Roasted Sweet Potato Quinoa Salad (Printable Version)
Caramelized sweet potatoes and quinoa on greens, tossed with lemon-tahini for a bright, nourishing bowl.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 2 cups baby spinach or mixed greens
04 - 1 small red onion, thinly sliced
05 - 1 avocado, sliced
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/2 teaspoon salt
→ Dressing
09 - 1/4 cup tahini
10 - 2 tablespoons lemon juice
11 - 2 tablespoons water
12 - 1 tablespoon olive oil
13 - 1 teaspoon maple syrup or honey
14 - 1 small garlic clove, minced
15 - Salt and pepper to taste
→ Toppings (optional)
16 - 1/4 cup feta cheese, crumbled
17 - 1/4 cup roasted pumpkin seeds or sunflower seeds
18 - 2 tablespoons chopped fresh cilantro or parsley
# Step-by-Step:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - Combine quinoa, 2 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup or honey, minced garlic, and salt and pepper until smooth. Adjust with additional water if a thinner consistency is desired.
05 - Divide greens evenly among four bowls. Top each with a portion of quinoa, roasted sweet potatoes, cherry tomatoes, red onion slices, and avocado.
06 - Generously drizzle lemon-tahini dressing over each bowl. Top with crumbled feta, roasted seeds, and fresh herbs as desired. Serve promptly.
# Expert Advice:
01 -
- Roasting the sweet potatoes caramelizes the edges and you’ll want to sneak ‘just one more’ before assembling the bowls.
- This salad sits beautifully in your fridge, making weekday lunches so much easier to look forward to.
02 -
- Once, I rushed the sweet potatoes and took them out early—they tasted dull and raw, so don’t skimp on roasting time.
- Letting the quinoa sit covered off heat makes every grain tender and easy to fluff, never gummy.
03 -
- If your tahini’s separated, stir it vigorously before measuring for a smoother dressing.
- Taste and season at every step—each ingredient shines when seasoned just right.