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Healthy Roasted Sweet Potato Quinoa Salad

This nutrient-dense salad features caramelized sweet potatoes, fluffy quinoa, and a zesty tahini-lemon dressing, perfect for lunches, dinners, or potlucks.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

For the salad

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3–4 cups)
  • 1 tbsp olive oil (for roasting)
  • ½ tsp paprika (smoked paprika works well)
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt (plus more to taste)
  • 1 cup dry quinoa, rinsed
  • 2 cups water (or low-sodium vegetable broth for more flavor)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 cups fresh arugula (substitute baby spinach or mixed greens)
  • 1 cup cherry tomatoes, halved
  • ¼ cup thinly sliced red onion (soak in cold water 5 minutes to mellow)

For the dressing

  • ⅓ cup tahini
  • 2 tbsp lemon juice (about half a lemon)
  • 1 tbsp olive oil (for dressing)
  • 1 small garlic clove, minced (or ¼ tsp garlic paste)
  • 2–4 tbsp warm water (to thin dressing)
  • 1 to taste salt

Instructions

Preparation

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  • Toss sweet potato cubes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer (don’t crowd).
  • Roast for 25–30 minutes, flipping once halfway, until edges are golden and fork-tender.

Quinoa

  • While potatoes roast, rinse quinoa in a fine-mesh sieve. Combine quinoa and 2 cups water in a small saucepan.
  • Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed.
  • Remove from heat and let sit 5 minutes, then fluff with a fork and let cool slightly.

Dressing

  • Make the dressing: whisk together ⅓ cup tahini, 2 tbsp lemon juice, 1 tbsp olive oil, minced garlic, and a pinch of salt.
  • Add 2 tbsp warm water and whisk. If too thick, add more warm water 1 tbsp at a time until creamy and pourable (2–4 tbsp total).

Assembly

  • In a large bowl, combine the fluffed quinoa, roasted sweet potatoes, chickpeas, arugula, cherry tomatoes, and red onion.
  • Drizzle the tahini dressing over the salad and toss gently until everything is coated.
  • Taste and adjust salt or lemon as needed. Garnish with chopped parsley if desired and serve.

Notes

If you prefer more protein, swap chickpeas for white beans or add toasted almonds. For nut-free creaminess, use sunflower seed butter instead of tahini, but reduce water gradually.