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Fresh and healthy roasted sweet potato quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing coats this salad.
We’re seriously OBSESSED with this sweet potato quinoa salad — perfect textures, delicious flavors, and it’s so simple to make! Not to mention how healthy this quinoa salad is! It’s packed with good for you ingredients that will keep you fuller for longer.
And the dressing? You will go crazy over this lemon vinaigrette! It’s light, fresh, healthy, and tangy. There’s dijon mustard, lemon juice, dried herbs, vinegar, and olive oil. All great ingredients and together, they pack a punch! I seriously make this dressing just about weekly and it’s gone within 3-4 days!
Roasted Sweet Potato Quinoa Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Ingredients
- 2 medium sweet potatoes
- 1 and 1/2 tablespoons olive oil
- Coarse sea salt and freshly cracked black pepper, to taste
- 1 cup quinoa
- 2 cups water
- 4-5 ounces fresh spinach, stems removed and coarsely chopped
- 1 large avocado, chopped
- 1/3 cup dried cranberries
- Optional: fresh basil, to taste
Lemon Vinaigrette
- 4 tablespoons red wine vinegar
- 1 and 1/2 tablespoons dijon mustard, do not use regular mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic, minced
- 1/2 cup olive oil
- 1 large lemon (3 tablespoons juice)
Instructions
- Preheat the oven to 425 degrees F. Peel and coarsely (but evenly) chop your sweet potatoes. Place on a large sheet pan. Drizzle with olive oil and salt + pepper (to taste). Toss everything to coat and place in the preheated oven. Let roast for 15 minutes and then flip the potatoes and roast for an additional 10-20 minutes or until desired tenderness.
- Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter saponin coating. In a small saucepan, combine quinoa with water. Bring to a boil, reduce heat to low, and cover the pan with a lid.
- Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
- Toss the cooked quinoa and sweet potato in a large bowl. Allow to cool.
Full Recipes>>Roasted Sweet Potato Quinoa Salad