This salad is roasted sweet potatoes and quinoa tossed with baby arugula, cherry tomatoes, red onion, and parsley, all dressed in a lemon-tahini sauce. It works as a full meal or a substantial side, and it holds up well enough to pack for lunch the next day without turning soggy.
Before you start
Two things make or break this recipe. First, rinse the quinoa under cold running water for a full 30 seconds before cooking — the natural coating on the seeds tastes bitter if you skip it, and no amount of dressing will cover that up. Second, give the sweet potatoes real space on the baking sheet. Crowded pieces steam instead of roast, and you lose the caramelized edges that make them worth eating. Use one large sheet pan and spread the cubes in a single layer with gaps between them; if your pan is small, roast in two batches rather than piling them up.
Keeping and reheating
Store the assembled salad in an airtight container in the fridge for up to 3 days. The arugula will soften by day two, so if you want crisp greens later in the week, keep them separate and add them when you serve. The dressing keeps in a small jar for up to 5 days — it will thicken in the cold, so stir in a teaspoon of water to loosen it before using. The sweet potatoes and quinoa can be frozen together (without the greens or dressing) for up to 2 months; thaw overnight in the fridge and warm in a dry skillet over medium heat for a few minutes rather than microwaving, which tends to make the quinoa gummy.
Common problems and fixes
- Dressing seizes into a thick paste: Tahini brands vary a lot in consistency. If your dressing is too thick to drizzle, add water one teaspoon at a time and whisk until it flows. Cold tahini from the fridge makes this worse — let it come to room temperature first.
- Quinoa turns out mushy: This usually means too much water or too long on the heat. Once the liquid is absorbed and you see the little white tails on the seeds, take the pot off the burner immediately and let it steam with the lid on for 5 minutes — don’t keep cooking it.
- Sweet potatoes stick to the pan: Either the oil wasn’t enough or the pan wasn’t hot. Preheat the sheet pan in the oven for 5 minutes before adding the potatoes, and make sure every piece is coated in oil before it goes on.
- Salad tastes flat: The fix is almost always more lemon juice or a pinch of salt added right before serving — both the quinoa and sweet potatoes absorb seasoning as they sit, so taste again after assembly and adjust.
- Red onion is too sharp: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. Skip the garnish of extra raw onion on top — not worth the extra dish — and rely on what’s already mixed in.
Roasted Sweet Potato and Quinoa Salad
Equipment
- Baking sheet
- Parchment paper
- Medium saucepan
- Chef's knife
- Cutting board
- Mixing bowls
- Whisk
Ingredients
For the Quinoa and Sweet Potatoes:
- 1 cup quinoa uncooked, rinsed thoroughly
- 2 cups water for cooking quinoa
- 2 medium sweet potatoes peeled and cubed into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil divided use
- 1 teaspoon ground cumin for roasting
- ½ teaspoon smoked paprika adds depth to the sweet potatoes
- ½ teaspoon sea salt to taste
For the Salad Base:
- 3 cups baby arugula or mixed greens, packed
- 1 cup cherry tomatoes halved
- â…“ cup red onion thinly sliced
- ¼ cup fresh parsley finely chopped
For the Dressing:
- 3 tablespoons tahini smooth, runny tahini works best
- 1 tablespoon fresh lemon juice plus more to taste
- 1 teaspoon maple syrup pure, to balance acidity
- 2 tablespoons water to thin the dressing
- â…› teaspoon sea salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the cubed sweet potatoes in a bowl and toss with 1 tablespoon olive oil, cumin, smoked paprika, and sea salt. Spread in an even layer on the prepared baking sheet.
- Roast sweet potatoes for 25–30 minutes, turning once halfway, until golden and tender.
- While sweet potatoes roast, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let rest 5 minutes covered. Fluff with a fork.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and sea salt until smooth and creamy.
- In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, arugula, cherry tomatoes, red onion, and chopped parsley. Drizzle with the lemon-tahini dressing and toss gently to coat.
- Taste and adjust lemon juice, salt, or dressing thickness as desired. Serve immediately or refrigerate for up to 2 days.
Notes
Mary’s Tips:Â
- For extra protein, add roasted chickpeas seasoned with smoked paprika.
- Try replacing arugula with spinach for a milder green base.
- Use tricolor quinoa for a vibrant, textural contrast.
- To mellow the red onion, soak slices in cold water for 10 minutes before using.
Nutrition
Frequently asked questions
Can I use a different grain instead of quinoa?
Yes — cooked farro, millet, or bulgur all work here. Bulgur is the fastest option since it only needs to soak in boiling water for about 15 minutes with no stovetop required.
Can I make the lemon-tahini dressing ahead of time?
Yes, and it actually tastes better after 30 minutes once the flavors settle. Make it up to 5 days ahead and keep it in a sealed jar in the fridge, stirring in a little water to loosen it before you dress the salad.
How do I make this more filling as a main dish?
Add a can of drained, rinsed chickpeas — toss them on the sheet pan with the sweet potatoes for the last 15 minutes so they crisp up slightly. That adds protein and means no extra pot.
My tahini is very bitter — is the dressing supposed to taste like that?
No — a good tahini should be nutty with only a mild bitterness. If yours is sharp or unpleasant on its own, the maple syrup in the dressing helps, but it won’t fully fix low-quality tahini; look for a brand made from hulled sesame seeds, which are noticeably milder.
More plant-based recipes to try
- Mediterranean Lentil Power Bowl
- Mediterranean Orzo Artichoke Salad
- Roasted Vegetable Macadamia Dukkah Salad
- Brightened Bulgur Wheat Salad