Injera Ribbon Salad with Roasted Sweet Potatoes and Walnuts

Preheat oven to 400°F (200°C).

In a bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper.

Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

While the sweet potatoes are roasting, prepare the vinaigrette: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

Cut the injera into thin ribbons, about 1/2 inch wide.

In a large bowl, combine the roasted sweet potatoes, injera ribbons, and walnuts.

Pour the vinaigrette over the salad and toss gently to combine.

Serve immediately or at room temperature.