- Dish type
- Grain salad
- Quinoa salad
This colourful salad combines quinoa, roasted sweet potatoes, chopped broccoli, red and yellow peppers and cucumber with a tangy lemon and coriander dressing. The salad and dressing can be made ahead and stored separately in the fridge until serving.
12 people made this
- For the salad
- 475ml water
- 170g quinoa, rinsed
- 2 sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 100g chopped broccoli
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1/2 cucumber - peeled, seeded, and chopped
- For the dressing
- 60ml extra-virgin olive oil
- 2 tablespoons maple syrup
- 1/2 lemon, juiced
- 1/2 lime, juiced
- salt and freshly ground black pepper to taste
- 25g fresh coriander, chopped
MethodPrep:25min ›Cook:35min ›Ready in:1hr
- Preheat oven to 200 C / Gas 6.
- Bring water and quinoa to the 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; place on a baking tray. 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 roasted 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 fresh coriander.
Reviews & ratingsAverage global rating:(39)
Reviews in English (33)
Made this beautiful salad today but left out the broccoli, added red onion & unsalted sunflower seeds- it turned out delicious! Will definitely be making again.-12 May 2017
I really liked this recipe hot as well. To do it hot, I omitted the cucumber and replaced it with black beans. I either roasted it sauteed the other vegetables. I added broccoli and zucchini as well, but only because I had it on hand. Thanks for this lovely vegetarian meal or salad!-08 Jan 2019
by Sunny Burnie Shores
Added chicken and other roasted seasonal veg, topped with chopped nuts......could eat this every day!!!-10 Nov 2018
Roasted Quinoa Salad With Sweet Potatoes & Brussels Sprouts
For a nutritious and satiating plant-based main, try this roasted quinoa salad with sweet potatoes and Brussels sprouts with citrusy mustard dressing. It’s a crossover between a one-sheet pan dinner, a bake, and a warm salad and it’s gluten-free, vegetarian and vegan-friendly. You can dish it up for a weeknight dinner or as a veggie Christmas, Thanksgiving or Sunday Roast meal.
I love using cooked quinoa in fresh salads, but for this recipe, I wanted to make something a little more substantial with the warmth of roasted vegetables. Using pre-cooked quinoa and then baking it in the oven together with warm spices, sweet potatoes and Brussels sprouts creates a hearty dish that you can serve warm or cold.
While it feels like a roast, the zesty, citrusy dressing gives it winter/autumnal salad qualities. Whichever way you think of it, it’s a delicious recipe for any time of the year, and I think you will love it. You can serve it as a main dish with a salad or as a side dish that can be shared around. As I mentioned, it’s plant-based, so it’s a great alternative to meat-based mains for weekend roasts, Meatless Mondays, or any other holidays.
Sweet Potato Quinoa Salad
Admittedly, I'm not the biggest fan of salad unless it's packed with flavor and texture. I could never really love the big bowl of greens topped with a simple oil & vinegar dressing. I need some creaminess and crunch. without sacrificing health!
Enter. Sweet Potato Quinoa Salad!
A bed of greens - your choice, I love arugula - topped with roasted sweet potato, cooked quinoa, and a simple maple mustard dressing. SO MUCH FLAVOR. The maple mustard dressing goes so well with the sweet potato. you'll just have to trust me on that one.
Putting sweet potato in a salad is one of my favorite ways to eat it. It's probably one of the only ways that sweet potatoes reign supreme over white potatoes in our house. Sweet potatoes go so well over greens.
I recommend prepping this salad ahead of time if you have busy days: roasted the sweet potatoes and cook the quinoa on Sunday or the night before you want your salad. Lunchtime made simple.
You can eat this Sweet Potato Quinoa Salad warm or cold - it's delicious either way.
For the dressing, just whisk together maple syrup and your favorite mustard. I typically use a basic yellow mustard, but dijon also works well. It's creamy without any dairy or oil. You can also add in some nutritional yeast. if you're a "nooch" addict like I am! It's packed with healthy goodness, so why not?!
Quinoa Bowl Recipe Variations
I’ve made a thousand different variations of this easy quinoa bowl recipe over the years. Here are some of my favorites:
- along with the sweet potato for extra crunch.
- Use any toasted nut or seed – or a mix – in place of the almonds. I highly recommend pepitas or walnuts.
- Try millet or farro in place of the quinoa.
- Add a handful of dried cranberries or dried tart cherries for sweetness.
- Toss in a few tablespoons of minced herbs – think thyme, parsley, or sage.
- Use roasted butternut squash instead of sweet potatoes, a mix of roasted root vegetables, or something totally different, like roasted broccoli, cauliflower, or Brussels sprouts!
- Make a vegan quinoa bowl by swapping the feta for vegan Parmesan or dollops of pesto.
- Make a southwestern bowl by swapping the chickpeas for black beans, the lemon juice for lime juice, and finishing it with a drizzle of chipotle yogurt sauce!
Let me know what variations you try!
Sweet Potato, Quinoa Chickpea Salad is a perfect packed lunch
With so much healthy in one bowl, it's a good thing it's so satisfying and tasty, too. And here's another bonus this sweet potato quinoa chickpea salad keeps very well in the fridge, making an excellent make-ahead option for healthy grab and go lunches. A bowl of this delicious and nourishing salad is perfect for refuelling after a workout.
You can add some feta cheese before serving, but without it, this salad is vegan and gluten-free.
Roasted Sweet Potato and Quinoa Salad
This post has been updated 10/12/17 to include nutritional information.
I’ve been experimenting with warm, winter salads and this roasted sweet potato and quinoa salad has been my favorite so far.
Roasted sweet potatoes are tossed with warm, nutty quinoa. Add some peppery arugula, crunchy pecans and salty feta and you’ve got a warm, substantial and filling winter salad.
I started out by experimenting with butternut squash, but butternut squash is difficult to work with. Because I’m all about easy recipes, I decided that sweet potatoes would be a better choice since they are easy to peel and cut up.
Bright orange sweet potatoes are a winter superfood – rich in beta carotene (a powerful antioxidant), vitamin C, potassium and calcium.
This sweet potato salad with quinoa is one of my favorite fall salads – it’s hearty, healthy and filling.
If you’re a regular reader, you’ll know I’m a big quinoa fan and try to include it in my diet whenever I can. It’s a complete protein and has a good dose of fiber and iron. I used white quinoa – it has a nice nutty flavor and cooks up with a light and fluffy texture (vs. the crunchier red variety).
Tips for making this recipe:
- When roasting vegetables they tend to shrink in size, so cut the sweet potatoes into 1 inch pieces.
- Spread the sweet potatoes out evenly on the pan before putting them in the oven. If you mound up the sweet potatoes, they will steam rather than roast.
- Even though I’m touting this as a warm salad, it works well cold the next day.
Thanks for stopping by and I hope you enjoy the recipe – you can find me on Instagram, Pinterest and Twitter too!
I HOPE YOU LIKE THIS RECIPE AS MUCH AS I DO! IF YOU GIVE THIS ROASTED SWEET POTATO QUINOA SALAD RECIPE A TRY LET ME KNOW IN THE COMMENTS BELOW AND BE SURE TO SHARE A PICTURE ON INSTAGRAM USING THE TAGS @ALWAYSNOURISHED AND #ALWAYSNOURISHEDFOOD. I LOVE TO SEE WHAT YOU’RE COOKING!
This Roasted Sweet Potato Quinoa Salad was originally published in October 2016. The recipe and photos were updated in October 2018. Thank you for supporting Always Nourished and making recipes like this one possible!
Prepare the Sweet Potato Quinoa Salad
Soak quinoa in a bowl of water for half an hour. Drain.
Bring a three to four-quart pot of water to a boil. Add quinoa and return to boil. Lower heat continue cooking, uncovered, for about eight to nine minutes. Drain well and set aside.
Meanwhile, prepare the sweet potatoes. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Easy Baking Parchment Paper. Mix the sweet potato cubes, olive oil, salt, and pepper until well combined. Pour onto a parchment-lined baking sheet and roast for about 20 minutes or until they&rsquore softened, but not too soft. (You don&rsquot want them falling apart.) Mix midway, if necessary.
In a large bowl, combine the quinoa, sweet potatoes, scallions, dried cranberries, and parsley. Whisk together the dressing ingredients in a small bowl, or shake in a small jar. Taste and adjust seasoning if desired. Pour over salad and toss all together. Garnish with almonds and chopped parsley, if desired. This salad stays fresh for three to four days.
Soaking the quinoa and cooking it in a lot of water helps remove the bitter taste, and actually fluffs the quinoa kernels, giving them a mild, pleasant taste.
Roasted Sweet Potato Quinoa Salad with Maple-Orange Dressing
Roasted sweet potato salad with maple-orange dressing, walnuts, red onion, apple, dried cranberries, and goat cheese is an amazing healthy side dish to incorporate into any meal.
This blog may as well be called &ldquoThe Roasted Sweet Potato (with the occasional beet),&rdquo because lately, sweet potatoes are really the only root taking the lime light here. Rutabagas? Turnips? Celery root? You can turn over every stone ever, those roots are nowhere to be found.
I&rsquom going to speak for you and go ahead and say you don&rsquot mind. You don&rsquot mind, do you? Do you? Great! The second you send me an email looking for more rutabaga recipes, I&rsquoll change the name of this blog , I&rsquoll get right on the rutabaga.
You may look at this quinoa salad with its sweet components &ndash sweet potatoes, apples, cranberries, and maple-orange dressing &ndash and think to yourself, &ldquoso&hellipis this salad obnoxiously sweet? Is this salad actually dessert? Julia? Is it?&rdquo Good question. The answer is, &ldquono.&rdquo
There are definitely plenty of sweet elements to the salad, but it tastes nutty (on account of the walnuts and quinoa), tangy (on account of the goat cheese), zesty (on account of the dressing) with a little bite (on account of the red onion).
It also has a nice, warm element to it because I snuck cinnamon right into the dressing.
The main bullet point is this salad is well-balanced from a flavor and texture standpoint. If &ldquoflavorally&rdquo were a word, I could have cut four words out of that sentence. ::crickets:: This salad will be well-balanced from a nutritional stand point too if you added kale and bacon chicken to it.
Gaaah, that sounds delicious, why didn&rsquot I think of that?
This quinoa salad got tupper-ed up and went all the way to the mountains, into the wilderness, where cabins are built, campfires tell the greatest truth about life, bears definitely poop, and trees totally make sound when they fall.
My fellow mountaineers approved this salad with enthusiasm, but then again, they also approve of Nutter Butters, so you can take that statement with a grain of salt (or lots of grains, because salt makes everything better). No but really, this salad&rsquos freaking amazing.
I&rsquom going to sneak this in by being super discreet and not writing a big long run on sentence missing a bunch of comas immediately preceding the thing I want to sneak in so as to draw minimal attention to my sneakiness and I will neither bold nor italicize the sentence I&rsquom trying to sneak past you, because that would be just plain obvious on my part. This is the best quinoa salad ever.
Mix all the ingredients in a salad bowl: arugula, cooked quinoa, roasted sweet potatoes, cherry tomatoes, and pitted and diced avocado. Add Citrus Vinaigrette or Lemon Vinaigrette and mix again until combined.
Did you make this recipe. I’d love to know how it turned out! leave a comment and a rating below👇 thank you!