This delicious sweet potato salad will please both vegans and gluten-free followers. Serve it over salad greens with a hearty sourdough bread for an easy vegan lunch.  For those vegetarians in the crowd, offer it with a sprinkling of fresh goat or mozzarella cheese.

Ingredients (choose organic when available):

6 medium (24 ounces) sweet potatoes (Japanese are my favorite)

1 teaspoon  extra virgin olive oil

1 medium onion, finely chopped

1 teaspoon mild paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon fresh ginger root, minced

Juice of 1-lemon (2 ounces)

Juice and segments  of 2 oranges (or 4 ounces of juice)

½ cup walnuts, chopped

Steam the sweet potatoes until tender about 20 to 30 minutes, depending on size. Allow potatoes to cool then peel and cut into bite-sized pieces. If using organic potatoes than keep the peel on. In a medium sized non-stick saucepan, heat olive oil over medium heat. Add onions, paprika, coriander, cumin and ginger and cook on a low heat stirring occasionally. Cook until onions are translucent (but not browned), about 4 minutes. Mix in lemon and orange segments and juice. Bring to a simmer, then turn off heat. Pour over the potatoes and mix gently. Fold in the walnuts. Set aside for 30 minutes for flavors to meld. Serve at room temperature. Serves 6.

Vegan and Gluten-Free

Nutrition Facts per serving (215 grams): 246 calories, 7.4 grams fat, 13 mg sodium, 1145 mg potassium, 42 grams carbs, 7.4 grams dietary fiber, 5.2 grams protein, high in vitamins A and C.