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 Moroccan Vegan Sweet Potato Salad  

This Moroccan Sweet Potato Salad is easy, exotic, full of flavor, and super tasty with homemade dressing, perfect to impress your guests.
Course Salad, Side Dishes
Cuisine Moroccan


  • For the Salad:
  • 1-2 pounds sweet potatoes
  • 1/3 cup pistachios
  • 1/2 cup cucumber diced
  • 1 cup Roma tomato cubed
  • 1/2 cup parsley or cilantro roughly chopped
  • 1/2 cup dates thinly sliced
  • 3 tablespoons fresh mint
  • Dressing:
  • 1 cup raw cashews soaked in water overnight
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 1 tablespoon lemon zest about 1 very large lemon
  • 1-2 teaspoons ground cumin
  • 2 teaspoons fresh ginger minced
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground allspice
  • Pinch of pepper


  • Cut the potatoes into large chunks and place them in a large pot of salted water, or air-fried whole at 400 for 30 minutes.
  • Once water boiling, reduce the heat to medium/high so that the pot retains a steady boil and cook the potatoes until they're are fork tender, about 20-25 minutes. Drain them and let them sit until they're cool enough to handle.
  • Meanwhile, in a non stick skillet roast pistachios until they are golden brown about 1-2 minutes.
  • Roughly chop and set aside the nuts.
  • Drain the water from the soaking cashews and place them into a high-powered blender.
  • Add in all the remaining "dressing" ingredients and blend until they're smooth and creamy.
  • Once potatoes are cool, peel the skin from the potatoes and chop them into cubes, placing in a large bowl.
  • Add the cucumber, tomato, cilantro or Parsley,dates, mint and chopped pistachios.
  • Pour all the dressing over the salad and mix until evenly coated.
  • Cover and refrigerate it for at least 1 hour so the flavors develop.
  • Season with black pepper if needed
Keyword vegan
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