PCC Moroccan Yam Salad

Serves: 4 to 6

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 425° F.

Cut the 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 the yams with the dressing and top with sliced almonds.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: almonds, yams

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