This hearty, Moroccan Sweet Potato Salad is full of amaaaaazing 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!
Zen does not confuse spirituality with thinking about God while one is peeling potatoes. Zen spirituality is just to peel the potatoes. ~Alan Watts
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. Balm for the soul.
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 shredded kale for an added burst of nutrients.
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.
Shredded, massaged lacinato Kale makes the base of the salad- boosting the overall nutrient factor. Di you know, kale is one of the most nutrient-dense foods on the planet?
Chickpeas add healthy plant protein.
And all together, not only is this nutritious, energizing and filling….. I really love the flavors! The moroccan Spices really compliment all the other ingredients well.
One thing that surprised me while in Morocco, were all the healthy veggies Moroccans consumed. There was some meat, but a typical plate was 75% vegetables. Which I loved!
Hope you enjoy this roasted Moroccan Sweet Potato Salad! Healthy, vegan and gluten-free, it is so EASY to make! You can totally do this. Let me know what you think below!
Here are more VEGAN MAKE AHEAD SALADS!
xoxo
PrintRoasted Moroccan Sweet Potato Salad
Roasted Moroccan Sweet Potato Salad is bursting with flavor! Healthy, vegan and gluten-free, it is very EASY to make! Can be made ahead! Perfect for midweek meals or bring it to a fall gathering.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 ½ cups
- Category: main, vega, salad
- Method: baked
- Cuisine: moroccan
Ingredients
- 2 yams or sweet potatoes, diced into 1/2-inch cubes, skins OK (about 4 cups)
1 tablespoon olive oil
1 teaspoon smoked paprika
generous pinch salt and pepper
1 can chickpeas, rinsed and drained (about 1 1/2 cups)
2-3 scallions, sliced at a diagonal
1 bunch cilantro, chopped ( or sub Italian Parsley)
3 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon maple (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
Optional: 5-6 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.
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 on its own or over lightly-dressed greens or massaged lacinato kale ribbons.
Note: To make 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.
Salad will keep 3-4 days in the fridge (keep the kale slaw separate).
Keywords: sweet potato salad, sweet potato salad recipes, roasted sweet potato salad, moroccan sweet potato salad, best sweet potato salad, vegan sweet potato salad
This looks amazing! Looking forward to trying it out.
Any suggestions for a kale substitute? Not easy to find around here… 🙁
You could serve over any salad green.
Lovely flavors Sylvia. I used kale as the base for that extra health kick. Added a sprinkle of pepitas on top.
I also cooked up a pot of the tasty garbanzos (Pedrosillano Cafe) that I purchased from your shop. I will be making hummus from the remainder of them. Thank you for your always tasty recipes.
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thanks Cheri! Love that you found our chickpeas! xoxo
Made this for dinner last night, it was so delicious and easy to make. Can’t wait to eat the leftovers tonight.
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Oh awesome, thanks for sharing and letting me know! Glad it was good!
Very flavorful, has a nice kick to it, so cut down on the cayenne if you are a little sensitive to heat! Super easy and quick to make.
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Thanks Theresa! Appreciate this!
First off, I have to thank you for all the amazing recipes. I probably make at least one a week and they never fail. This one was another hit. I took it to a potluck last night where we were celebrating Canadian Thanksgiving. It was fun to have a sweet potato dish that did not involve marshmallows and was infinitely more fresh and appealing. I followed the recipe mostly but with a few minor exceptions: I toasted the chickpeas (I just like chickpeas toasted), I added some chopped up orange pieces from the orange that I zested, I used a bit more kale (it was a large gathering), I subbed some apricot balsamic vinegar in for some of the apple cider vinegar, and I squeezed a bit of lime on at the end.
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Thanks for sharing how you adapted the recipe! Appreciate this and your kind words. xo
Loved this recipe and tastes so good for this season / weather! I am not sure if I used the same kind of kale as I live in the Netherlands, but I cooked it a little in the wok pan, to tender the leaves. And squeezed a little of the orange juice on top of the kale, which was sooo good 🙂 I tend to forget to review, but you are my go to blog several times a week.
Thanks!
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Yara, thank you!!! Appreciate you taking the time to write and review. So helpful. xo