Warm Japanese Yam and Shiitake Salad

Preheat the oven to 425°F. Cut the Japanese yam into 1 inch cubes and transfer to a baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper, and roast until tender and slightly browned, about 20 to 22 minutes.

Destem the shiitake mushrooms and thinly slice the caps. Pick the cilantro leaves. Peel the orange and cut into wedges. Roughly chop the tamari almonds. Thinly slice the jalapeno.

Place a large nonstick skillet over high heat with just 2 tsp sesame oil. Once hot, add the sliced mushrooms and sprinkle with a pinch of salt. Cook, tossing occasionally, until browned and crispy, about 3 to 5 minutes.

Halve the lime. Place the shredded red cabbage in a large bowl and add the juice from half the lime and the remaining sesame oil. Add the shiitakes, tamari almonds, cilantro leaves, orange wedges, and as much of the sliced jalapeno as you’d like. Season with salt and pepper and toss the salad.

Add the roasted Japanese yams to the large bowl, toss, and divide the salad between large plates. Add the peanut sauce and remaining lime juice to the now empty large bowl and whisk to combine. Drizzle the spicy peanut dressing over the warm Japanese yam & shiitake salad. Dig in!