Ingredients

• 2 large sweet potatoes
• 1/2 to 1 tablespoon paprika
• 2 cups broccoli florets
• 4 to 6 tablespoons Dijon mustard
• 1 squeeze lemon
• A pinch to 1/2 teaspoon thyme
• Slightly bitter greens (arugula or radicchio work best)
• Garnish of choice (cooked chickpeas or nuts are nice)

Directions

1. roasting sweet potatoes, preheat the oven to 400. Wash and slice the potatoes, sprinkle with paprika and bake for 30-45 minutes, until done. OR—if the kitchen is too unbearably hot and you’re pressed for time, cook the sliced, seasoned sweet potatoes for several minutes in the microwave. Heat a nonstick or cast iron skillet and crisp the potato wedges in the pan. And yes, if it’s really hot and you’re in a hurry, you can cook the seasoned potatoes in the microwave until ready to eat.

2. Steam broccoli florets until al dente for five to seven minutes. Squeeze lemon juice on them immediately. Coat with Dijon and top with a pinch of thyme.

3. Plate the crispy lettuce. If serving cool, let the potatoes and vegetables chill in the refrigerator. If not, place the warm potato slices on lettuce, and top with broccoli.

4. Garnish as desired with chickpeas or nuts. (I like almonds with broccoli and pistachios also go well with the flavors of the salad).

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