Moroccan Style Sweet Potato Salad Food

MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH

Steps:

• Preheat oven to 400°F (200°C).
• To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
• Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
• Bake in oven for about 30 minutes or until fork-tender. Let cool.
• Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
• Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.

SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN

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!

BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD

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.

MOROCCAN - STYLE SWEET POTATO SALAD

Steps:

• Make the dressing by combining the first 10 ingredients in large salad bowl.
• Gently boil the sweet potatoes and yams until just tender and still holding their shape. (Don't overcook or they'll fall apart when you toss them with the dressing).
• Place the sweet potatoes and yams in a colander and drain well. Set them in the salad bowl and the green onion and mint.
• While still warm, toss the sweet potatoes and yams into dressing. Serve the salad warm, or cool to room temperature, cover , refrigerate and serve cold.