Sweet Potato and Quinoa Salad
Brighten up your mealtime with this vibrant Sweet Potato and Quinoa Salad—a hearty, nutrient-packed dish that's as colorful as it is delicious. Roasted sweet potatoes bring a hint of caramelized sweetness, perfectly balanced by fluffy quinoa and fresh, crisp baby spinach. Juicy cherry tomatoes, tangy feta cheese, and crunchy pumpkin seeds add layers of texture and flavor, while a zesty lemon-tahini dressing ties everything together with creamy, citrusy perfection. Ready in just 45 minutes, this wholesome salad is ideal for a quick lunch, a filling dinner, or as a standout side dish for any gathering. Packed with protein, fiber, and bold flavors, it’s a delicious way to embrace healthy eating.
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 3 tablespoons olive oil
- 1 cup quinoa
- 2 cups water
- 4 cups baby spinach
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup feta cheese
- 0.25 cup pumpkin seeds
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
Fluff the cooked quinoa with a fork and set aside to cool for a few minutes.
Prepare the vegetables: halve the cherry tomatoes, thinly slice the red onion, and rinse and dry the baby spinach.
Make the dressing by whisking together the tahini, lemon juice, maple syrup, grated garlic, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper in a small bowl. Add a teaspoon of water, if needed, to achieve a pourable consistency.
In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, baby spinach, cherry tomatoes, red onion, feta cheese, and pumpkin seeds.
Drizzle the lemon-tahini dressing over the salad and toss gently until all the ingredients are well coated.
Serve immediately or chill in the refrigerator for up to 2 hours before serving. Enjoy!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 24.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2984 mg | 230% | |
| Iron | 10729.1 mg | 59606% | |
| Potassium | 1075 mg | 23% | |
*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.
