Ingredients:
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup baby spinach or arugula
- 1/2 red onion, thinly sliced
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup dried cranberries
- 1 avocado, sliced
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin, as needed)
- Salt and pepper to taste
Instructions:
Roast the Sweet Potatoes:
Preheat the oven to 400°F (200°C). Dice the sweet potatoes into small, even cubes. Apply olive oil to the sweet potato cubes, paprika, cumin, salt, and pepper until well coated. Arrange the sweet potatoes evenly on a baking sheet.
Roast them in the oven for 25-30 minutes, turning them halfway through to ensure they roast evenly.
They should become tender and slightly caramelized. Let the roasted sweet potatoes cool for a few minutes while you get the rest of the salad ready. For the quinoa, rinse it under cold water to eliminate any bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil, then add the rinsed quinoa and lower the heat to a simmer. Cover the saucepan and let the quinoa simmer for about 15 minutes or until all the water has absorbed.
Once the quinoa finishes cooking, fluff it with a fork to separate the grains. Set it aside to cool for a few minutes while you prepare the rest of the salad. To make the tahini dressing, whisk the tahini, lemon juice, olive oil, and minced garlic in a small bowl. For a hint of sweetness, mix in the maple syrup or honey. Gradually add water, one tablespoon at a time, until the dressing becomes smooth and pourable, but not too thin. Season with salt and pepper, Set the dressing aside as you assemble the salad.
Assemble the Salad Base:
In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, and baby spinach or arugula. You can substitute spinach with kale or another leafy green if you prefer. Mix in the thinly sliced red onion, pumpkin seeds, and dried cranberries. The contrast of textures — from the tender sweet potatoes and quinoa to the crunch of the pumpkin seeds — adds depth to every bite. Toss everything together gently, so the ingredients distribute evenly.
Add the Avocado:
Slice the avocado just before serving to keep it fresh and vibrant. Gently arrange the avocado slices on top of the salad, or mix them in if you prefer. Avocado adds creaminess to the salad and balances the tangy flavors from the tahini dressing. For an extra layer of flavor, sprinkle a bit of salt over the avocado slices. This enhances the avocado’s natural richness and makes the overall dish more satisfying.
Drizzle with Tahini Dressing:
Once you’ve combined the salad ingredients, drizzle the prepared tahini dressing over the top. You can start with a small amount and add more as needed, depending on how much dressing you like. If you prefer a lighter coating, serve the dressing on the side and allow everyone to add their own. Toss the salad gently to ensure that the dressing evenly coats the quinoa, sweet potatoes, and other vegetables. The creamy, tangy dressing complements the sweetness of the roasted potatoes and the nuttiness of the quinoa.
Optional Add-Ins:
You can customize this salad based on your taste preferences or what you have on hand. Add crumbled feta or goat cheese for a creamy, tangy kick. If you want more protein, toss in some chickpeas or grilled chicken. Toasted nuts like almonds or walnuts also make a great addition for added crunch. Feel free to experiment with your favorite ingredients to make this salad uniquely yours. You can also change up the vegetables, swapping sweet potatoes with roasted butternut squash or carrots.
Serve the Salad:
Serve the salad immediately after dressing it to maintain the freshness of the ingredients. The warm quinoa and roasted sweet potatoes provide a comforting contrast to the fresh greens and avocado. This salad works well as a light main course, but you can also pair it with grilled meat or fish for a heartier meal. If you’re serving it as a side dish, reduce the portion size slightly to balance it with the rest of your meal.
Storage and Meal Prep:
If you plan to store the salad for later, keep the dressing separate until just before serving. The salad will last in the refrigerator for up to 3 days. The tahini dressing can thicken when stored in the fridge, so you may need to add a bit of water or lemon juice to thin it out before using it. You can also prepare the roasted sweet potatoes and quinoa in advance for easy meal prep. Just store them in airtight containers and assemble the salad when you’re ready to eat.
Health Benefits:
This Roasted Sweet Potato and Quinoa Salad offers a nutrient-packed meal. Sweet potatoes has a lot of vitamins . Quinoa provides plant-based protein and essential amino acids, making it a complete protein source. The tahini dressing adds healthy fats, which help your body absorb the fat-soluble vitamins from the vegetables. This salad not only tastes great but also supports a balanced and nutritious diet. It’s a perfect choice for anyone looking to enjoy a healthy, plant-based meal that’s full of flavor.
Final Thoughts:
Roasted Sweet Potato and Quinoa Salad with Tahini Dressing is versatile, easy to prepare, and packed with both flavor and nutrients. Whether you’re making it for a weeknight dinner, meal prepping for the week, or bringing it to a gathering, this salad will impress with its combination of textures and flavors.