Nov 11, 2020 (Last updated Aug 16, 2023) by Hannah Sunderani
Craving a gorgeous kale sweet potato salad? This roasted sweet potato kale salad is one of our favourites in the fall and winter months. With it’s warm potatoes, quinoa, goji berries and a spiced moroccan citrus vinaigrette. It’s the perfect wholesome and nutritious way to warm you up!
My husband and I absolutely adore this salad. It’s quick enough to make on busy nights, but beautiful enough to bring to Holiday celebrations.
All-in-all, it’s a wholesome vegan salad guaranteed to impress even the pickiest of eaters!
One of my favourite things about this plant-based salad recipe is how simple and wholesome the ingredients are. You should be able to find them at your local grocery store year round!
Here are the basics you’ll need for this recipe:
So, let me tell you exactly how to make this gorgeous vegan kale sweet potato salad, so that you can get indulging pronto!
Make this Kale Sweet Potato Salad recipe with my on my YouTube Cooking Show. I’m sharing 3 Must-Have Sweet Potato Recipes including this healthy salad. You won’t believe how easily it comes together!
To start, cook the quinoa! Combine the quinoa and water together in a saucepan and bring to a boil. Once boiling, reduce the heat until the quinoa is just simmering and cook for another 12 to 15 minutes. When ready, the quinoa will have absorbed all of the water and be easily fluffed with a spoon. Cover with a kitchen towel, then the lid and set aside.
Next, roast the sweet potatoes! Chop the sweet potatoes into small bite-sized cubes and add to a large mixing bowl. Drizzle with olive oil, sea salt, cinnamon, cumin and coriander. Mix to combine and evenly coat.
Spread the spiced sweet potato cubes on a parchment lined baking tray and bake for 35 minutes, or until the sweet potatoes are fork tender and golden on the edges.
While the sweet potatoes roast, prepare the Moroccan Citrus Vinaigrette!
Finally, assemble the salad! In a large bowl, add the chopped kale, rinsed chickpeas, goji berries, cooled quinoa and roasted sweet potatoes. Drizzle with the Citrus Vinaigrette and toss to combine.
Season with a pinch of salt, black pepper, and red pepper flakes to taste, then dig in!
Salads are one of my favourite meals to prep in advance. They’re nutritious, easy to customize, and can be extremely hearty and protein rich (Check out my four favourite vegan protein salads on my Youtube Channel)!
When meal prepping this vegan Kale Salad, store the following ingredients in separate meal prep containers:
Wash and prep them fully, allow them to cool, if necessary, then store in separate containers.
If meal prepping for lunch, you can assemble the full salad the night before – just leave the dressing stored in a separate container like a mason jar on the side!
Once this kale salad recipe has been tossed with the vinaigrette, it will only last for about 24 hours.
If the dressing remains on the side, these salad ingredients can be stored for 3-4 days in an airtight container in the refrigerator. Refer to my prep ahead tips above for optimal preservation and freshness.
It depends on the recipe of course, but in this salad recipe, the raw kale is meant to be served freshly chopped! If you are looking for cooked kale recipes, you might love these No-Fail Crispy Kale Chips or this Mango Coconut Quinoa with roasted kale.
When raw, some people can find kale to be bitter or difficult to chew. To soften kale and make it taste less bitter in your salads, lightly massage it with a drizzle of olive oil or fresh lemon juice until the tough, fibrous layers begin to break down.
You can, but it’s not necessary! With a 35 minute bake, the sweet potatoes will become nice and tender on their own. If you have some pre-boiled sweet potatoes in the refrigerator you’d like to use up, feel free to chop them up and roast them until just crispy!
The bake time will be much shorter (about 15 minutes), but this is a great way to repurpose leftovers.
I hope you love this vegan Kale Sweet Potato Salad as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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See more step-by-step instructions by visiting the recipe story here!