by Rivka
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A&M's Testing Notes:
Expand CollapseRivka's Notes:
Expand2 yams or sweet potatoes, diced into 1-inch pieces Ask a question about this ingredient
1 zucchini, diced into 1-inch pieces Ask a question about this ingredient
1 can chickpeas, rinsed and drained Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
3 sprigs parsley, leaves finely chopped Ask a question about this ingredient
2 scallions, thinly sliced on bias Ask a question about this ingredient
1 tablespoon tahini Ask a question about this ingredient
zest and juice of 1 lemon Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Preheat oven to 400 degrees. Line rimmed baking sheet with parchment or silicone.
Ask a question about this stepSpread diced sweet potatoes in a single layer on prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper. Roast 35-40 minutes, then add zucchini and roast an additional 10-15 minutes, until both vegetables are softened inside and caramelized in spots. If vegetables haven't caramelized at that point, pop them under the broiler for 3 minutes, and they'll brown plenty.
Ask a question about this stepIn a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tablespoon of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit and are warmed through. Remove garlic cloves, chop finely, and reserve for dressing.
Ask a question about this stepIn a medium bowl, mix chickpeas with yams and zucchini. Add parsley and scallions, and toss to combine.
Ask a question about this stepIn a small bowl, combine tahini, lemon juice and zest, olive oil, and half of chopped garlic. Add water by the teaspoon until the dressing is smooth and runny. Taste, and add additional chopped garlic if necessary. Add salt and pepper to taste. Pour over vegetables, toss to coat, and serve warm or room temperature.
Ask a question about this stepThis dish was delicious and very filling--I could see becoming vegetarian just to eat more wonderful combinations of flavors. Thanks Rivka!
I just made this and had to stop myself from eating it all at once. Seriously, double this! Also, I would cut the vegetables into smaller pieces, maybe 1/2-3/4 inch. I recommend letting the dish sit for a bit, as the warm vegetables take a minute or two to soak up the dressing.
Yummy!! Love this warm salad. Now that I've tasted the flavors, I can easily see subbing out these veggies for a number of others. I think any root veggies would work great. Thanks for this one.
so delicious! I also added some roasted acorn squash. Yum!
Skinny Fat Kid loves sweet potatoes. This looks perfect as a side dish for the first grilling nights!
I made this yesterday with some locally grown sweet potatoes. It turned out delicious (though I forgot to line the baking pan w/ parchment) and is even better today. I try to cook mostly vegan/vegetarian, so this was a perfect recipe to try. My boyfriend loved it too. Thank you for sharing!
Made this recently and we had trouble not eating it all at once! The mouthfeel of the roasted sweet potato chunks was so seductive. Since we don't care for tahini, I subbed Dijon mustard in the vinaigrette. It will be a staple at Chez Julia. Milles mercis!
I did that as well. SO GOOD!!! And I just had the leftovers for lunch, I swear it got better. A great new Meatless Monday recipe in my file. Thanks Rivka!
This was sooo delicious, and relatively filling! I Am out in the middle of nowhere for school and couldn't get my hands on Tahini, so instead I used the pasty part of some coconut milk. Worked out great and made the dressing extra rich!
ooh, interesting substitution -- I like that idea. Bet you could add some red chili and give the dish Thai-inspired flavor.
OMG! I made this last night and it was amazing! I substituted cilantro for the parsley and it was delicious!
I just made this. It's absolutely delicious. I went with 4 tablespoons of olive oil, b/c I started off with one, but chickpeas seemed to soak that up pretty fast and I wanted it to be creamy for my leftover bag lunch. Thanks for this recipe. I enjoyed it very much.
The combination of flavors in the recipe is wonderful! Thanks so much for posting it.
We made this the other evening as a side dish for chicken, and I took some for lunch the next day; I can't recommend it highly enough. Full of flavor, nicely balanced and completely delicious - it instantly won the "Best Side Dish of 2010" in our house. Thank you!
I'm so glad you enjoyed it! I also made a big batch for lunches this week -- easy as pie.
I made this last night and it was amazing. I don't like scallions and I love cilantro, so I eliminated the scallions and parsley and generously included cilantro. I made a couple of other subtle changes too. I roasted the garlic with the sweet potatoes after I sauteed them with the chickpeas. I then just mashed them into the dressing rather than having to mince them. I also like to mix my veggies with the olive oil in a bowl before I roast them because I find they roast more evenly that way in my oven. Rivka's recipe was so satisfying and filling that I didn't have dessert last night. These bean dishes may be a real help in eliminating evening snacking. Fantastic recipe Rivka!
Thanks LeslieAnn! I bet the cilantro was a great addition. Maybe next time I'll try roasting the garlic -- I bet it gives the dressing a more mellow, nutty flavor.
Oh, Rivka, I am just not a fan of yams, but you have made them sound so good here, combining them with a bunch of my other favorite flavors, I'm just going to have to give this a try. :)
Could you confirm the amount of olive oil, please - 1 tbsp or 6 tbsps?
Thanks - this looks like a delicious lunch.
I used 1 but A&M use 6 -- I tend to like my dressings uber tangy, but 6 would make for a more traditionally proportioned vinaigrette. Hope you enjoy!
A and M...I just made this salad! OMG, it's wonderful...thanks Rivka! I love the interplay of all the flavors...just the right balance. BUT...in the video you say to add 6 TBS of oil to the dressing and in the recipe, its calls for 1 TBS. I used 6, but I had to watch the video again to be sure. Well done!
This sounds delicious and I'm looking forward to trying it tonight. What do you suggest I pair it with for dinner? As a vegetarian I'm always looking for good & healthy combinations. Thanks!
If you still have tomatoes in your area, I'd go for something tomatoy -- perhaps a simple bowl of soup. You could always marinate and bake off some tofu as well. Last idea, while I'm rambling: a breakfast-for-dinner omelet with cheese and mushrooms or tomatoes. Yum!
Thanks so much for your suggestions. I had it tonight (with homemade veggie burgers) and it was great! One suggestion of mine is to let the veggies cool a bit before mixing it all together. One question though, how do you get non-mushy zucchini and/or yams? Thanks again!
I'm glad you liked it! This is where the size of the chunks is important. If you cut the zucchini and yams large enough (I recommend 1-inch pieces), the cooking time should be about right to yield tender, but not mushy, vegetables. If you found your vegetables were softer than desired, you might consider shortening the cooking time on either or both the yams and zucchini. Hope this works!
delicious and nutritious and easy and pretty and keeps well for lunch the next day. can that combination be topped for a worknight meal?
Wow that is delicious! I too ended up using only half the dressing, which is great, because it'll be that much faster to make it again in a few days!
Yay Rivka........I am GLAD to see your recipes featured. I loved your Fattoush and this sounds right up my street, loving yams as I do. Congratulations
Thanks, kitchen butterfly! I also love the fatuous (and, coincidentally enough, bring it as a bag lunch all the time.)
I just made this today for lunch and everybody, including my super picky 6 year old, loved it! The only change is that I increased the heat to 425 and made sure I kept the potatoes in until they were no longer soft, but rather caramelized to the point where they hardened a bit. I did not want them to get mushy once I tossed them with the dressing. It was just so, so good and also so healthy, I felt I had a glowing ring around my head for feeding this to my family :-) Thank you for posting it!
This salad sounds wonderful. If your "super picky" child enjoyed it, perhaps mine will as well. I know I will. Nice recipe, Rivka!
I bet the sweet potatoes were great caramelized -- glad you liked the salad!
This looks like the most delicious salad, and so easy. Congratulations on being a finalist!
Ohboy! This is right up my alley. I love making salads like this for dinner, and then taking the leftovers for lunch the next day. Can't wait to try this.
Yummy! I've got all the ingredients here. And it's lunchtime. Am I lucky, or what? Thanks, Rivka!
What a delicious mix of flavors and textures. Can't wait to try it.
I made this last night with purple sweet potatoes (what I had on hand) and it was so so good. The contrast of the sweet roasted zucchini and caramelized sweet potato with the nutty chickpeas and garlicky tahini dressing - what a fantastic combination!
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Nothing fancy: just tahini, scallion, lemon, chickpeas (from a can), zucchini, garlic, yam, and parsley.
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Merrill cubed the yam -- about 3/4-inch cubes.
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Cubed zucchini with lemon onlookers.
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Rivka has you saute the rinsed and drained chickpeas with a little olive oil and garlic -- a step that really transforms them into a flavorful contributor (no more can taste!).
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Amanda and Merrill seasoned the yams and dressed them with oil before roasting.
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Um, where will they fit?
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Amanda talked to her best friend, her coffee mug, while Allie worked hard in the background.
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Merrill sliced the scallions ... so thinly!
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The garlic that sauteed with the chickpeas got a second use -- chopped and added to the dressing. No waste!
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Amanda juiced the lemon.
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Everyone at work, while Merrill measured out the tahini for the dressing.
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Lemon juice, lemon zest and tahini were blended first.
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Then we whisked in the oil, and a little water.
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Once the yams were nearly tender, we added the zucchini (and more seasoning) to the pan.
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It was time for Amanda to whip out her king of pot holders!
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The fully roasted yams and zucchini.
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It was time to pull everything together -- the vegetables and chickpeas first.
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Next, the dressing with the scallions and parsley tossed in at the same time.
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We were getting ready to food style.
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A fine brown-bag lunch, don't you agree?
Looks fantastic! I must try this:)