Moroccan-Ish Sweet Potato Sunshine Salad

* notes: If I had thought of this at the time, I would have added some cooked quinoa or millet to the mix–about a 1/2 cup of dry grain cooked. Also, I’m guessing mini sweet potatoes aren’t available everywhere. If I was doing this with regular sweet potatoes, I’d probably take 3 medium sized tubers and cut them down the middle lengthwise, and then just boil them like that and proceed with the recipe as written. note: notes: If I had thought of this at the time, I would have added some cooked quinoa or millet to the mix-about a ½ cup of dry grain cooked. Also, I’m guessing mini sweet potatoes aren’t available everywhere. If I was doing this with regular sweet potatoes, I’d probably take 3 medium sized tubers and cut them down the middle lengthwise, and then just boil them like that and proceed with the recipe as written.

subheading: date vinaigrette:

2 pitted dates, soaked in hot water for at least 5 minutes

¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon dijon mustard

½ inch fresh ginger, peeled + chopped

½ teaspoon ground coriander

⅛ teaspoon chili flakes

⅛ teaspoon ground cinnamon

salt + pepper

reserved date soaking water

subheading: salad ingredients:

1 ½ lbs mini sweet potatoes

2 medium carrots, peeled + small diced (I used some heirloom purple ones for colour contrast)

2 bell peppers, seeded and diced into ¾ inch-ish pieces

½ cup cherry tomatoes, cut in half

½ small red onion, sliced thin

½ to 1 cup cooked chickpeas

big handful of cilantro leaves, rough chopped

1 healthy sprig of mint, leaves chopped

¼ cup shelled pistachios, chopped

salt + pepper

Directions at thefirstmess.com

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