This Roasted Sweet Potato Quinoa salad is high in protein, fiber, and taste! It is filled with extraordinaire flavors from the Mexican spice mix and a generous drizzle of creamy cilantro mint dressing. It is a non-leafy salad that you can enjoy all year round! Serve it warm or cold, it tastes amazing both ways. Attention!!! meal prep squad, you are going to love it! Vegan and gluten-free!
Together, Sweet Potato and Quinoa are not talked about often, but this pair is filled with a plethora of benefits, textures, and flavors. If this combo excites you then you should try my Instant Pot Curried Quinoa and Sweet Potatoes. This recipe is healthy and comforting.
A Salad without Leaves – Bring it on!!!
Sometimes salads without leaves are a good idea. It is a nice change from a spring mix or lettuce-loaded salad especially if you are eating salads every day. This non-leafy salad is a fantastic option to carry around without worrying about getting soggy. It makes a fulfilling lunch and dinner.
Flavorful Crispy Roasted Sweet Potatoes
These are not the bland dull tasting sweet potatoes but filled with balanced flavors coming from the taco seasoning mix, sweetness from maple syrup, tang from the lemon juice. Simple salt and pepper seasoned sweet potatoes never impressed me. Growing up in an Indian household is all about spices in my food. If a big list of spices is intimidating for you then simply use store-bought taco seasoning as I did. It is made with a blend of cumin, oregano, garlic, chili powder as some of the key ingredients. I got a huge pack of taco seasoning from COSTCO and it is so convenient to add flavor to any recipe.
Alternative to taco seasoning
If you don’t have taco seasoning then do the following for this recipe. Use 1/2 teaspoon cumin powder, 1 teaspoon cayenne or chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon oregano crushed, 1/2 teaspoon onion powder, a pinch of black pepper and salt to taste. Skip any additional spice mentioned in the recipe. You can always reduce or increase the heat (cayenne or chili powder) as per your liking.
Quinoa- The easiest full protein grain to add to your diet
The second name for Quinoa is convenience. Seriously guys, is there any grain so healthy as quinoa that cooks in a snap? I don’t think so. I love to add quinoa to most of my meals. This Sweet Potato Quinoa Lentil Chili and Quinoa Chickpea Caprese Salad recipes are a few of my favorite ways to enjoy this super grain. I make quinoa in an Instant Pot. You can simmer it on the stovetop according to the package directions.
It is all about the dressing baby!!
A delicious dressing is a key to the success of any salad. This creamy cilantro mint dressing is beyond amazing!!! I love eating it by the spoonful. This dressing is inspired by our humble Indian Green Chutney. It is so creamy without any dairy or oil. I have used coconut yogurt and my milk-loving family loved it. You can add this dressing to your favorite salads, tacos, or drizzle it on enchiladas or quesadillas.
Top tips to make an amazing sweet potato quinoa salad
- Look at the make-ahead of time tips given below.
- Use a sharp knife to make sweet potato cubes.
- Cut sweet potatoes in fairly similar size cubes for even baking.
- Use a generous amount of dressing to toss the salad.
Make-Ahead of Time Tips
This sweet potato quinoa salad is an excellent choice for a healthy meal prep recipe. This salad may look like it is a lot of work but I promise you it isn’t much. On busy days I prepare everything well in advance and store it in air-tight containers in the fridge.
- You can roast the sweet potatoes up to 3-5 days in advance.
- Cook quinoa and refrigerate for a week.
- The dressing can be prepared up to 3 days in advance too.
Best way to store this salad
I keep all the components of the salad in separate containers, refrigerating at all times. Mix them up just before eating. If you have a leftover salad that is already tossed together then you can store it in the fridge for up to 2 days.
Awesome grab-n-go vegan gluten-free salad
As I have mentioned earlier, you can prep this salad a few days in advance. It makes a wholesome office or a school lunch that needs no early morning preparation. Just pack the required portion size salad in your box by mixing quinoa and roasted sweet potatoes. I prefer carrying the dressing in a small container separately and toss everything together just before eating.
A winning salad for all seasons and occasions
This sweet potato quinoa salad is delicious and comforting at the same time. It is filled with plant-based wholesome ingredients that you can eat every single day without any regrets. It fits a casual weekday meal as well as all kinda social gatherings. A better-for-you potato salad is here to stay!!!
Swap the classic for this healthy roasted sweet potato salad
For once ditch the mayo-loaded boring white potato salad and make this one, please!! It is so healthy yet delicious. The spiced roasted sweet potatoes + quinoa + the bomb creamy cilantro mint dressing is such a unique and wholesome combination to share with your family and friends. It is indeed a great alternative to the classic potato salad.
New Party Favorite Salad Recipe
Every party needs a good potato salad, don’t you think so? I always prefer making non-leafy salads for a crowd because I don’t have to worry about it getting all soggy. You can toss a large batch of this salad in less than 2 minutes and it can stand at the party even after a couple of hours tasting great until the last bite! Don’t forget to keep some extra dressing on the side because people will want more of it! This sweet potato salad without mayonnaise is definitely a crowd-pleaser.
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Delicious Healthy Quinoa Recipes to try –
Quinoa Pasta with Walnut Arugula Pesto
Mexican Quinoa Black Bean Enchilada Casserole
Mexican Roasted Sweet Potato Quinoa Salad Recipe
Mexican Roasted Sweet Potato Quinoa Salad
Ingredients
For oven-baked sweet potato cubes
- 800 grams/ 3 Big Sweet Potatoes peeled and cut into approx. 1” cubes
- 2 tablespoons taco seasoning see notes
- 3 tablespoons avocado oil see notes
- 1 tablespoon Maple syrup OR Agave
- Salt if needed later after baking to adjust as the seasoning has it.
- If you are adding Onions then follow this step
- 1 small onion sliced
- 1 teaspoon oil
- Pinch of salt
For Cooking Quinoa
- ½ cup dry pre-rinsed Quinoa see notes
- 1 teaspoon taco seasoning
- 1 cup Water
For Creamy Cilantro Mint Dressing
- 1 cup packed cilantro
- ½ cup packed Mint leaves
- 1/2 jalapeno deseeded if you want less spicy
- 1/2 cup Plant-Based Yogurt I like coconut.
- 2 cloves garlic OR ¼ teaspoon garlic powder
- 1 tablespoon lemon juice
- 1.5 teaspoon Maple or Agave
- 1/2 teaspoon salt
- 2 tablespoons of water or more to adjust the consistency.
Instructions
For Roasting Sweet Potatoes
- Preheat to oven to 400 deg F.
- Wash, peel and cut sweet potatoes into approx. 1” cubes.
- In a small bowl, whisk, oil, maple, taco seasoning with a fork until blended.
- Add the sweet potato cubes to the baking tray.
- Drizzle it with the above mixture and coat well using your hands.
- Make sure that the sweet potato cubes are set in a single layer and not overlapping or crowding.
- Bake for 30 minutes or until crisp and fork-tender, flipping them roughly midway.
- I have added some sliced onions after 15 minutes of baking. It is optional.
- Just coat onions with oil and salt and mix it in mid-way baking the potatoes.
- Set aside until ready to be tossed.
For cooking Quinoa
- Switch on Instant Pot on saute mode.
- Add in the Quinoa. Toast it for 2 minutes. This step is optional but brings out the nutty flavor.
- Add in the taco seasoning, ginger, and water.
- Stir well. Then press "cancel" on the IP.
- Put on the lid with the valve turned to seal position.
- Press Manual High for 1 minute followed by natural pressure release (NPR)
- After the pin drops, carefully open the lid, fluff the quinoa, and set it aside.
For Creamy Cilantro Mint Dressing
- Blitz everything in a high-speed blender.
- As yogurt consistency may differ, start with only 2 tablespoons of water initially.
- The dressing is oil-free. Add more water if needed to get a pourable dressing-like consistency.
- Taste the dressing and adjust seasoning.
- Refrigerate until use.
- Assembling the salad.
- You can eat it warm or cold.
- Just toss quinoa and sweet potatoes with a generous amount of dressing.
- You may be left with some extra dressing. Refrigerate and use within 2 days.
Notes
- Swap Sweet Potato for Butternut Squash.
- Use oil of your choice.
- Onions are optional
- Use yogurt of your choice.
- Swap Maple for 2 teaspoons of brown sugar.
- Use the make-ahead of time tips given below.
- Use a sharp knife to make sweet potato cubes.
- Cut sweet potatoes in fairly similar size cubes for even baking.
- Use a generous amount of dressing to toss the salad.
- If you are not using pre-washed quinoa, rinse it twice with water.
- You can skip sweeteners if you like them savory.
- You can roast the sweet potatoes up to 3-5 days in advance.
- Cook quinoa and refrigerate for a week.
- The dressing can be prepared up to 3-4 days in advance too.
Nutrition
comments and suggestions are welcome