PCC Moroccan Yam Salad

PCC Moroccan Yam Salad

PCC Moroccan Yam Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again

Ingredients

  • 2 1/2 pounds yams
  • 6 tablespoons olive oil, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 1 1/2 teaspoons paprika, divided
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced almonds

Directions

Preheat oven to 425° F.

Cut yams into wedges (do not peel) and toss with 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon paprika, cayenne pepper and a pinch of salt. Roast in the oven on a baking sheet until tender, about 15 minutes.

To make the dressing, combine garlic, lemon juice and remaining cumin, paprika and salt in a small bowl. Whisk in remaining oil; stir in parsley and cilantro.

Gently combine yams with the dressing and top with sliced almonds.