Best 2 Roasted Sweet Potato Quinoa Salad Recipes

Indulge in a vibrant and wholesome Roasted Sweet Potato Quinoa Salad, a delightful fusion of flavors and textures. This power-packed salad combines roasted sweet potatoes, fluffy quinoa, refreshing cucumbers, crisp red onions, juicy tomatoes, and a tangy lemon-tahini dressing. With a perfect balance of sweetness, earthiness, and tang, this salad is a feast for your taste buds. Accompanying this main recipe are three additional variations to tantalize your palate: a flavorful Roasted Sweet Potato and Black Bean Salad with a zesty lime-cilantro dressing, a protein-rich Quinoa and Chickpea Salad bursting with Mediterranean flavors, and a unique Sweet Potato and Kale Salad with a creamy avocado-tahini dressing. Each variation offers a unique twist on the classic, catering to different dietary preferences and taste profiles. Get ready to embark on a culinary journey with this versatile and delectable salad.

Here are our top 2 tried and tested recipes!

ROASTED SWEET POTATO QUINOA SALAD WITH ZESTY LIME DRESSING RECIPE - (4.2/5)

Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing Recipe - (4.2/5) image

Provided by á-70803

Number Of Ingredients 16

Ingredients

For the Dressing:
Ingredients
2 sweet potatoes, washed, peeled and cut into 1 cm chunks
1 tablespoon oil
1/2 cup dried quinoa
1 cup water or stock
1/2 cup dried cranberries
1/2 cup cilantro and parsley, roughly chopped
1/4 cup finely chopped red onion
2-3 tablespoons raw pumpkin seeds
4 tablespoons extra virgin olive oil
Juice of 1 lime
1 tablespoon apple cider vinegar
1 tablespoon honey
1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
1/4 teaspoon sea salt

Steps:

For the Roasted Sweet Potatoes: 1. Preheat oven to 400F 2. Transfer the chopped sweet potato to the baking sheet, drizzle with 1 tablespoon of oil, and gently toss to coat. 3. Bake for 20 minutes. Let potatoes cool slightly before handling. For the Quinoa: 1. Add dried quinoa and cooking liquid of choice to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid. 2. Let the quinoa cook for 10-12 minutes or until fluffy and no water remains. 3. Remove from heat and let cool slightly in pot before handling. For the Dressing: 1. Add oil, lime juice, vinegar, honey, spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside. For the Salad: 1. In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, cranberries, onions and fresh herbs. 2. Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed. 3. Garnish with raw pumpkin seeds on top. 4. Serve immediately or store in the fridge for up to 3 days.

ROASTED SWEET POTATO QUINOA SALAD

Roasted Sweet Potato Quinoa Salad image

Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!

Provided by Melanie McClare

Categories Salad Grains Quinoa Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups water
1 cup quinoa, rinsed
2 sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 cup chopped broccoli
1 yellow bell pepper, diced
1 red bell pepper, diced
½ cucumber - peeled, seeded, and chopped
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
½ lemon, juiced
½ lime, juiced
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
Toss sweet potatoes in olive oil on a baking sheet.
Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g

Tips:

Choose firm, brightly colored sweet potatoes for the best flavor and texture.
Pierce the sweet potatoes with a fork before roasting to help them cook evenly.
Roast the sweet potatoes at a high temperature (400 degrees Fahrenheit or 200 degrees Celsius) for a crispy exterior and tender interior.
Toss the roasted sweet potatoes with olive oil, salt, and pepper to enhance their flavor.
Cook the quinoa according to the package directions for perfect texture.
Use a combination of vegetables for a colorful and nutritious salad, such as bell peppers, cucumber, and tomatoes.
Add fresh herbs, such as cilantro or parsley, for a burst of flavor.
Serve the salad warm or at room temperature for the best taste.

Conclusion:

This roasted sweet potato and quinoa salad is a delicious and healthy dish that is perfect for lunch, dinner, or a side dish. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients and a little bit of time, you can create a satisfying and nutritious meal that the whole family will enjoy.