This warming and beautifully spiced salad is made with kale, quinoa, and sweet potato an drizzled with a spiced Moroccan-inspired dressing that’s infused with cinnamon, ginger, cumin and coriander.

Kale Sweet Potato Salad [Vegan]





For the Salad: 

  • 1 cup quinoa uncooked
  • 2 cups water
  • 4 sweet potatoes (1 lb)
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/2 teaspoon coriander dried
  • 1 can chickpeas (14 fl. oz/400 ml), drained and rinsed
  • 3 oz chopped kale
  • 1/3 cup goji berries
  • pinch red pepper flakes
  • pinch sea salt and pepper to taste

Spiced Moroccan Dressing:

  • 1/4 cup olive oil and 2 tablespoons
  • 1/4 cup lemon juice
  • 3 tablespoons orange juice
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon sea salt
  • pinch red pepper flakes


  1. In a saucepan combine the quinoa and water. Bring to a boil, then reduce to simmer and cook for 12-15 minutes. Fluff with a spoon and cover with a kitchen towel. Let cool.
  2. Preheat oven to 200C/400F. Chop the sweet potatoes into small bite-sized cubes and toss in a large mixing bowl. Drizzle with the olive oil, sea salt, cinnamon, cumin, and coriander. Mix to combine.
  3. Line baking tray with parchment paper and transfer the sweet potatoes onto the tray, ensuring they are not overcrowded. (You might need two baking trays for this). Roast for 35 minutes, or until sweet potatoes are golden and you can easily poke into the middle with a fork.
  4. Prepare the dressing in a small bowl by whisking together the olive oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
  5. In a large mixing bowl combine the chopped kale, chickpeas, goji berries, quinoa and sweet potatoes. Drizzle with the dressing and toss to combine. Optional to add more red pepper flakes, sea salt and pepper to taste.