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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

Moroccan Chickpea & Sweet Potato Salad

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 ½ cups
  • Category: main, vega, salad
  • Method: baked
  • Cuisine: moroccan

Description

Moroccan Chickpea & 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.


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) 
    23 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).


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.

Keywords: chickpea salad, moroccan chickpea salad, sweet potato salad, sweet potato salad recipes, roasted sweet potato salad, moroccan sweet potato salad, best sweet potato salad, vegan sweet potato salad

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