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Red Pepper-Walnut Muhammara With Sweet Potato “Fries”

Published August 31, 2019
2 minute read
A clear glass with sweet potato fries is positioned next to a small glass bowl containing a creamy muhammara dip. A blue cloth lies near the bowl, and a glass of water is in the background. The scene is set on a white surface with a light wood backdrop. MyFitnessPal Blog
Published August 31, 2019
2 minute read
In This Article

Active time: 30 minutes Total time: 30 minutes

The combination of walnuts and olive oil in this recipe gives you a healthy dose of polyunsaturated and monounsaturated fats, making this a filling, heart-healthy choice.

Muhammara is a traditional Middle Eastern dip made from roasted red peppers, walnuts and olive oil. The flavors are so distinctive it’s just as tasty with a few healthy tweaks. Not too much olive oil, a quick sauté of red bell pepper and a hint of salt give you all the deliciousness with fewer calories.

Red Pepper-Walnut Muhammara With Sweet Potato “Fries”

Ingredients

  • 2 pounds (900g) sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 large red bell pepper, chopped
  • 1/2 cup (58g) walnuts
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions

Preheat the oven to 425ºF (220ºC). Place a large rimmed sheet pan on the counter.

Slice the sweet potatoes into 1/2-inch wide slices, then cut those in 1/2-inch wide french fry shapes. Place on the sheet pan and drizzle with 1 teaspoon of olive oil and sprinkle with paprika. Toss to coat.

Roast the sweet potatoes for 15 minutes. Test for doneness piercing a thicker piece with a paring knife. If tender, remove and keep warm or cool on a rack.

In a large saute pan, warm the remaining 2 teaspoons of olive oil over medium-high heat. Add the chopped peppers, and stir until they start to sizzle. Add 2 tablespoons water and cover the pan; reduce heat to medium-low. Cook for 10 minutes, stirring at 5 minutes. Uncover the pan and stir, the peppers should be soft.

Transfer the peppers and any oil left in the pan to a food processor and add the walnuts. Process, scraping down as needed, until smooth. Add the lemon juice, cumin and salt, then process until well-mixed. Transfer to a bowl for dipping.

Serves: 4 | Serving Size: 1/4 cup dip plus 1 cup sweet potatoes

Nutrition (per serving): Calories: 331; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 272mg; Carbohydrate: 50g; Dietary Fiber: 9g; Sugar: 11g; Protein: 6g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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