Paleo Sweet Potato Tabouli

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Garlic powder
  • 1 cup Parsley, packed
  • 1/2 Red onion, finely diced (about 1 cup, large
  • 4 Roma tomatoes, finely diced (about 2 cups
  • 1 Seedless cucumber, finely diced (about 3 cups, large
  • 3 Sweet potatoes, finely diced (about 8 cups, large

• Condiments

  • 1 4 + 1/8 cup lemon juice

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on eatthegains.com

Description

Ingredients

• 3 large sweet potatoes, finely diced (about 8 cups)
• ⅛ 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)
• ½ large red onion, finely diced (about 1 cup)
• 1 cup packed parsley, finely chopped (about 1 bunch)
• ¼ + ⅛ cup lemon juice
• ½ teaspoon red pepper flakes
• salt and pepper, to taste

Directions

• 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, ⅛ 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!