Roasted Sweet Potato and Quinoa Salad
Cubed sweet potatoes roast until caramelized, then are tossed with cooked quinoa, greens, and a lemon-tahini dressing that doubles as both a marinade and a finishing sauce. The salad works warm straight from the oven or at room temperature, making it practical for meal prep. Total time runs about 45 minutes.
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
- ⅓ 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
- ⅛ 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:
- 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
Calories: 407kcalCarbohydrates: 58gProtein: 11gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 450mgPotassium: 871mgFiber: 8gSugar: 8gVitamin A: 17029IUVitamin C: 21mgCalcium: 118mgIron: 4mg
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