Roasted Moroccan Sweet Potato Salad

17
Ingredients

20m
Prep Time

25m
Cook Time

45m
Ready In

recipe by:
ForeverMama

"This hearty, Moroccan Sweet Potato Salad is full of great flavors and incredibly simple and easy to make."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (242.4 g)
Calories 225.2
Total Fat - 14.8 g
Saturated Fat - 2 g
Cholesterol - 0 mg
Sodium - 44.1 mg
Total Carbohydrate - 21.5 g
Dietary Fiber - 3.9 g
Sugars - 7.1 g
Protein - 6.3 g
Calcium - 189.7 mg
Iron - 3.6 mg
Vitamin C - 118.7 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 425°F

Step 2

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. Spread the yams out so they have lots of space to crisp. Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don’t want them overly soft.

Step 3

Meanwhile, place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine.

Step 4

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.

Step 5

Serve this on its own or over salad greens or lacinato kale that has been sliced into thin ribbons (lightly dress greens with olive oil and vinegar) - REFER TO NOTE, below.

Step 6

*NOTE: To make the lacinato kale ribbons, remove any tough veins, stack 5–6 leaves, and finely slice across the grain into thin ribbons to create a “slaw.” 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 1–2 teaspoons orange zest and massage this in too.