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Roasted Sweet Potato Quinoa Salad

A delightful and nutritious salad that combines roasted sweet potatoes, quinoa, and fresh arugula, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed before cooking
  • 2 medium sweet potatoes, cubed Peel and cube before roasting
  • 1 can chickpeas, rinsed and drained Canned for convenience
  • 2 cups arugula Freshly washed
Dressing Ingredients
  • 3 tablespoons tahini
  • 2 tablespoons olive oil For roasting and dressing
  • 1 tablespoon lemon juice Freshly squeezed recommended
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the sweet potatoes with olive oil, salt, and pepper and spread them on a baking sheet. Roast for 25-30 minutes until tender.
  3. Cook the quinoa according to package instructions.
Dressing
  1. In a bowl, whisk together tahini, lemon juice, salt, and pepper.
Assembly
  1. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, and arugula.
  2. Drizzle the tahini dressing over the salad and toss to combine.
  3. Serve warm or cold.

Notes

Can be served warm or cold. Pairs well with grilled chicken, fish, or tofu. For beautiful presentation, serve in a large bowl.