High Protein Sweet Potato Salad
Elevate your salad game with this High Protein Sweet Potato Salad, a vibrant and nutrient-packed dish perfect for lunch, dinner, or meal prep. Featuring roasted caramelized sweet potatoes seasoned with smoky paprika and cumin, nutty quinoa, protein-rich chickpeas, and crisp baby spinach, every bite is a deliciously satisfying medley of textures and flavors. Tossed in a creamy, tangy dressing made from Greek yogurt, tahini, lemon juice, and a hint of maple syrup, this salad is as nutritious as it is flavorful. Ready in under 40 minutes, it's customizable for a vegan twist and topped with crunchy pumpkin seeds for an optional finishing touch. Ideal for those seeking healthy, high-protein meal options, this sweet potato salad is as versatile as it is wholesome.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 cup cooked quinoa
- 1 cup canned chickpeas
- 2 cups baby spinach
- 0.5 medium red onion
- 0.5 cup plain Greek yogurt (or dairy-free yogurt)
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons pumpkin seeds (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into 1-inch pieces. Toss them in a bowl with olive oil, ground cumin, smoked paprika, and a pinch of salt. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are fork-tender and slightly caramelized, flipping them halfway through cooking.
While the sweet potatoes are roasting, prepare the other ingredients. Rinse and drain the chickpeas, slice the red onion thinly, and rinse the baby spinach. Cook the quinoa if it’s not already prepared and let it cool slightly.
In a small bowl, whisk together the Greek yogurt (or dairy-free yogurt), lemon juice, tahini, maple syrup, salt, and black pepper to create the dressing. Adjust seasoning to taste if needed.
Once the sweet potatoes are roasted, let them cool for 5-10 minutes.
In a large mixing bowl, combine the spinach, cooked quinoa, chickpeas, roasted sweet potatoes, and red onion. Drizzle the dressing over the top and gently toss until the ingredients are evenly coated.
Transfer the salad to a serving dish and sprinkle pumpkin seeds on top if desired for added crunch.
Serve immediately, or chill in the fridge for 30 minutes before serving for a refreshing, cold salad.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 35.0 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1605 mg | 123% | |
| Iron | 5370.6 mg | 29837% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
