RAS EL HANOUT SWEET POTATO, BROWN RICE AND CHERMOULA

• 1 cup wild rice
• Bunch of Luciano kale, stems removed and finely sliced
• ½ a shallot
• 4 medjool dates, chopped
• 2 sweet potatoes, diced
• 1 tbs ras el hanout spice blend
• 1 avocado, sliced in half

CHERMOULA

• 3 garlic cloves, peeled and crushed.
• 1 cup cilantro leaves and stems
• 1 cup parsley leaves and stems
• ½ cup mint leaves
• ½ cup olive oil
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• Juice of 1 lemon, zest of half

1. Preheat open to 400F.
2. Make the chermoula by blending all ingredients together in a food processor or blender until nearly smooth. Set aside.
3. In a large owl, toss the potatoes with the olive oil, salt, pepper and ras el hanout seasoning. Roast for 30 minutes, tossing the potatoes halfway through to ensure even crisping.
4. While the potatoes are roasting, cook the rice according to the instructions on the packet. (Wild rice cooking times can vary between brands, depending on the blend).
5. Toss the warm rice with the kale, so that the kale wilts. Then add the shallot and dates. Stir in a few big spoonfuls of the chermoula as a dressing.
6. Taste and adjust the seasoning with lemon juice, salt and pepper as needed.
7. Top with sweet potatoes, and stir those through too.
8. Drizzle with extra charmoula, a little tahini or vegan yogurt, and half an avocado.