Sweet Potato with Pomegranate Crunch
This Sweet Potato with Pomegranate Crunch is here to wow your taste buds and elevate your table. This recipe combines the warm, earthy sweetness of roasted sweet potatoes with the tart, juicy burst of pomegranate seeds and a delightful nutty olive crunch. It’s colorful, wholesome, and versatile—perfect for holiday feasts or a quick weeknight treat.
Why You’ll Love This Sweet Potato with Pomegranate Crunch
- Burst of Flavors:
The sweetness of roasted sweet potatoes pairs perfectly with the tangy brightness of pomegranate and the rich nuttiness of hemp seeds and olives. - Nutrient-Rich:
Sweet potatoes are loaded with fiber and vitamin A, while pomegranates offer antioxidants galore. Add in hemp seeds for healthy fats and protein, and you have a dish as nourishing as it is delicious. - Eye-Catching Presentation:
With its vibrant orange base and ruby-red pomegranate topping, this dish is a feast for the eyes. It’s guaranteed to impress your guests before they even take a bite.
Why This Dish Works for Any Occasion
This recipe’s versatility is one of its greatest strengths. Need a festive side for Thanksgiving? Done. Want a quick and nutritious lunch? This works beautifully. Hosting a dinner party and aiming to impress? You’ve found your secret weapon.
Whether you’re celebrating with loved ones or treating yourself to a wholesome meal, Sweet Potato with Pomegranate Crunch is bound to delight. Its bold flavors and colors capture the essence of fall and winter, but let’s be honest—it’s perfect year-round.
Tips for Perfect Results
- Toast Your Seeds: Toasting the hemp seeds enhances their flavor and adds a deeper crunch. Just a few minutes in a dry skillet will do the trick.
- Spice It Up: Add red chili flakes to the sweet potatoes for a kick of heat.
- For extra crunch: Add a sprinkle of crispy fried shallots or crumbled feta cheese.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Sweet Potato with Pomegranate Crunch
Ingredients
- 4 small sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
Pomegranate crunch
- ½ cup pomegranate seeds
- ⅓ cup chopped sun dried tomatoes
- ½ cup chopped green olives
- ⅓ cup toasted hemp seeds
- 1 clove minced garlic
- ¼ cup chopped parsley
- 1 tbsp olive oil
- salt to taste
Instructions
- Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halfs with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
- While the sweet potatoes are cooking, make the crunch topping. In a small bowl, mix pomegranate seeds, sun dried tomatoes, hemp seeds, olives, garlic, parsley, olive oil and salt. Toss gently to combine.
- Once the sweet potatoes are roasted, transfer them to a serving platter. Sprinkle the pomegranate crunch mixture on top.
- Serve warm or at room temperature and enjoy!
