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 frequent a decent amount. I like to buy my tahini there and browse the different ingredients they have on hand. 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 to 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
- 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
- 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.
What are some of your favorite cuisines?
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