Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad

Roasted Sweet Potato Quinoa Salad is a nutritious salad that’s full of pleasant flavors, textures and packed with proteins that keep you full for longer without doing a lot of work. Whether you pack it for lunch the next day or serve it as a side dish during a family gathering, this salad only gets better with time.

Not only is Sweet Potato Quinoa salad a delight for the tastebuds, it is a true feast for the eyes. The deep orange of the sweet potatoes contrasts beautifully with the bright greens of the herbs and the jewel tones of dried cranberries. Quinoa and sweet potato salad is perfect for making extra servings to enjoy later, both with your eyes and your tastebuds! I love making this salad during holiday dinners.

Table of Contents

Why l Love This Salad

It’s nutritious and balanced. This salad is a nutritional powerhouse. It combines sweet potatoes, quinoa, and various veggies, offering a well-rounded mix of carbohydrates, protein, fiber, and essential vitamins and minerals.

It’s easy to customize. You can tailor the ingredients to suit your preferences. Add nuts for crunch, feta cheese for creaminess, or swap out herbs and dressings to create different variations of the salad.

It’s make-ahead friendly. It’s perfect for meal prep or making ahead for gatherings. The flavors meld and improve over time, making it a great choice for leftovers or for preparing in advance.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 4 servings

Ingredients:

For Salad

▢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

For Dressing

▢¼ cup olive oil

▢2 tablespoons lime juice

▢1 tablespoon maple syrup

▢2 teaspoons minced garlic

▢½ teaspoon salt

▢½ teaspoon ground pepper

Instructions:

Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set it aside.

Place the sweet potato cubes in a large bowl. Drizzle them with olive oil, then add paprika, ground cumin, salt, and pepper. Toss everything together until well coated.

Spread the seasoned sweet potatoes over the parchment paper on the baking tray. Roast them for 18-20 minutes, or until they are nicely roasted. Once done, allow the roasted sweet potatoes to cool.

While the sweet potatoes are cooling, prepare the salad dressing. In a separate bowl, combine olive oil, lime juice, maple syrup, garlic, salt, and pepper. Set the dressing aside.

In a large bowl, add the roasted sweet potatoes, quinoa, black beans, avocado, cranberries, almonds, and cilantro. Drizzle the prepared dressing over the salad and toss to combine everything.

Serve the salad with extra dressing on the side.

Notes:

Do not mix the dressing until you are ready to eat.

Prepare in advance: Prepare all your ingredients before starting. This includes chopping the sweet potatoes, cooking the quinoa, and having all the salad components ready. It makes the process smoother.

Don’t overcook quinoa: When cooking quinoa, be careful not to overcook it. It should be tender but still have a slight bite (al dente). Overcooking can make it mushy.

Customize dressing: Taste the dressing before adding it to the salad. Adjust the sweetness or acidity as needed by adding more maple syrup or lime juice.

Mix gently: When combining all the salad ingredients, mix gently. Overmixing can cause the avocado to become mushy, and you want to maintain the integrity of the ingredients.

Nutritional Info: