Italian Roasted Sweet Potato Orzo Salad | Colorful Autumn Grain Bowl
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40 min
Under an hour
Kifli Kukták
Laktató és színes olasz őszi főételsaláta fűszeres sült édesburgonyával, al dente orzo tésztával, krémes fetával, friss bébispenóttal és serpenyőben pirított fenyőmaggal, édeskés balzsamos öntettel.
Ingredients
Preparation method
Roasting sweet potatoes and toasting seeds
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Peel the sweet potatoes and cut them into approx. 1.5 cm cubes. Cut the red onion into thinner wedges. Place them on the baking sheet, toss with 25 ml of extra virgin olive oil, dried oregano, salt, and freshly ground black pepper. Roast for 22-25 minutes until the sweet potatoes are tender and the edges are nicely caramelized and golden brown.
While the vegetables are roasting, toast the pine nuts in a dry skillet over low-medium heat for 2-3 minutes until lightly golden brown, constantly shaking the pan so they do not burn. Remove from the heat and transfer to a small plate to cool.
Cooking the orzo, dressing, and assembling
Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente (approx. 8-9 minutes). Drain thoroughly, rinse with lukewarm water, and stir in 10 ml of extra virgin olive oil so the grains stay loose and silky.
Chef's tip
Feta cheese pairs wonderfully with the sweet flavor of sweet potatoes, but you can also make this with creamy goat cheese or ricotta if preferred.
This grain salad is also great for meal prep lunches; stored in the refrigerator, the flavors meld together even better by the next day.
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