Brought to you by Cheshire Medical Center

The warming Moroccan spices in this dish are perfect for fall, and sweet potato and kale are widely available from local farms this time of year. An excellent dish to bring to a potluck, you could also try making a big batch for bring to lunch throughout your week.


Sweet Potatoes:

  • 2 sweet potatoes, diced into 1/2-inch cubes, skins OK (about 4 cups)
  • 1 tbsp olive oil 
  • 1 tsp smoked paprika 
  • generous pinch salt and pepper 


  • 1 can chickpeas, rinsed and drained (about 1 1/2 cups) 
  • 2-3 scallions, sliced at a diagonal 
  • 1 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup (or honey)
  • 1 bunch cilantro, chopped ( or substitute Italian parsley for a different, but uniquely Moroccan flavor) 
  • 1 tbsp orange or lemon zest (use a regular grater lightly if you don’t have a fine grater or zesting tool)
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • salt and pepper to taste


  • 5-6 kale leaves (lacinato / dino or Red Russian kale are the easiest types to use because they are less curly and often more tender)
  • 1/2 tbsp olive oil
  • salt and pepper to taste


Sweet Potatoes:

  1. Preheat oven to 425°F
  2. Place diced sweet potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with smoked paprika, salt & pepper. Toss to coat well. Spread pieces out so they have space to crisp.
  3. Roast sweet potatoes, setting a timer to toss them at 15 minutes. Remove them from the oven about 10 minutes later once tender, but not overly soft.

While your sweet potatoes are roasting:

  • Put the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine.
  • Remove tough veins from kale leaves. Roll leaves and chop across the roll to easily create ribbons – like this. Drizzle lightly with olive oil, add a sprinkle of salt and some zest from an orange or lemon, then massage the oil into the kale with your fingers until it becomes tender and glossy.

Combine sweet potatoes and chickpeas, then serve on a bed of kale ribbons. Salad keeps 3-4 days in the fridge if you keep the kale slaw in a separate container.

Recipe adapted from – blog posts and recipe books full of bold flavors and vegetable-packed meals.