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Purple Sweet Potato Nicoise

Purple Sweet Potato Nicoise

with Black Olive Vinaigrette

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We took some liberties with the classic salad Niçoise, but worry not, this salad is worthy in its own right. Vibrant purple sweet potato and hearty chickpeas marry with traditional components like tomatoes and green beans for an unexpectedly harmonious medley. The entire salad is amped up by an intensely flavorful black olive vinaigrette. Bon appétit!

Tags:Gluten-freeVegan

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Purple Sweet Potato

1 can

Chickpeas

1 unit

Shallot

1 ounce

Black Olives

2 tablespoon

Sherry Vinegar

2 ounce

Mixed Greens

4 ounce

Green Beans

2 bunch

Grape Tomatoes

1 teaspoon

Herbes de Provence

1 unit

Cucumber

1 bunch

Parsley

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2468.56 kJ
Calories590 kcal
Fat26 g
Saturated Fat0 g
Carbohydrate84 g
Sugar0 g
Dietary Fiber21 g
Protein17 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Bowl
Strainer
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. Peel and chop the purple sweet potato into ½-inch cubes. Toss the sweet potato on a baking sheet with 1 tablespoon olive oil, the herbes de Provence, and a pinch of salt and pepper. Roast for 20-25 minutes, until golden brown and very soft.

2

While the sweet potatoes roast, bring a medium pot of water to a boil with a pinch of salt.

3

Meanwhile, mince the olives and half the shallot. Make the black olive vinaigrette: in a small bowl, mix together the minced olives, minced shallot, 2 tablespoons sherry vinegar, 2 tablespoons olive oil, and a large pinch of salt and pepper.

4

Trim and cut the green beans into 2-inch pieces, then place in the boiling water for 2-3 minutes, until crisp-tender. Drain and rinse under cold water.

5

Halve the grape tomatoes. Pick the parsley leaves. Drain and rinse the chickpeas. Peel and dice the cucumber.

6

Plate a mound of greens, then assemble the salad with chickpeas, parsley leaves, sweet potato, grape tomatoes, cucumber, and green beans in rows. Drizzle with the black olive vinaigrette and enjoy!