SUPERFOOD SUPERHERO: Rebecca Katz’s Moroccan Spiced Sweet Potato Salad

Bella’s Moroccan Spiced Sweet Potato Salad

Recipe by Rebecca Katz, author of The Longevity Kitchen

Serves 6

This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year-old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come outof the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents.

Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss.

Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.


2 tablespoons olive oil

1 cup onion, diced small

1 teaspoon freshly grated ginger or ½ teaspoon ground ginger

1 teaspoon cumin

½ teaspoon sweet paprika

1 pound orange-fleshed sweet potatoes or yams, peeled and cut into ½ inch cubes (2 medium

sweet potatoes)

½ teaspoon sea salt,

½ cup filtered water

¼ cup freshly squeezed orange juice (preferably blood orange)

1 teaspoon lemon zest

1 teaspoon orange zest

2 teaspoons maple syrup

2 tablespoon lemon juice

12 pitted kalamata olives cut in half

¼ cup finely chopped flat-leaf parsley

¼ cup toasted almonds or pistachios roughly chopped



1. Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden.

2. Add the ginger, cumin, paprika to the onions and sauté for 1 minute.

3. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze.

4. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt orsqueeze of lemon juice if desired.

5. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature.

6. Storage: Store refrigerated in airtight container for 5 days.


Note: Rebecca originally shared this recipe when she participated in the Superfood Superheroes Summit, my online learning event that allowed you to learn everything you want about superfoods from today’s hottest superfood pros. These nutrition and culinary rockstars joined me for a week to educate listeners all about using superfoods to stay healthy, slim, energetic and disease-free.

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