800grams/ 3 Big Sweet Potatoespeeled and cut into approx. 1” cubes
2tablespoonstaco seasoningsee notes
3tablespoonsavocado oilsee notes
1tablespoonMaple syrupOR Agave
Salt if neededlater after baking to adjust as the seasoning has it.
If you are adding Onionsthen follow this step
For Cooking Quinoa
½cupdry pre-rinsed Quinoasee notes
For Creamy Cilantro Mint Dressing
½cuppacked Mint leaves
½jalapenodeseeded if you want less spicy
½cupPlant-Based YogurtI like coconut.
2clovesgarlicOR ¼ teaspoon garlic powder
1.5teaspoonMaple or Agave
2tablespoonsof water or more to adjust the consistency.
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.
Easy Possible Substitutes
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.
Alternative to taco seasoningIf you don't have taco seasoning then do the following for this recipe. Use ½ teaspoon cumin powder, 1 teaspoon cayenne or chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon oregano crushed, ½ 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.Top tips to make an amazing sweet potato quinoa salad
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.
Make-Ahead of Time TipsThis 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 3-4 days in advance too.
Best way to store this saladI 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.