Healthy Roasted Sweet Potato Salad Recipe
A vibrant and nutritious Healthy Roasted Sweet Potato Salad featuring tender roasted sweet potatoes, protein-packed quinoa and chickpeas, fresh vegetables, and a creamy tahini dressing. This wholesome salad is perfect for meal prep or a light, satisfying meal, offering a delicious balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting, Simmering, Tossing
- Cuisine: Mediterranean-inspired
- Diet: Vegan
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
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread the seasoned cubes in a single layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are golden-brown and fork-tender.
- Cook the Quinoa: While the sweet potatoes roast, combine ½ cup dry quinoa with 1 cup water in a small saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12 to 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
- 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 to reach a smooth, pourable consistency. Season with salt and pepper to taste, creating a creamy, mildly tangy dressing without dairy or added oils.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, cherry tomatoes, and sliced red onion. Add the arugula or baby spinach for freshness. Drizzle the tahini dressing over the salad and gently toss to coat evenly, or serve layered if preferred.
- Garnish and Serve: Sprinkle chopped parsley over the salad for a fresh finish. Serve immediately while the sweet potatoes are still warm, or refrigerate and enjoy cold later. The salad keeps well for up to 4 days, making it ideal for meal prep or grab-and-go lunches.
Notes
- You can substitute baby spinach for arugula or vice versa based on preference.
- Adjust the amount of warm water in the dressing to get your desired consistency.
- For a vegan version, use maple syrup instead of honey in the dressing.
- The salad is best consumed within 4 days when stored in an airtight container in the refrigerator.
- Feel free to add nuts or seeds like pumpkin seeds for extra crunch and nutrition.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: roasted sweet potato salad, healthy salad, quinoa salad, vegan salad, tahini dressing, chickpea salad, meal prep salad
