Tabbouleh with Tahini-Dill Sweet Potatoes

Tabbouleh with Tahini-Dill Sweet Potatoes

There's something vibrant and energizing about the herbs and spices used to make tabbouleh. Also known as tabouli, tabbouli, tabouleh, etc., there are probably as many variations in how to make it as there are ways to spell the word. :) This post shows one way to make tabbouleh using quinoa as the gluten free substitute to bulgur/couscous.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Appetizer

Cuisine: Mediterranean

Keyword: allium free tabbouleh, tabouli, tabbouli, tabouleh, gluten-free, Low FODMAP, nightshade free

Servings:

Calories: 308kcal

Ingredients

Tabbouleh

1 cup cooked quinoa Or more, to taste. See Recipe Notes for cooking suggestion
3 Roma tomatoes firm, ripe, chopped. Optional
3 Persian Cucumbers chopped. Optional
1.5 cups fresh flat leaf parsley, leaves and stems about 1 large bunch, minced, to taste
0.5 cups fresh mint leaves about 1/2 a bunch, minced, to taste
2 tbsp lemon juice to taste
2 tbsp extra virgin olive oil to taste
0.5 tsp allspice to taste
pinch cinnamon to taste
salt to taste
black pepper freshly ground, to taste

Tahini-Dill Sweet Potatoes

0.25 cups tahini
2 tbsp lemon juice
2 tbsp fresh dill, mostly leaves minced
2 tbsp non-dairy milk or more to achieve desired consistency
2 sweet potatoes large, washed
pinch salt to taste

Instructions

Tabbouleh

Bring water to a boil. Add quinoa. Cook until tender. Remove from heat and set to the side.
Mince/finely chop the flat leaf parsley and mint. Finely chop the tomatoes and/or cucumbers if using.
Combine the desired amount of cooked quinoa (I use about 1 cup) together with the minced herbs, oil and lemon juice in a bowl. Add spices to taste. Set to the side.

Tahini-Dill Sweet Potatoes

Preheat an oven to 450F. Cook the Sweet Potatoes for 45 minutes or until tender. Alternately, cook the potatoes in a slow cooker until tender, about 2 hours at high heat.
Mince/finely chop the dill. Add tahini, lemon juice, milk to a bowl. Stir to combine. Add additional milk to achieve the desired consistency. Add the dill and a pinch of salt to taste. Set to the side.
Remove the potatoes from heat. Discard the peel. Slice each large sweet potato into about 6-8 sections. Smaller sweet potatoes can be sliced into 4 sections or less. Top with Tahini-Dill sauce.
Serve the Tabbouleh with Tahini-Dill Sweet Potatoes!

Notes

The quinoa and the sweet potatoes in this recipe can easily be cooked 1 day in advance to save on prep time.

The quinoa should be cooked on the dry/fluffy side. I use 1 cup quinoa to 1.5 cups water to cook the quinoa to the desired texture. Using more water than that just adds mushiness to the tabbouleh that's tricky to work with when adding the other liquid ingredients.

Tomatoes can make the tabbouleh a little watery, as well. Consider chopping them in advance and letting the excess liquid drain off. Some people discard the seeds altogether when chopping the tomatoes so that's an option as well.

Substitute Persian or mini cucumbers for tomatoes to make this nightshade free. Don't have tiny cucumbers? Use whatever variety you have on hand. It will still taste great.

If you're looking for a tad more crunch in this recipe, consider adding in about 1/4 cup, or more, of finely chopped fresh fennel bulb.

Nutrition