Bellas Moroccan Spiced Sweet Potato Salad Food
BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD
Provided by Rebecca Katz
Categories Salad Side Sauté Vegetarian Dinner Spice Root Vegetable Sweet Potato/Yam Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
- Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.
SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN
A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)
Provided by Leahs Kitchen
Categories Low Protein
Time 25m
Yield 2-3 cups, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in 2 tbsp of oil until golden.
- Add the cubed sweet potato to the pan and just barely cover it with a little water.
- Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
- Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
- Let cool to room temperature.
- Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
- Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!
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Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
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