Moroccan Sweet Potato Salad

Moroccan Sweet Potato Salad by Adriana Steinberg



Ingredients:
2 sweet potatoes, diced into 1/2 inch cubes, skins ok (about 4 cups)
1 tablespoon of olive oil
1 teaspoon of smoked paprika
a pinch of salt and pepper
1 can of chickpeas, rinsed and drained (about 1 1/2 cups)
2-3 scallions, sliced diagonally
1 bunch of cilantro, chopped
3 tablespoons of olive oil
3 tablespoons of apple cider vinegar
1 tablespoon of maple
1 tablespoon of orange zest
1 teaspoon of cumin
1/2 teaspoon of cinnamon
1/2 teaspoon of cayenne

Directions:
1. Preheat oven to 425 F.
2. Place to 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 sweet potatoes out so they have lots of space to crisp. Place it in the oven and roast for 15 minutes, toss, and continue roasting it until tender and slightly crispy, about 10 more minutes. You don't want the overly soft.
3. Place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne into a medium bowl and toss to combine.
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.
5. Serve this on its own or over lightly dressed.