet potato taboulé but different. No classic bulgur here; quinoa stands in—a safer gluten-free pick. Roasting chunks of sweet potato until edges caramelize gives texture and deep flavor, far from mushy mush. Goat cheese swaps feta, softer, more tang, blends in with fresh dill and coriander instead of parsley and mint for a fragrant twist. I steered away from usual raisins—too sweet—dried cranberries add sharpness that cuts the richness. Toasted sunflower seeds crackle in each bite. Lemon-tahini dressing binds it all, adds creamy acidity. Quick, vibrant, nourishing. Best if tasted after resting for a bit, flavors settle and pop more. One bowl, many textures, all earthy brightness with hint of citrus zing. Great side or light lunch. I always prep ahead and let it chill for better results.
Ingredients
- 1 medium sweet potato, peeled and diced, about 250 g
- 1 small red onion, finely chopped
- 60 ml olive oil, divided
- 170 g quinoa, rinsed
- 410 ml vegetable stock, hot
- 120 g crumbly goat cheese
- 40 g fresh dill, chopped
- 40 g fresh coriander, chopped
- 50 g toasted sunflower seeds
- 30 g dried cranberries
- 45 ml lemon juice, freshly squeezed
- 1 tbsp tahini (optional, for dressing)
- Salt and freshly ground black pepper to taste
About the ingredients
Sweet potatoes vary widely; pick firm, brightly colored tubers without blemishes. Roasting rather than steaming or boiling brings out sugars and complexity — don’t skip. Quinoa rinsed thoroughly to remove bitterness—key step to avoid off-putting flavor. Vegetable stock optional but adds body; water can do in pinch but flavor flattens somewhat. Goat cheese creamy, tangy, crumbles more softly than feta; if unavailable, use ricotta salata or firm fresh cheese. Fresh dill and coriander replace classic herbs to brighten dish with pungency and citrus notes. Dried cranberries choice over raisins for tart contrast. Sunflower seeds toasted in dry pan till golden, smell nutty, crunch enhances texture. Tahini optional but adds silkiness; skip if disliked. Olive oil divided so some cooks onion, some coats final salad for shine. Salt and pepper adjustments critical to balance acidity. Lemon juice freshly squeezed—bottled lacks freshness. Rest salad before serving to meld flavors well.
Method
- Preheat oven to 200°C (400°F). Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet. Roast until tender and caramelized, 20-25 minutes, tossing halfway. Edges should darken slightly, skin wrinkling. Aroma deep and sweet.
- Meanwhile, heat 1 tbsp olive oil in skillet over medium heat. Sweat chopped onion gently until translucent and soft but not brown, about 5 minutes. Smell sweetness emerging.
- Rinse quinoa under cold running water until water runs clear. Drain well. Transfer to pot with hot vegetable stock. Bring to gentle boil, reduce heat to low, cover, simmer 12-15 minutes until liquid absorbed. Grain should be fluffy but moist; test texture, no toughness or dryness.
- Fluff quinoa grains with fork, let cool slightly. Mix in roasted sweet potato and softened onion while warm to help flavors meld.
- In large bowl, combine quinoa mixture with goat cheese, dill, coriander, sunflower seeds, and cranberries. Crumble goat cheese by hand for rustic texture. Stir gently to distribute evenly without smashing cheese.
- Whisk lemon juice with tahini and remaining olive oil for dressing. Add salt and pepper. Pour over salad. Fold carefully so everything gets glossy with dressing. Taste for seasoning; adjust lemon for brightness or tahini for richness.
- Cover and let rest at room temperature 10 minutes or chill if preferred. Resting lets flavors marry. Serve with extra lemon wedges or grilled chicken.
- Store leftovers covered in fridge up to 2 days. Re-toss before serving if grains settle.
Cooking tips
Start roasting sweet potatoes immediately—aroma signals caramelization is happening, edges blister slightly. Sweating onions low and slow softens bitterness without browning, preserves sweetness. Quinoa cooking is straightforward but watch liquid absorption; never stir during cooking or grains get mushy. Once cooked, fluffing with fork separates grains, keeps lightness—it’s cornerstone of good taboulé texture. Mixing warm quinoa with sweet potato and onions helps meld flavors early. Add herbs and cheese gently to keep texture distinct, don’t overmix or cheese clumps. Lemon-tahini dressing emulsifies with olive oil for bright, creamy finish—whisk briskly. Taste is ultimate guide—adjust lemon and seasoning last. Resting lets not just cool but marry flavors. Overnight chill tones sharper acids and softens bite. If salad looks dry next day, splash water or more lemon oil mix and toss. Avoid draining quinoa too much after cooking; a bit of moisture keeps salad juicy. Serve chilled or room temperature, as you like. Versatile with grilled meat or as hearty salad alone.
Chef's notes
- 💡 Roast sweet potatoes till edges blister, skin wrinkles slightly, smell deep caramel—signal roasting done. Don’t rush tossing halfway, keep even color. Avoid steaming or boiling, misses sugar development. Choose firm tubers with bright color for texture contrast. If uneven size, smaller pieces can burn; watch carefully.
- 💡 Sweat onions on low heat, slow draw out sweetness without browning. Soft translucent, no crust yet. Smell changes gradually, faint sweet scent builds. High heat burns bitterness, ruins softness. Use skillet, medium sized, keep tossing gently while sweating. Patience matters here.
- 💡 Quinoa rinses are non-negotiable: bitter coating washes off, pale streaming water means done. Use cold running water, swirl with hand or sieve under tap till clear. Cook covered, no stirring after water boils or grains break down, mushy risk. Test grain texture—fluffy but moist, never dry, never sticky.
- 💡 Mix warm quinoa with roasted sweet potato and onion, flavors marry better. Warm grains absorb moisture gently, herbs release aroma. Add goat cheese crumbled by hand to avoid uniform gooeyness. Gentle folding keeps cheese texture distinct, don’t break chunks apart. Sunflower seeds toasted dry pan till golden, smell nutty, crunch adds contrast.
- 💡 Lemon-tahini dressing whisk briskly, emulsify olive oil and tahini well. Optional tahini makes creamy silkiness but skip if not wanted. Adjust salt and pepper last step. Taste test bright acid vs richness balance. Dressing coats evenly, glossy finish. Rest salad covered to marry flavors; longer rest tones sharper acids, softens bites.
Common questions
Can I swap quinoa for bulgur?
Yes but bulgur cooks faster, needs soaking or boiling. Not gluten-free. Texture changes, less nutty. Rinse quinoa anyway, bulgur usually not rinsed. Cooking liquid differs. Expect softer grains.
What if sweet potatoes burn unevenly?
Cut size mismatched probably. Toss well halfway to avoid. Lower oven temp if edges burn too fast. Different ovens vary. Spread pieces evenly on pan, single layer. Use parchment paper to avoid sticking.
How long can leftovers last?
Fridge covered up to 2 days, no longer. Flavors dull after that, texture droops. Re-toss before eating, add splash olive oil or lemon juice to revive. Freeze not recommended—cheese texture wrecked, seeds soggy.
Can I replace goat cheese?
Ricotta salata or firm fresh cheese works. Crumble softly. Avoid crumbly feta if too salty or hard. Creamier cheeses mellow the tartness differently, less crumbly but more metal taste sometimes. Adjust herbs accordingly.
