Best 3 Moroccan Sweet Potato And Raisin Salad Recipes

Embark on a culinary journey to Morocco with this tantalizing sweet potato and raisin salad, a vibrant blend of sweet, savory, and aromatic flavors. This delightful salad showcases the vibrant flavors of Moroccan cuisine, combining roasted sweet potatoes, plump raisins, toasted almonds, and a medley of spices. Drizzled with a zesty lemon-tahini dressing, this dish offers a perfect balance of textures and flavors. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegan option with a creamy avocado dressing and a gluten-free version that uses quinoa instead of couscous. Get ready to impress your taste buds with this delectable Moroccan-inspired salad that promises an unforgettable dining experience.

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 & RAISIN SALAD

Sweet Potato & Raisin Salad image

This Moroccan salad is prepared by simmering diced potatoes or yams with cinnamon, turmeric, saffron, raisins honey etc. It is an easy dish with an exotic taste. https://africanfoodnetwork.com

Provided by AfricanFoodNetwork

Categories African

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup raisins
1 lb sweet potato, peeled and cut into 1/2-inch cubes
2 cups water
2 tablespoons honey
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground turmeric
3 saffron threads, crumbled (to taste)

Steps:

Place raisins into a bowl, cover with boiling water, and let stand to plump.
Place sweet potatoes into a saucepan, cover with 2 cups water, and bring to a boil.
Add honey, butter, salt, cinnamon, black pepper, turmeric, and saffron to potatoes; reduce heat to low.
Simmer until potatoes are tender but not mushy, 8 to 10 minutes.
Drain raisins and stir into sweet potato mixture.
Continue to simmer until mixture has thickened, about 10 more minutes.
Let cool before serving.

Nutrition Facts : Calories 43.7, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 81.9, Carbohydrate 8.3, Fiber 0.8, Sugar 4.1, Protein 0.5

CARROT AND RAISIN SALAD---MOROCCAN STYLE

Carrot and Raisin Salad---Moroccan Style image

A little different combination of flavors makes this so good. We like it any time, but is especially good in the winter, when other fresh vegetables are not as good or quite expensive!

Provided by NoSpringChicken

Categories Moroccan

Time 30m

Yield 3 cups

Number Of Ingredients 12

Ingredients

1 lb baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced fresh parsley leaves
1 cup raisins
1 leaf lettuce (optional)

Steps:

Slice carrots into about three pieces.
Cook carrots in boiling water until crisp-tender, about five minutes.
Drain, rinse with cold water and drain again.
While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
Stir to dissolve sugar and salt.
Stir in olive oil, parsley and raisins.
Add carrots and toss to combine.
Cover and chill for at least one hour to blend flavors, stirring occasionally.
Serve on a leaf of lettuce, if desired.

Tips:

For the best flavor, use sweet potatoes that are firm and have a deep orange color.
If you don't have any raisins on hand, you can substitute dried cranberries or cherries.
Add a teaspoon of ground cumin or coriander to the dressing for a more complex flavor.
If you're short on time, you can roast the sweet potatoes in the oven instead of grilling them.
To make the salad ahead of time, simply roast the sweet potatoes and prepare the dressing in advance. Then, assemble the salad just before serving.

Conclusion:

This Moroccan sweet potato and raisin salad is a delicious and healthy side dish that is perfect for any occasion. The sweet potatoes are roasted until tender and slightly caramelized, and the raisins add a touch of sweetness and chewiness. The dressing is made with a combination of olive oil, lemon juice, honey, and herbs, and it perfectly complements the flavors of the sweet potatoes and raisins. This salad is sure to be a hit at your next potluck or party.