This Paleo Tabouli nixes the grains and uses sweet potatoes, making it grain free, gluten free, paleo, and Whole30 approved!
I think I could live off Greek food and be perfectly content. Hummus, feta, gyro meat, tzatziki…the list can go on. I also say that about Thai food too. Greece and Thailand are two places I have on my bucket list to visit. They are both beautiful places but also have some of my favorite foods. Definitely not a coincidence. Hopefully Michael reads this and gets the hint, even though I have probably mentioned it to him at least 100 times.
There is a Mediterranean and Middle Eastern grocery store a block away from our house that we frequently go to a decent amount. I like to buy my tahini there and browse the different ingredients they have on hand. My favorite brand of tahini is Soom – if you are looking to try it, use this link to save 10%. Michael sometimes gets lunch there and we will pick up some homemade hummus, tabouli, grape leaves, and pita bread. Their food is great and very reasonably priced. If only the guy at the counter would loosen up a little. I’ve heard he is like that with everyone though, even if you have been going there for years.
This paleo tabouli was inspired by the one we get across the street. I have been wanting to recreate it for awhile, but wanted to make it paleo and Whole30 friendly. I have seen a lot of recipes substituting cauliflower rice for the grains, but sometimes cauliflower rice can be pretty bland in my opinion. That is where sweet potatoes come in! I’m sure your not surprised since I eat them with just about anything.
The sweet potatoes add a nice dose of healthy carbs to this paleo tabouli. It also adds a little sweetness to balance out the acidity. This salad is perfect for meal prep or to bring to a big party. I have been throwing it on my salad, topping it with eggs, and just eating it straight up out of the bowl. It would also pair well with some gyro meat and tzatziki!
Paleo Sweet Potato Tabouli
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!
Allie @ Miss Allie's Kitchen says
Ohhh wowie pretty colors! I’m a sucker for Thai!!! But this sounds so refreshing and amazing.
Kelly says
Thanks Allie! Love eating all the pretty things š
Chrissa - Physical Kitchness says
I’m soooo with you. Greek food is something I could eat EVERY SINGLE DAY. #sorryimnotsorry This is such a clever take! I am loving this for a healthy lunch idea!
Kelly says
Yes, it has saved me a few times when I have been starving for lunch! Greek food on repeat please!
Corrine says
I am the same. I could eat Mediterranean food morning, noon, and night. Love tabbouli and this variation looks great!
Kelly says
Thanks Corrine! And yay for Mediterranean food!
Rebecca @ Strength and Sunshine says
O delicious twist! I’m jealous of all your ethnic markets!
Kelly says
it’s nice to have them so close! My next venture is going to be in the Asian markets
Sarah @ BucketListTummy says
This looks so good! I love Greek food – could eat it every day. Same with sweet potatoes š Love the colors and balance of flavors.
Kelly says
Greek food and sweet potato lovers unite!! š
rachel @ athletic avocado says
thai and mediterranean food are my fav!!! love that this grain-less version of tabouli uses sweet potatoes! YUM!
Kelly says
yassss, I could eat those cuisines every darn day!
Danielle @ Wild Coast Tales says
I love Mediterranean and Lebanese food and Indian food too! This looks delicious. I like tabouli but am mostly grain-free, so this is perfect.
Kelly says
They have the best flavors right?! Hope you like it Danielle!