Roasted Sweet Potato & Quinoa Salad with Creamy Dressing

Roasted Sweet Potato & Quinoa Salad with Creamy Dressing

This vibrant and nourishing salad is packed with wholesome ingredients, making it perfect for a light yet satisfying meal. The roasted sweet potatoes bring a caramelized sweetness, while the quinoa adds a protein boost. Fresh greens, juicy mango, and crunchy bell peppers create a delightful mix of textures, all tied together with a creamy, tangy dressing. Whether you enjoy it as a main dish or a hearty side, this salad is a flavorful way to eat healthily and feel great!

Total Time: ~40 minutes

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Assembly: 5 minutes

Ingredients:

For the Salad:

1 cup cooked quinoa (white, red, or tricolor)

1 medium orange sweet potato, diced

1 medium purple sweet potato, diced (or use more orange if unavailable)

1/2 cup diced red bell pepper

1/2 cup diced mango (optional, for sweetness)

2 cups mixed greens (such as spinach or arugula)

1/4 cup corn kernels

1 tbsp olive oil

Salt & pepper to taste

For the Dressing:

1/4 cup tahini or Greek yogurt

2 tbsp lemon juice

1 tbsp maple syrup or honey

1 tsp Dijon mustard

1 garlic clove, minced

1–2 tbsp water (to thin)

Salt & pepper to taste

Instructions:

Roast the Sweet Potatoes:

Preheat your oven to 400°F (200°C).

Toss the diced sweet potatoes with olive oil, salt, and pepper.

Spread them on a baking sheet and roast for 25–30 minutes until tender.

Prepare the Quinoa:

Rinse 1/2 cup quinoa under cold water.

Cook according to package instructions (usually 1:2 quinoa to water ratio).

Let it cool slightly.

Make the Dressing:

In a bowl, whisk together tahini (or yogurt), lemon juice, maple syrup, mustard, garlic, salt, and pepper.

Add water as needed to reach desired consistency.

Assemble the Salad:

In a large bowl, layer the greens, cooked quinoa, roasted sweet potatoes, red bell pepper, mango, and corn.

Drizzle the dressing on top and toss gently.

Serve and Enjoy!

Tips for the Best Salad:

Even Roasting: Cut the sweet potatoes into uniform pieces to ensure they cook evenly. Toss them halfway through roasting for a perfect golden-brown finish.
Fluffy Quinoa: Rinse quinoa before cooking to remove bitterness, and let it sit covered for 5 minutes after cooking to make it extra fluffy.
Balanced Dressing: If the dressing is too thick, add water or lemon juice, a teaspoon at a time, until it reaches your desired consistency.
Meal Prep Friendly: Roast the sweet potatoes and cook the quinoa in advance for quick assembly during the week.

Variations to Try:

Protein-Packed: Add grilled chicken, shrimp, chickpeas, or tofu for extra protein.

Creamy Twist: Toss in avocado slices or a dollop of hummus for a richer texture.

Crunch Factor: Sprinkle toasted nuts or seeds (almonds, pecans, sunflower seeds, or pumpkin seeds) for added crunch.

Fruity Additions: Swap mango for pomegranate seeds, apple slices, or dried cranberries for a different flavor profile.

Cheese Lovers: Crumbled feta or goat cheese adds a creamy, tangy touch.

Spicy Kick: Add a pinch of cayenne pepper to the dressing or top the salad with sliced jalapeños for some heat.

Estimated Nutrition Per Serving (Approx. 4 servings):

(Note: Values may vary based on ingredients used.)

Calories: ~350–400 kcal

Protein: ~10g

Carbohydrates: ~55g

Fiber: ~8g

Healthy Fats: ~12g

Sugar: ~10g (natural sugars from sweet potatoes and mango)

Storage Tips:

Refrigeration:

• Store in an airtight container in the fridge for up to 3 days.
• Keep the dressing separate until ready to serve to prevent sogginess.

Freezing (Not Recommended):

• The salad’s fresh ingredients, like greens and mango, won’t freeze well.
• You can freeze the roasted sweet potatoes and quinoa separately and reheat them when needed.

Reheating:

• If serving warm, lightly reheat roasted sweet potatoes in an air fryer or oven at 350°F (175°C) for 5–7 minutes.
• Quinoa can be warmed in a microwave for 30 seconds with a splash of water.