Serves 2–3 | 35 minutes
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 scallions, sliced at a diagonal
- 1 bunch cilantro, chopped
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne or Aleppo chili flakes
- salt and pepper to taste
Recipe
Preheat oven to 425°F
Place the diced yams on a 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.
Meanwhile, place the chickpeas, scallions, cilantro, olive oil, vinegar, honey, cumin, cinnamon, and cayenne in a bowl and toss to combine. When the sweet potatoes are tender, let them cool for 10 minutes, then add to the bowl. Season with salt and pepper.
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 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 days in the fridge.