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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!
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
- Sweet potatoes (or American yams)
- Cooked or canned chickpeas
- Kale– lacinato is nice!
- Herbs: scallions and cilantro ( or Italian parsley)
- Seasonings: olive oil, apple cider vinegar, maple syrup, orange zest, cumin, coriander, cinnamon, cayenne, salt and pepper
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. 😉
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.
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.
This salad will keep 3-4 days in the fridge.
The Moroccan Spices complement all the other ingredients well!
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!
More recipes you may like!
- Our Favorite Chickpea Salad
- Favorite Quinoa Salad with Chickpeas!
- Sweet Potato Fries with Harissa!
- Mashed Sweet Potatoes with Ginger
- Maple-Roasted Sweet Potatoes
- Moroccan Stuffed Sweet Potatoes
- Thai Sweet Potato Soup
- BBQ Stuffed Sweet Potatoes
- Oaxacan Baked Sweet Potatoes
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
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!
- 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, rinsed and drained (about 1 1/2 cups cooked chickpeas)
- 2–3 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
- 5–6 lacinato kale leaves, thick bottom stem removed.
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.
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).
- 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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