Paleo Sweet Potato Tabouli
This Paleo Tabouli nixes the grains and uses sweet potatoes, making it grain free, gluten free, paleo, and Whole30 approved!
Servings 6 -8
Ingredients
- 3 large sweet potatoes, finely diced (about 8 cups)
- 1/8 cup + 2 tablespoons olive oil, divided
- 1 tablespoon garlic powder, divided
- 1 large seedless cucumber, finely diced (about 3 cups)
- 4 Roma tomatoes, finely diced (about 2 cups)
- 1/2 large red onion, finely diced (about 1 cup)
- 1 cup packed parsley, finely chopped (about 1 bunch)
- 1/4 cup + 2 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Mixed diced sweet potatoes with 2 tablespoons olive oil, 2 teaspoons garlic powder, salt, and pepper. Stir to combine. Spread out on baking sheet. If they are overcrowded, use another baking sheet. Bake for 20 minutes, stir, and bake for another 15 mixtures until soft and golden brown on the outside.
- In a large bowl, mix together the cucumbers, tomatoes, and red onion. In a small bowl whisk together the parsley, lemon juice, 1/8 cup olive oil, 1 teaspoon garlic powder, red pepper flakes, salt, and pepper.
- Once the sweet potatoes are done, add to the cucumber mixture. Add parsley dressing and stir to combine.
- Enjoy!