Posted in Salads

Roasted Sweet Potatoes, Cowpeas and Red Bell Pepper Salad!

So, if you have been following me on Instagram , you would have probably figured that most if the salads I make follow a sort of a formula. Usually, I pick up one vegetable that I am otherwise reluctant to eat in large quantities or I am not very comfortable with and centre the salad around in. If I stumble up a good recipe involving my star ingredient, voila! Otherwise, I pick up one source of protein, usually a bean or legume I haven’t eaten in a while, throw in a few complimentary/routine salad veggies like onions, tomatoes, carrots and sorts and pick out a vinaigrette dressing. And there, you have a salad for your meal without kicking up a huge fuss! Sounds easy and fun no? 😀

Red Cowpeas ( लोबिया or લાલ ચોળા ), Roasted Sweet Potatoes and Red Bell Pepper Salad with Olive Oil + a little Honey + Lemon juice + Apple Cider dressing for the #SaladDinner tonight – Salad 26 of #100happysalads ! Recipe inspiration from @averiesunshine 's Roasted Sweet Potato Salad! 😊 So, technically it was a soup night, but I got lazy about grocery shopping and so I leafed through already bookmarked ideas, finally zeroing in on this. *RANT ALERT!* Before anyone starts a sort of cynic debate on sweet potatoes, I am not on a low carb diet. I am conscious trying to move away from food bashing. Everything in moderation nourishes the body. So, I would rather try and work on the balance, rather than limiting all the food from my diet. One protein ( beans ), one carb (sweet potatoes) and vegetables (red bell pepper, tomatoes, onions, cucumber) and a little fat (oil in the dressing) serves my purpose of eating more vegetables and pulses in one go. I cannot eat 1 measuring cup full of beans + lot more veggies in a meal if I make the traditional sabzi roti. Just because that is the way my eating habits are. So I resort to this. It might not be low carb, but it serves my purpose so, I am one happy person! *hugs the bowl of salad more tightly* Rant over! If you are still reading, thanks a bunch for bearing with me! 😘 #saladnight #saladfordinner #cowpeas #blackeyedpeas #lobia #vegan #veganfriendly #averiecooks #srujans100happysalads

A post shared by Srujan Desai (@d.srujan) on

So, when I stumbled upon this recipe here on Averie Cooks, I knew what I had what I was looking for. A few ingredients tweaked here and there, but overall, the recipe was a hit! ❤

Recipe: (Serves 2, as a meal, or 4 if you serve it as a side or an accompaniment )

Ingredients:

  • 1 cup, cooked cowpeas, (soaked for 8 hours and pressured cooked until fully cooked but not mushy, OR drained and rinsed, if you are using canned),
  • 4 medium sweet potatoes, trimmed and cut into bite-sized chunks, (leave the peel on if you can clean them thoroughly, otherwise peel them too),
  • a few stalks of fresh rosemary, OR 1 tsp of dried rosemary,
  • 2 red bell peppers, deseeded and chopped into bite sized chunks,
  • 1 large red onion, finely chopped,
  • 2 medium tomatoes, finely chopped,
  • 1 small or 1/2 of a medium sized cucumber, deseeded and finely chopped, (if the peel is too thick, removed that too, otherwise, you can retain the peel as well as the seeds if they are not too chewy)
  • 1 tbsp + 3 tbsp of olive oil,
  • 2 tbsp of apple cider vinegar (recommended), OR (juice of 1 large lemon),
  • 2 cloves of garlic, chopped, (optional, skip if you don’t like the flavor),
  • salt to taste,
  • pepper, a few pinches
  • a handful of coriander leaves/parsley, finely chopped,

Method: 

  1. In a mixing bowl, take the sweet potato chunks. Drizzle with 1 tbsp of oil, add a few pinches of salt and black pepper each, chopped garlic and rosemary. Mix well until they are coated evenly with the spices and oil.
  2. You could roast these in an oven, spread in an oven proof tray in a single layer and roast at 180C for about 30 mins or until partly cooked. Or, you could also pan roasted them in a skillet, over an even heat, not high or simmer, a constant medium heat for about 12-15 mins or until cooked to slightly crisp on the outside and a little soft on the inside.
  3. Take it off the heat and let it cool down to room temperature. Meanwhile, roast the bell peppers in the same pan for a few minutes until blistered, that is, just browned on the edges.
  4. Whisk the remaining oil, apple cider vinegar, some chopped coriander, salt, and pepper together in a small bowl and set aside.
  5. In another bowl, take the cowpeas. Add the onions, tomatoes, cucumber, coriander and half the dressing. Mix well. Refrigerate until you are ready to serve.
  6. When you are ready to serve, take two serving bowls, spoon 1/2 of the cowpeas mixture, sweet potatoes, and bell peppers, in three segments. Drizzle the leftover dressing, on the sweet potatoes and bell peppers and serve. Or you could also mix everything and refrigerate. However, that method might turn the roasted sweet potatoes and bell peppers soggy.
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