Chop sweet potatoes into bite-sized pieces and add to a baking tray.

Step 1

Step 2

Drizzle with the olive oil, sea salt, cinnamon, cumin, and coriander. Toss to combine.

Step 3

Bake at 400F/200C until golden and fork tender, 35 minutes.

Step 4

In a large salad bowl, add the kale, quinoa, sweet potatoes, chickpeas and goji berries.

Step 5

Drizzle in the moroccan citrus vinaigrette.

Step 6

Toss everything to combine.