Quinoa Sweet Potato Salad is a vibrant, wholesome dish that combines fluffy quinoa, roasted sweet potatoes, crisp greens, and a zesty maple-mustard dressing for a perfect balance of sweet, savory, and tangy flavors. This Nutrient-Packed Bowl is ideal for lunch, dinner, or meal prep, offering a colorful, satisfying meal that’s naturally gluten-free and easily vegan. Whether for a weeknight or a potluck, it’s a crowd-pleaser that’s as nutritious as it is delicious.
Why You’ll Love Quinoa Sweet Potato Salad
This Quinoa Sweet Potato Salad recipe is a standout Nutrient-Packed Bowl:
- Wholesome Ingredients: Packed with fiber, vitamins, and protein.
- Meal Prep Friendly: Stays fresh for days, perfect for busy schedules.
- Flavorful Balance: Sweet potatoes, tangy dressing, and savory add-ins shine.
- Customizable: Adapt with your favorite greens, proteins, or toppings.
- I brought this to a fall gathering, and it was the ultimate Nutrient-Packed Bowl hit!
Ingredients for Quinoa Sweet Potato Salad
Here’s what you’ll need for Quinoa Sweet Potato Salad (serves 4):
- For the Salad:
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 cup (170g) quinoa, rinsed
- 2 tbsp olive oil
- 4 cups mixed greens (e.g., spinach, arugula, or kale)
- ⅓ cup (50g) dried cranberries
- ½ cup (100g) goat cheese, crumbled (or 1 avocado, diced)
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
- Optional Spices for Sweet Potatoes:
- ½ tsp cinnamon, cumin, chili powder, or cayenne
Ingredient Tips:
- Quinoa: Rinse well to remove bitterness; use a 2:1 water ratio.
- Sweet Potatoes: Dice evenly for uniform roasting.
- Greens: Kale needs massaging with oil for tenderness.
- Cheese/Avocado: Goat cheese adds tang; avocado makes it vegan.
- Equipment: Baking sheet, saucepan, mixing bowl, whisk.
Directions for Quinoa Sweet Potato Salad
Let’s create this delicious Quinoa Sweet Potato Salad!
Roast Sweet Potatoes
- I preheat the oven to 400°F (200°C).
- I toss 2 diced sweet potatoes with 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and optional spices (e.g., ½ tsp cumin).
- I spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Cook Quinoa
- I rinse 1 cup quinoa and cook in 2 cups water (1:2 ratio) in a saucepan.
- I bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.
- I let it rest covered for 5 minutes, then fluff with a fork for this Quinoa Sweet Potato Salad.
Make Dressing
- In a small bowl, I whisk 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 1 minced garlic clove, ½ tsp salt, and ¼ tsp black pepper until smooth.
Assemble Salad
- In a large bowl, I toss 4 cups mixed greens with the cooled quinoa, roasted sweet potatoes, ⅓ cup dried cranberries, and ½ cup goat cheese or diced avocado.
- I drizzle with the dressing and toss gently to combine.
Serve
- I serve immediately or chill for later, perfect for enjoying this Quinoa Sweet Potato Salad fresh or prepped ahead.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: ~400 kcal per serving
- Macros per Serving: 50g carbs, 10g protein, 18g fat, 8g fiber
Variations for Quinoa Sweet Potato Salad
Try these twists on Quinoa Sweet Potato Salad:
- Protein Boost: Add 1 cup chickpeas or black beans for heartiness.
- Greens Swap: Use massaged kale or romaine instead of mixed greens.
- Cheese Alternative: Swap goat cheese for feta or vegan cheese.
- Grain Switch: Replace quinoa with farro or bulgur for chewiness.
- Crunchy Add-In: Mix in ¼ cup pecans or pumpkin seeds for texture.
Storage
I store Quinoa Sweet Potato Salad in an airtight container in the refrigerator for up to 4 days. For best freshness, I keep the dressing separate until serving to prevent sogginess. I serve chilled or at room temperature; to warm, I gently heat the quinoa and sweet potatoes in a microwave for 30 seconds before combining.
Serving Ideas
Make your Quinoa Sweet Potato Salad a star Nutrient-Packed Bowl:
- Classic: Serve as a Nutrient-Packed Bowl with a side of hummus and pita.
- Garnish: Sprinkle extra cranberries or fresh parsley for color.
- Pairing: Enjoy with iced tea, sparkling water, or a light white wine.
- Presentation: Serve in a wide bowl or mason jars for a vibrant look.
- Occasion: Perfect for lunches, potlucks, or healthy weeknight dinners.
FAQs
Can I make Quinoa Sweet Potato Salad ahead of time?
Yes, roast sweet potatoes and cook quinoa in advance; store separately and assemble before serving.
Is this salad vegan?
Use avocado or vegan cheese instead of goat cheese for a vegan version.
Can I use other greens in Quinoa Sweet Potato Salad?
Yes, kale, arugula, or romaine work well; massage kale for tenderness.
How do I cook quinoa perfectly?
Use a 2:1 water-to-quinoa ratio, simmer covered for 15 minutes, then rest for 5 minutes before fluffing.
Can I serve this salad warm?
Yes, warm the sweet potatoes and quinoa slightly before mixing for a cozy dish.
What can I use instead of maple syrup?
Honey or agave syrup are great substitutes for the dressing.
Can I add meat to this salad?
Grilled chicken or turkey slices pair well for a non-vegetarian option.
How do I prevent the salad from getting soggy?
Store dressing separately and add greens just before serving.
What’s a good substitute for cranberries?
Raisins, chopped dates, or dried cherries are excellent alternatives.
How long does the dressing last?
The dressing stays fresh in an airtight container in the fridge for up to 1 week.
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Conclusion
Quinoa Sweet Potato Salad is a colorful, flavorful Nutrient-Packed Bowl that blends roasted sweet potatoes, fluffy quinoa, and a zesty dressing for a healthy, satisfying meal. Perfect for meal prep, potlucks, or weeknight dinners, this versatile salad will quickly become a favorite. Try it today!
Quinoa Sweet Potato Salad
Ingredients
- 6 cups chopped sweet potatoes about 2 pounds
- 2 tablespoons olive oil
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 5 cups fresh baby spinach coarsely chopped
- 1 large avocado chopped
- 1/3 cup dried sweetened cranberries
- 1/4 cup thinly sliced fresh basil optional
- 1 large lemon for zest and juice
- 4 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon honey or agave for vegan option
- 1 teaspoon minced garlic
- 1/2 cup olive oil
Instructions
- Preheat oven to 425°F (220°C). Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large sheet pan, drizzle with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat and spread out evenly. Roast for 15 minutes, flip, and roast for another 10–20 minutes until tender and lightly browned.
- While sweet potatoes are roasting, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- In a small bowl or mason jar, combine lemon zest, lemon juice, red wine vinegar, Dijon mustard, dried oregano, dried basil, honey (or agave), minced garlic, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified. Set aside.
- In a large mixing bowl, combine cooled quinoa and chopped spinach. Add roasted sweet potatoes, chopped avocado, dried cranberries, and fresh basil (if using).
- Drizzle the desired amount of dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- For a vegan version, substitute honey with agave syrup in the dressing.
- To keep the salad fresh, add avocado and dressing just before serving.
- This salad can be made ahead; store components separately and assemble when ready to eat.
- Optional additions include toasted nuts or seeds for extra crunch.
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