This Quinoa and Roasted Sweet Potato Salad is a hearty, vibrant, and healthy dish that works as a side or even a meatless main. With roasted sweet potatoes, fluffy quinoa, fresh vegetables, and a zesty cilantro-citrus dressing, it’s packed with flavor and nourishing ingredients.

Quinoa and Roasted Sweet Potato Salad

Why You’ll Love This Recipe

Wholesome & filling: Protein-packed quinoa and fiber-rich sweet potatoes keep you satisfied.
Versatile: Serve warm, cold, or at room temperature—great for meal prep or potlucks.
Bright & fresh: The honey-citrus dressing ties it all together with a light, refreshing flavor.
Customizable: Swap veggies or add extras like beans, nuts, or cheese.

Ingredients

For the Salad:

1 lb sweet potatoes, peeled and diced (½-inch cubes)
1 Tbsp extra virgin olive oil
Salt & pepper, to taste
2 cups water
1 cup quinoa, rinsed
1 cup chopped broccoli
½ yellow bell pepper, diced
½ red bell pepper, diced
1 cup cucumber, peeled, seeded, and chopped

For the Dressing:

¼ cup extra virgin olive oil
2 Tbsp honey
Juice of ½ lemon
Juice of ½ lime
½ cup chopped cilantro
Salt & pepper, to taste

Directions

Roast the sweet potatoes: Preheat oven to 425ºF. Place diced sweet potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for about 20 minutes, until soft and slightly crisp on edges.
Cook the quinoa: In a saucepan, combine water and quinoa. Bring to a boil, reduce heat to medium-low, cover, and simmer 15–20 minutes until quinoa is tender and fluffy. Fluff with a fork.
Assemble the salad: In a large bowl, combine roasted sweet potatoes, cooked quinoa, broccoli, bell peppers, and cucumber. Stir gently to mix.
Make the dressing: Blend olive oil, honey, lemon juice, lime juice, and cilantro in a mini food processor or blender until smooth. Season with salt and pepper.
Toss & serve: Pour dressing over the quinoa-sweet potato mixture and toss until coated. Serve warm or chilled.

Servings & Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Add protein: Mix in chickpeas, grilled chicken, or black beans.
Nutty crunch: Sprinkle with toasted pumpkin seeds, walnuts, or almonds.
Cheesy upgrade: Add crumbled feta or goat cheese.
Different veggies: Swap broccoli for spinach, kale, or arugula.
Spicy kick: Add a pinch of cayenne or chopped jalapeño to the dressing.

Storage

Store in an airtight container in the refrigerator for up to 3–4 days.
Best served fresh, but holds up well as a meal prep lunch.
If storing, keep dressing separate until ready to serve for maximum freshness.

FAQs

Can I use frozen sweet potatoes?
Fresh is best for roasting, but frozen cubes work in a pinch—just extend roasting time slightly.

Do I need to peel the sweet potatoes?
Peeling is optional; leaving the skin adds fiber and texture.

Can I use red or tri-color quinoa?
Yes! Any variety works; cooking time may vary slightly.

Can I make it ahead?
Yes—this salad is great for meal prep. Assemble fully or keep dressing separate until serving.

Is this recipe vegan?
Yes, simply swap honey with maple syrup or agave for a vegan option.

Nutrition (per serving)

Calories: 233 kcal
Carbs: 34g
Protein: 4g
Fat: 10g
Fiber: 4g
Sugar: 9g

Conclusion

This Quinoa and Roasted Sweet Potato Salad is the perfect blend of hearty and refreshing. With its bright citrus dressing and colorful veggies, it’s as beautiful as it is delicious. Ideal for holidays, weeknight dinners, or meal prep, it’s a versatile, nutrient-packed dish you’ll want to make again and again.