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Bella's Moroccan-Spiced Sweet Potato Salad

This vibrant Moroccan-spiced sweet potato salad is a celebration of North African flavours, combining the natural sweetness of root vegetables with fragrant cumin, ginger and bright citrus notes. Using fresh orange juice and zest creates a beautifully balanced glaze that coats the tender potato cubes, while salty kalamata olives add a sophisticated, savoury contrast. It is a wonderful example of how simple, plant-based ingredients can be transformed into a dish that feels both exotic and comforting.

As a versatile vegan dish, this salad is excellent served at room temperature, making it an ideal choice for healthy meal prep or a standout side for a weekend gathering. The addition of toasted almonds or pistachios provides a satisfying crunch and a boost of plant-based protein. Serve it alongside some warm flatbreads or as part of a larger mezze spread for a nutritious, flavour-packed meal that is as colourful as it is delicious.

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Ingredients for Bella's Moroccan-Spiced Sweet Potato Salad

  • 2 tablespoons extra-virgin olive oil

  • 240ml finely diced yellow onion

  • Sea salt

  • 1 teaspoon grated fresh ginger, or 1/2 teaspoons ground ginger

  • 1 teaspoon ground cumin

  • 1/2 teaspoons paprika

  • 450g orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes

  • 120ml water

  • 60ml freshly squeezed orange juice, preferably blood orange juice

  • 1 teaspoon grated orange zest

  • 1 teaspoon grated lemon zest

  • 2 tablespoons freshly squeezed lemon juice

  • 2 teaspoons Grade B maple syrup

  • 12 kalamata olives, cut in half

  • 1/4 cup finely chopped fresh flat-leaf parsley

  • 1/4 cup almonds or shelled pistachios, toasted and coarsely chopped

How to make Bella's Moroccan-Spiced Sweet Potato Salad

Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoons salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.

Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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