Roasted Sweet Potato Quinoa Salad
A hearty and nutritious salad with roasted sweet potatoes, quinoa, chickpeas, arugula, and a creamy lemon-tahini dressing, perfect for meal prep or as a vibrant potluck dish.
Ingredients
For the roasted sweet potato
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes Use golden or garnet sweet potatoes interchangeably.
- 1 tbsp olive oil Use avocado oil for higher smoke point.
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt Plus extra to taste.
For the quinoa
- 1 cup dry quinoa, rinsed Rinse thoroughly in a fine-mesh sieve.
- 2 cups water
For the salad
- 1 can chickpeas, drained and rinsed (15 oz)
- 3 cups fresh arugula
- 1 cup cherry tomatoes, halved
- ¼ cup thinly sliced red onion
For the tahini dressing
- ⅓ cup tahini If unavailable, try 3 tbsp plain yogurt with a splash of lemon.
- 2 tbsp lemon juice About 1 lemon.
- 1 tbsp olive oil For dressing.
- 1 small garlic clove, minced
- 2–4 tbsp warm water To thin the tahini.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tbsp olive oil, paprika, garlic powder, ¼ tsp salt, and ¼ tsp black pepper, and spread in a single layer on the baking sheet.
Roasting and Cooking
- Roast sweet potatoes for 25–30 minutes, flipping once halfway, until tender and edges are golden.
- While the sweet potatoes are roasting, combine rinsed quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Making the Dressing
- In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and a pinch of salt. Gradually add warm water until the dressing is creamy and pourable.
- Adjust salt or lemon to taste.
Assembly
- In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, chickpeas, arugula, cherry tomatoes, and sliced red onion.
- Drizzle the tahini dressing over the salad and toss lightly to combine.
- Garnish with chopped parsley or extra lemon if desired. Serve warm, at room temperature, or chilled.
Notes
Store leftovers in airtight containers for up to 3–4 days. Keep dressing separate to maintain greens crispness. For more heft, add roasted pumpkin seeds or crumbled feta if not vegan.