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.

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.

Ingredients You’ll Need

• Sweet potatoes: These provide a sweet and creamy texture to the salad. If you prefer a different type of potato or squash, Japanese sweet potatoes or butternut squash, can be used as a substitute.
• Olive oil: Used for roasting the sweet potatoes. You can substitute with avocado oil, butter, or even melted coconut oil for a different flavor.
• Paprika: Adds a smoky, slightly spicy flavor.
• Ground cumin: Provides earthy, warm notes.
• Salt and Ground pepper: Enhances the overall flavor. Adjust to taste, but don’t omit entirely.
• Cooked quinoa: A protein-rich base for the salad. You can substitute with cooked rice, couscous, or even bulgur for a different grain option.
• Canned black beans: These add protein and a creamy texture. Kidney beans or pinto beans can be used as substitutes.
• Avocado: Adds creaminess and healthy fats. Make sure they are not over ripe so they don’t discolor faster.
• Dried cranberries: Provide a sweet and tart contrast. You can use raisins, chopped dried apricots, or pomegranate arils for variety.
• Slivered almonds: Adds crunch and nutty flavor. Substitute with chopped walnuts, pecans, or sunflower seeds if you have allergies or different preferences.
• Fresh cilantro: Adds a bright, fresh flavor. If you’re not a fan of cilantro, try parsley or basil for a different herbaceous note.
• Lime juice: Provides a tangy kick. Lemon juice is a suitable substitute.
• Maple syrup: Adds sweetness and balances the acidity. Honey or agave nectar can be used instead.
• Minced garlic: Gives the dressing a savory depth. Freshly minced or even garlic powder can be used, adjusting the quantity to your taste.

How To Make Sweet Potato Quinoa Salad

Step 1: Prepare the equipment. Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set it aside. Gather bowls.

Step 2: Prepare the potatoes. 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.

Step 3: 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.

Step 4: Prepare the dressing. 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.

Step 5: Combine and serve. 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.

Recipe Tips

• 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.

Storage & Recipe Variations

• Storage: Store leftovers in an airtight container in the refrigerator. The salad is great for meal prep or enjoying as leftovers the next day.
• Add proteins: If you want to make this salad a complete meal, consider adding proteins like grilled chicken, tofu, shrimp or chickpeas to make it more substantial.
• More Veggies: Add ingredients like diced red onion, or roasted red bell peppers for extra flavor and texture.
• Cheese: You can add crumbled feta cheese.
• Add nuts: Add some roasted pumpkin seeds, sunflower seeds or pistachios if you don’t like almonds.

What to Serve with Sweet Potato Quinoa Salad

This salad is a side dish. I recommend serving it with some grilled chicken, steak, shrimp, or tofu to make it a heartier meal. The protein will complement the salad’s flavors and make it more filling. Here are some recommendations to serve with this salad.

• Grilled Half Chicken
• Grilled Chicken Drumsticks
• Mediterranean Lamb Chops
• Oven Roasted Chicken
• Boneless Turkey Breast
• Turkey Meatballs

Frequently Asked Questions

More Salad Recipes

If you love quinoa, try my Easy Mediterranean Quinoa Salad or Southwest Shrimp Quinoa Salad. You can also try some of my other favorite recipes below.

• Thai Chicken Mango Salad
• Autumn Chopped Chicken Salad
• Shrimp Orzo Salad
• Greek Chicken Salad

Sweet Potato Quinoa Salad is a versatile dish that can be enjoyed warm or cold. It works well as a side dish, a light lunch, or even a main course. It’s adaptability makes it suitable for various occasions and meal preferences. Whether you enjoy it as a meal or a side dish, this salad is a filling and delicious option that’s pack with proteins and nutritious ingredients.

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