This hearty, Moroccan-inspired, Sweet Potato Salad with kale and chickpeas is full of delicious flavor and incredibly simple and easy to make – with only 20 minutes of actual hands-on time! Make it ahead for midweek lunches, or bring it to your next fall gathering or potluck! Video.  Looking for more? check out 25+ Incredible Chickpea Recipes and 40 Must-Try Vegan Salads!

Moroccan Chickpea & Sweet Potato Salad is bursting with flavor! Healthy, vegan and gluten-free, it is EASY to make! Can be made ahead. #sweetpotato #sweetpotatosalad #roastedsweetpotatosalad #roastedsweetpotatosalad #moroccansalad #moroccansweetpotato #vegansalad #potlucksalad #nomayo #healthysalad

Zen does not confuse spirituality with thinking about God while one is peeling potatoes. Zen spirituality is just to peel the potatoes. ~Alan Watts

Here’s a simple, make-ahead, vegan salad that was inspired by our trip to Morocco last fall. Some of my favorite days there were spent in the spice markets.  Wandering down the narrow stone alleyways in the souks, getting wonderfully lost… it was a feast for the senses. I’ll never forget it.

Here, sweet potatoes are diced and roasted, then tossed with fragrant Moroccan spices, chickpeas and lots of fresh herbs. It’s served over a bed of shredded kale for an added burst of nutrients.

 Sweet Potato Salad | 45-sec Video

Sweet potato salad Ingredients

How to make Sweet Potato Salad

Toss small cubes of sweet potatoes with olive oil, salt, and spices and roast until tender and crispy.  Sweet potatoes, when roasted, are lovely in fall salads, keeping their shape well. Plus, they only take 15-20 minutes in the oven! And they are loaded with powerful antioxidants. And have I told you how much I love them? I do, I seriously do. And I feel like they love me back. It’s not my imagination. 😉

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Create lacinato kale ribbons: remove any tough veins, stack 5–6 leaves, and finely slice across the grain into thin ribbons to create a “slaw.” Drizzle lightly with olive oil, sprinkle a pinch of salt, and massage the oil into the kale ribbons with your fingers until the kale ribbons become tender and glossy. For an extra lovely touch, add 1–2 teaspoons of orange zest and massage this in too.

Place the dressed shredded kale in a serving bowl.

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Place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine. Sorry, I forgot to photograph this in my haste. 🙂

When the sweet potatoes are tender, let them cool for 10 minutes, add to the chickpea bowl and season the salad with salt and pepper to taste.

Serve this over massaged lacinato kale ribbons.

Moroccan Chickpea & Sweet Potato Salad is bursting with flavor! Healthy, vegan and gluten-free, it is EASY to make! Can be made ahead. #sweetpotato #sweetpotatosalad #roastedsweetpotatosalad #roastedsweetpotatosalad #moroccansalad #moroccansweetpotato #vegansalad #potlucksalad #nomayo #healthysalad

This salad will keep 3-4 days in the fridge.

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The Moroccan Spices complement all the other ingredients well!

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Hope you enjoy this roasted Sweet Potato Salad! Healthy, vegan and gluten-free, it is so EASY to make! I know you’ll love the flavors!

On the homefront: I’ve said it a million times. This is my favorite time of year. I love the breezy cool sunny days of early fall in the Northwest. The light shifts, the relaxed angle of the sun softens the hard edges of summer and I feel this sweet gentleness hover over me when I’m outside.  I can’t get enough of it!

Ok- enjoy the salad, and have a great day!

xoxo

Sylvia

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Roasted Moroccan Sweet Potato Salad is bursting with flavor! Healthy, vegan and gluten-free, it is EASY to make! Can be made ahead. #sweetpotato #sweetpotatosalad #roastedsweetpotatosalad #roastedsweetpotatosalad #moroccansalad #moroccansweetpotato #vegansalad #potlucksalad #nomayo #healthysalad

Sweet Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 46 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 ½ cups 1x
  • Category: main, vega, salad
  • Method: baked
  • Cuisine: moroccan
  • Diet: Vegan

Description

This hearty, Moroccan-inspired, Sweet Potato Salad with kale and chickpeas is full of delicious flavor and incredibly simple and easy to make – with only 20 minutes of actual hands-on time! Make it ahead for midweek lunches, or bring it to your next fall gathering or potluck!


Ingredients

Scale
  • 2 sweet potatoes or American yams, diced into 1/2-inch cubes, skins OK (about 4 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • generous pinch salt and pepper
  • 14 ounce can of chickpeas, drained
  • 23 scallions, sliced at a diagonal
  • 1 bunch cilantro, chopped, about 3/4 cup (or sub Italian Parsley)
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon orange zest
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne or Aleppo chili flakes
  • salt and pepper to taste
  • 56 lacinato kale leaves, thick bottom stem removed.

Instructions

Preheat oven to 425°F

Place the diced yams on a parchment lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat well. Spread the yams out so they have lots of space to crisp. Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don’t want them overly soft.

Meanwhile, place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine.

To create the lacinato kale ribbons, remove any tough veins, stack 5–6 leaves, and finely slice across the grain into thin ribbons to create a “slaw.” Drizzle lightly with olive oil, sprinkle a pinch of salt, and massage the oil into the kale ribbons with your fingers until the kale ribbons become tender and glossy. For an extra lovely touch, add 1–2 teaspoons orange zest and massage this in too.

When the sweet potatoes are tender, let them cool for 10 minutes, then add to the bowl and season the salad with salt and pepper to taste.

Serve this over massaged lacinato kale ribbons.

Salad will keep 3-4 days in the fridge (keep the kale slaw separate).


Notes

If you like your chickpeas warm and crispy, feel free to roast at the same time (separate sheet pan) as the sweet potatoes, tossing with olive oil, salt and pepper.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 360
  • Sugar: 9.2 g
  • Sodium: 684.6 mg
  • Fat: 16.6 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 47.5 g
  • Fiber: 9.9 g
  • Protein: 8.4 g
  • Cholesterol: 0 mg

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Comments

  1. Another exceptional recipe. I love the flavor blends. Thank you so much. We are not kale fans, so I subbed spinach and arugula. The spinach wilted, but not a disappointment. I didn’t have an orange on hand so added some blood orange olive oil to the mix. It worked really well in the dressing. I mixed the greens into the salad, but it worked. I think this will chill nicely as well.






  2. Delicious with lots of depth in flavor. I mistakenly added the massaged kale ribbons into the salad and it was wonderful. And it keeps in the refrigerator as well. A keeper recipe. Thank you!






  3. I can’t stop making this and we can’t stop eating it! Keeps really well in the fridge for a week, if it lasts that long.






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