Moroccan sweet potato salad

Ingredients

2 yams or sweet potatoes, diced into 1/2-inch cubes, skins OK (about 4 cups)

1 tablespoon olive oil

1 teaspoon smoked paprika

generous pinch salt and pepper

1 can chickpeas, rinsed and drained (about 1 1/2 cups)

2–3 scallions, sliced at a diagonal

1 bunch cilantro, chopped ( or sub Italian Parsley)

3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 tablespoon maple (or honey)

1 tablespoon orange zest

1 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne or Aleppo chili flakes

salt and pepper to taste

Instructions

Preheat oven to 425°F

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.

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.

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 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.

Salad will keep 3-4 days in the fridge (keep the kale slaw separate).