Sweet Potato Quinoa Salad Recipe

This Sweet Potato Quinoa Salad is a vibrant and nutritious dish that’s perfect for any meal. Combining roasted sweet potatoes, protein-packed quinoa, and a zesty lime dressing, it’s both satisfying and refreshing.

Ingredients

• 1 ½ lb sweet potatoes (skin peeled and cubed into ½ inch size)
• 2 tablespoons olive oil
• ¾ teaspoon paprika
• ¾ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 cups cooked quinoa
• 1 cup canned black beans (drained and rinsed)
• 1 medium avocado (chopped)
• ⅓ cup dried cranberries
• ⅓ cup slivered almonds
• 2 tablespoons fresh cilantro (chopped)
• ¼ cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set it aside.
2. Step 2: Place the sweet potato cubes in a large bowl. Drizzle with 2 tablespoons olive oil, then add paprika, ground cumin, ½ teaspoon salt, and ½ teaspoon ground pepper. Toss until well coated.
3. Step 3: Spread the seasoned sweet potatoes evenly on the parchment-lined baking tray. Roast for 18-20 minutes, or until tender and slightly caramelized. Remove and allow to cool.
4. Step 4: While the sweet potatoes cool, prepare the dressing. In a bowl, whisk together ¼ cup olive oil, lime juice, maple syrup, minced garlic, ½ teaspoon salt, and ½ teaspoon ground pepper. Set aside.
5. Step 5: In a large bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, chopped avocado, dried cranberries, slivered almonds, and chopped cilantro.
6. Step 6: Drizzle the dressing over the salad and toss gently to combine. Serve immediately with extra dressing on the side if desired.

Tips & Variations

• For extra crunch, lightly toast the slivered almonds before adding them to the salad.
• Swap dried cranberries for raisins or chopped dried apricots for a different fruity note.
• Try adding a sprinkle of feta cheese or a handful of chopped spinach to boost flavor and nutrients.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the avocado fresh, add it just before serving. Leftover salad can be enjoyed cold or at room temperature. If desired, reheat gently without avocado.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can roast the sweet potatoes and cook the quinoa in advance. Store them separately and combine with fresh ingredients and dressing just before serving for the best texture and flavor.

Is this salad suitable for a vegan diet?

Absolutely. This recipe contains no animal products, making it a great vegan-friendly option full of plant-based protein and healthy fats.

Sweet Potato Quinoa Salad Recipe

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★★★★★

4.7 from 462 reviews

A vibrant and nutritious Sweet Potato Quinoa Salad that combines roasted sweet potatoes, protein-packed quinoa, and a zesty homemade dressing. This hearty salad is perfect as a wholesome lunch or a light dinner option, bursting with flavors from cumin, paprika, fresh cilantro, and a hint of sweetness from maple syrup and dried cranberries.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Sweet Potatoes

• 1 ½ lb sweet potatoes, peeled and cubed into ½ inch pieces
• 2 tablespoons olive oil
• ¾ teaspoon paprika
• ¾ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground pepper

Salad & Dressing

• 2 cups cooked quinoa
• 1 cup canned black beans, drained and rinsed
• 1 medium avocado, chopped
• ⅓ cup dried cranberries
• ⅓ cup slivered almonds
• 2 tablespoons fresh cilantro, chopped
• ¼ cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking tray with parchment paper to prevent sticking and for easy cleanup.
2. Prepare the sweet potatoes: In a large mixing bowl, toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, paprika, ground cumin, salt, and ground pepper until they are evenly coated with the spices and oil.
3. Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking tray. Roast them in the preheated oven for 18 to 20 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool.
4. Make the dressing: While the sweet potatoes cool, prepare the dressing by whisking together ¼ cup of olive oil, lime juice, maple syrup, minced garlic, salt, and pepper in a small bowl. Set aside to allow flavors to meld.
5. Assemble the salad: In a large salad bowl, combine the cooled roasted sweet potatoes, cooked quinoa, black beans, chopped avocado, dried cranberries, slivered almonds, and chopped cilantro. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
6. Serve: Serve the salad immediately with extra dressing on the side if desired, or refrigerate for up to a day for flavors to develop further. This salad can be served cold or at room temperature.

Notes

• Cook quinoa ahead of time and have it chilled for convenience.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the sweet potato seasoning.
• For a nut-free version, omit the slivered almonds or substitute with pumpkin seeds.
• To keep the avocado from browning, toss it with a little lime juice before adding to the salad.
• This salad stores well in the fridge for up to 2 days but is best enjoyed fresh.

Keywords: sweet potato quinoa salad, roasted sweet potatoes, quinoa salad, healthy salad, vegetarian salad, gluten free salad, easy quinoa recipe