Print

Healthy Roasted Sweet Potato Salad Recipe

Healthy Roasted Sweet Potato Salad Recipe
Print Recipe

★★★★★

4.7 from 26 reviews

This Healthy Roasted Sweet Potato Salad combines tender roasted sweet potatoes with protein-rich quinoa and chickpeas, fresh vegetables, and a creamy tahini dressing. It’s a nutritious, flavorful, and satisfying dish perfect for a wholesome lunch or light dinner, packed with fiber, vitamins, and plant-based protein.

Ingredients

Scale

For the Roasted Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

For the Salad Base:

  • 1½ cups cooked quinoa (from about ½ cup dry)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 2 cups fresh arugula or baby spinach
  • ¼ cup chopped parsley (optional)

For the Tahini Dressing:

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup or honey
  • 1 to 2 tablespoons warm water (to thin)
  • Salt and pepper to taste

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper in a large bowl. Spread them out in a single layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are golden brown and fork-tender.
  2. Cook the Quinoa: While the potatoes roast, combine ½ cup dry quinoa with 1 cup water in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Remove from the heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
  3. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, and maple syrup or honey. Add warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste for a savory-sweet flavor without dairy or added oils.
  4. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, cherry tomatoes, and sliced red onion. Add the fresh arugula or baby spinach. Drizzle with the tahini dressing and gently toss to coat all ingredients evenly, or drizzle on top if you prefer a layered presentation.
  5. Garnish and Serve: Top the salad with chopped parsley for a fresh finishing touch. Serve immediately while the sweet potatoes are still warm, or refrigerate and enjoy cold. The salad keeps fresh for up to 4 days, making it perfect for meal prep or grab-and-go lunches.

Notes

  • You can substitute kale or mixed greens instead of arugula or spinach according to preference.
  • For extra protein, add toasted nuts or seeds like pumpkin seeds or walnuts.
  • The dressing can be made ahead and stored separately for up to 3 days in the refrigerator.
  • To make the salad vegan, ensure the sweetener in the dressing is maple syrup instead of honey.
  • Sweet potatoes can be roasted a day ahead to save time.

Nutrition

Keywords: Sweet potato salad, roasted sweet potatoes, quinoa salad, healthy salad, tahini dressing, plant-based, vegetarian, meal prep

Find it online: https://www.sanacooks.com/healthy-roasted-sweet-potato-salad-recipe/