Best 2 Roasted Sweet Potato Quinoa Salad Recipes

Roasted sweet potato quinoa salad is an easy and delicious dish that's perfect for a healthy and flavorful lunch or dinner. Packed with roasted sweet potatoes, quinoa, and fresh vegetables, this salad is a vibrant and colorful meal that is sure to please everyone at the table. With its sweet and savory flavors, it's a perfect way to enjoy the taste of fall.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SWEET POTATO QUINOA SALAD WITH ZESTY LIME DRESSING RECIPE - (4.2/5)

Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing Recipe - (4.2/5) image

Provided by á-70803

Number Of Ingredients 16

Ingredients

For the Dressing:
Ingredients
2 sweet potatoes, washed, peeled and cut into 1 cm chunks
1 tablespoon oil
1/2 cup dried quinoa
1 cup water or stock
1/2 cup dried cranberries
1/2 cup cilantro and parsley, roughly chopped
1/4 cup finely chopped red onion
2-3 tablespoons raw pumpkin seeds
4 tablespoons extra virgin olive oil
Juice of 1 lime
1 tablespoon apple cider vinegar
1 tablespoon honey
1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
1/4 teaspoon sea salt

Steps:

For the Roasted Sweet Potatoes: 1. Preheat oven to 400F 2. Transfer the chopped sweet potato to the baking sheet, drizzle with 1 tablespoon of oil, and gently toss to coat. 3. Bake for 20 minutes. Let potatoes cool slightly before handling. For the Quinoa: 1. Add dried quinoa and cooking liquid of choice to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid. 2. Let the quinoa cook for 10-12 minutes or until fluffy and no water remains. 3. Remove from heat and let cool slightly in pot before handling. For the Dressing: 1. Add oil, lime juice, vinegar, honey, spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside. For the Salad: 1. In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, cranberries, onions and fresh herbs. 2. Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed. 3. Garnish with raw pumpkin seeds on top. 4. Serve immediately or store in the fridge for up to 3 days.

ROASTED SWEET POTATO QUINOA SALAD

Roasted Sweet Potato Quinoa Salad image

Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!

Provided by Melanie McClare

Categories Salad Grains Quinoa Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups water
1 cup quinoa, rinsed
2 sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 cup chopped broccoli
1 yellow bell pepper, diced
1 red bell pepper, diced
½ cucumber - peeled, seeded, and chopped
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
½ lemon, juiced
½ lime, juiced
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
Toss sweet potatoes in olive oil on a baking sheet.
Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g

Tips:

For perfectly roasted sweet potatoes, choose ones that are about the same size so they cook evenly. Cut them into 1-inch cubes and toss them with olive oil, salt, and pepper before roasting.
Quinoa is a great source of protein and fiber. Rinse it well before cooking to remove the bitter saponins.
When cooking the quinoa, use a ratio of 1 cup quinoa to 2 cups water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water has been absorbed.
To make the dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Taste and adjust seasonings as desired.
For a more flavorful salad, add some chopped fresh herbs, such as cilantro, parsley, or mint. You can also add some crumbled feta cheese or chopped nuts for extra texture and flavor.
This salad can be served warm or cold. If you're serving it cold, chill it for at least 30 minutes before serving.

Conclusion:

This roasted sweet potato and quinoa salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that's perfect for any occasion.