Roasted Sweet Potato Quinoa Salad is a delightful combination of textures and flavors. It brings together the sweetness of roasted sweet potatoes, the nutty taste of quinoa, and the fresh crunch of arugula. This salad is satisfying and healthy, making it the perfect dish for lunch or dinner. Whether you are looking for a quick meal or a hearty side, this recipe has you covered.
WHY YOU WILL LOVE THIS RECIPE
You will love this Roasted Sweet Potato Quinoa Salad for many reasons. First, it is packed with nutrients. Quinoa and sweet potatoes provide protein and fiber, helping you feel full. The salad is also colorful and visually appealing, which makes it fun to eat. Additionally, it is easy to prepare. Most of the cooking time is hands-off, as the sweet potatoes roast in the oven. Finally, this salad is versatile. You can enjoy it warm or cold, as a main dish or a side dish, and it is excellent for meal prep.
HOW TO MAKE Roasted Sweet Potato Quinoa Salad
Making Roasted Sweet Potato Quinoa Salad is simple and straightforward. Follow the steps below for a delicious salad that you can enjoy any time.
EQUIPMENT NEEDED
To make this salad, you will need a few basic kitchen tools, including:
- A baking sheet
- A medium pot for cooking quinoa
- A mixing bowl
- A whisk
- A serving bowl
Ingredients You’ll Need
- 1 cup quinoa
- 2 medium sweet potatoes, cubed
- 1 can chickpeas, rinsed and drained
- 2 cups arugula
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 425°F (220°C).
- Toss the sweet potatoes with olive oil, salt, and pepper and spread them on a baking sheet. Roast for 25-30 minutes until tender.
- Cook the quinoa according to package instructions.
- In a bowl, whisk together tahini, lemon juice, salt, and pepper.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, and arugula.
- Drizzle the tahini dressing over the salad and toss to combine. Serve warm or cold.
HOW TO SERVE Roasted Sweet Potato Quinoa Salad
You can serve this salad as a main dish or as a side. It pairs well with grilled chicken, fish, or tofu if you want additional protein. You can also enjoy it alone as a nutritious meal. For a beautiful presentation, serve it in a large bowl and let everyone help themselves.
STORAGE & FREEZING: Roasted Sweet Potato Quinoa Salad
This salad can be stored in the refrigerator for up to three days. Keep it in an airtight container to maintain freshness. If you want to make it ahead, store the dressing separately until you are ready to serve. This way, the salad will not get soggy.
Freezing this salad is not recommended due to the texture of the sweet potatoes and chickpeas after thawing. However, you can freeze the cooked quinoa separately for later use.
SERVING SUGGESTIONS
For added texture and flavor, try these serving suggestions:
- Sprinkle some feta cheese or goat cheese on top.
- Add chopped nuts like almonds or walnuts for crunch.
- Include some dried cranberries or raisins for a touch of sweetness.
- Drizzle with a bit more olive oil or lemon juice right before serving.
VARIATIONS
Feel free to customize this salad to your taste! Here are some variations you might enjoy:
- Substitute black beans for chickpeas for a different flavor.
- Use spinach or kale instead of arugula for a heartier green.
- Add other roasted vegetables like bell peppers or zucchini.
- Try different grains, such as farro or bulgur, in place of quinoa.
FAQs
1. Can I use other types of beans instead of chickpeas?
Yes, you can easily substitute other beans such as black beans or kidney beans in this salad.
2. How can I make this salad vegan?
This recipe is already vegan since it does not contain any animal products. Just double-check the tahini brand to confirm it is vegan.
3. Can I prepare this salad in advance?
Yes, you can prepare the salad a day ahead. Just keep the dressing separate until you are ready to serve to keep the salad fresh.
4. Is quinoa gluten-free?
Yes, quinoa is gluten-free, making this salad a great choice for those with gluten sensitivities or celiac disease.
MAKE-AHEAD TIPS FOR Roasted Sweet Potato Quinoa Salad
If you want to save time, you can prepare several elements of this salad in advance:
- Roast the sweet potatoes a day ahead and store them in the refrigerator.
- Cook a batch of quinoa and keep it refrigerated for up to four days.
- Make the tahini dressing in advance and store it in a sealed jar in the fridge.
By preparing these components ahead of time, you can quickly assemble the salad whenever you are ready to eat. This makes it a convenient option for busy days. Enjoy your Roasted Sweet Potato Quinoa Salad!
Roasted Sweet Potato Quinoa Salad
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Toss the sweet potatoes with olive oil, salt, and pepper and spread them on a baking sheet. Roast for 25-30 minutes until tender.
- Cook the quinoa according to package instructions.
- In a bowl, whisk together tahini, lemon juice, salt, and pepper.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, and arugula.
- Drizzle the tahini dressing over the salad and toss to combine.
- Serve warm or cold.