Superfood Cumin is a seed spice that comes from a flowering plant in the Apiacae family. It originates from the Mediterranean region and is used in cuisines all over the world. It has a warming and peppery flavor. While it may be found in many spiced dishes, such as curries, it is not a “hot” spice on its own. While the flavor is best preserved by grinding fresh cumin seeds, you can also find ground cumin powder, which works well in cooking. In addition to being delicious, it provides several health benefits. It has antioxidant, anti-inflammatory, cancer-fighting, and digestion-aiding properties. It is also a great source of the minerals iron and manganese.
After a slightly indulgent Thanksgiving weekend, this hearty salad with cumin roasted sweet potatoes is the perfect meal to make for dinner this week. You could even pack it up in mason jars and have it for a nutritious lunch.
Recipe adapted from Martha Stewart
Prep: 15 minutes
Cook Time: 55 minutes
- 1 large sweet potato, cut into 1-2 inch matchsticks
- Sea salt & pepper to taste
- 2 tbsp + 1/2 tsp olive oil
- 1 tsp cumin
- 1/4 cup raw walnuts, roughly chopped
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp honey
- 1 large bunch of watercress
- 2 oz goat cheese (optional)
- 1/2 avocado, cut into cubes (optional)
- Preheat the oven to 450 degrees.
- On a rimmed baking sheet lined with parchment paper or Silpat, toss sweet potatoes with 1 tbsp olive oil and season with salt, pepper, and cumin. Roast on upper rack until tender (30-35 minutes), tossing halfway through.
- On another rimmed baking sheet, lined with parchment paper or Silpat, toss walnuts with cayenne & 1/2 tsp olive oil. Bake on lower rack until golden brown (around 6 minutes). Caution: don't forget about the nuts in the oven! This happens to me all the time.
- In a medium bowl, whisk together the tahini, lemon juice, honey, and one tablespoon of olive oil. Season with salt and pepper.
- Add watercress and toss to combine. Transfer to bowls and top with sweet potatoes, walnuts, goat cheese, and avocado.
By Reena Panjwani, M.S., R.D. - Expert Dietician