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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