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Roasted Sweet Potato Quinoa Salad

A hearty, vibrant salad featuring roasted sweet potatoes, fluffy quinoa, protein-rich chickpeas, and a creamy tahini dressing, perfect for meal prep, potlucks, or a satisfying weeknight meal.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 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)
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt (for the sweet potatoes)
  • 1 cup dry quinoa, rinsed
  • 2 cups water
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 cups fresh arugula
  • 1 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion

For the dressing

  • 1/3 cup tahini
  • 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 dressing)

Instructions

Preparation

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  • Toss the sweet potato cubes with 1 tbsp olive oil, paprika, garlic powder, 1/4 tsp salt, and black pepper. Spread in a single layer.
  • Roast for 25–30 minutes, flipping once halfway, until the cubes are tender and edges are caramelized.

Quinoa Cooking

  • While the potatoes roast, rinse the quinoa under cold water to remove bitterness.
  • Combine quinoa and 2 cups water in a small saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until water is absorbed.
  • Remove from heat and let sit, covered, for 5 minutes; then fluff with a fork and let cool slightly.

Dressing Preparation

  • In a bowl, whisk together tahini, lemon juice, 1 tbsp olive oil, minced garlic, and a pinch of salt.
  • Add 2 tbsp warm water and whisk; add more water 1 tbsp at a time until the dressing is creamy and pourable.
  • Taste and adjust salt or lemon as needed.

Assembly

  • In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, arugula, cherry tomatoes, and red onion.
  • Drizzle the tahini dressing over the salad (start with half and add more to taste). Toss gently to combine.
  • Garnish with chopped parsley if desired and serve warm or at room temperature.

Notes

For storage, keep the dressing separate until serving for best texture. This salad stores well for 3–4 days in an airtight container. You can swap arugula for baby spinach or mixed greens and use tahini alternatives if needed.