Moroccan Sweet Potato SaladMoroccan Sweet Potato Salad

Moroccan Sweet Potato Salad might be just the side dish you are searching for. This recipe serves 6 and costs $1.2 per serving. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 217 calories. It is brought to you by Feasting at Home. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A few people made this recipe, and 25 would say it hit the spot. Head to the store and pick up olive oil, optional: lacinato kale leaves, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. If you like this recipe, take a look at these similar recipes: Moroccan Sweet Potato Salad, Moroccan Sweet Potato Salad, and Moroccan Sweet Potato Salad.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 425F

2. 02

   Place the diced yams on a parchment lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat well.

3. 03

   Spread the yams out so they have lots of space to crisp.

4. 04

   Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You dont want them overly soft.Meanwhile, place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine.When the sweet potatoes are tender, let them cool for 10 minutes, then add to the bowl and season the salad with salt and pepper to taste.

5. 05

   Serve this on its own or over lightly-dressed greens or massaged lacinato kale ribbons.Note: To make the lacinato kale ribbons, remove any tough veins, stack 56 leaves, and finely slice across the grain into thin ribbons to create a slaw.

6. 06

   Drizzle lightly with olive oil, sprinkle a pinch of salt, and massage the oil into the kale ribbons with your fingers until the kale ribbons become tender and glossy. For an extra lovely touch, add 12 teaspoons orange zest and massage this in too.Salad will keep 3-4 days in the fridge (keep the kale slaw separate).