0 from 168 votes
Sweet Potato Quinoa Salad
This Sweet Potato Quinoa Salad is a delicious, super-food packed, and hearty salad that will fuel your day, fill you up, and thrill your taste buds, too.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 271 kcal
Course:
Salad
Cuisine:
North American
Ingredients
- 1 medium sweet potato
- 1 tablespoon olive oil
- ½ cup quinoa
- 14 ounce can chickpeas drained
- 1 red bell pepper cored, seeded and diced
- 1 cup spinach leaves torn into bite sized pieces
- ½ cup parsley chopped
- ¼ cup sunflower seeds
For the Dressing
- ¼ cup olive oil extra Virgin
- 2 cloves garlic minced
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon each salt & pepper
Instructions
- Preheat oven to 400°
- Peel the sweet potato and cut into ½ inch cubes. Put the cubes in a single layer on a parchment line baking sheet. Toss with olive oil and season with salt and pepper. Roast until they are fork tender and beginning to caramelize, about 30 minutes. Remove from the oven and allow to cool to room temperature.
- While sweet potato is in the oven, cook quinoa. Add quinoa and water to a small saucepan, bring to a boil. Reduce heat to low and cook 15 minutes until water is absorbed. Remove from heat and allow to cool to room temperature.
- In a small bowl, whisk together dressing ingredients.
- Toss cooled sweet potato cubes, quinoa, chickpeas, seeds, bell pepper, spinach sunflower seeds, and parsley together in a large bowl.
- Pour the dressing over the salad and gently toss to combine.
Cup of Yum
Notes
- I like to make extra roasted sweet potatoes when I make this salad so that I can use some in another recipe, like sweet potato and salmon fritatta.
- Roast the sweet potatoes until they are just beginning to brown and are fork tender but still firm. Don't over cook or they will be mushy.
- Follow the package directions for cooking quinoa. You may need to rinse the quinoa, which has a natural coating called saponin, which can taste bitter. Some brands are already pre-rinsed for you.
- You can swap the spinach for kale, arugula, or swiss chard.
- Change the chickpeas for black beans, or any other type of canned beans.
- Add a pinch of red pepper flakes or chili powder to the vinaigrette for a hint of spice.
- Buy sunflower seeds that are already shelled, or you can use pumpkin seeds. Some other topping ideas are toasted pecans or walnuts, dried cranberries, raisins, or pomegranate arils.
- For meal prep, divide the salad into individual containers and store in the fridge for when you need a healthy lunch or side dish. Sweet potato quinoa salad will keep in the fridge for up to 4 days.
Nutrition Information
Calories
271kcal
(14%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Sodium
242mg
(10%)
Potassium
406mg
(12%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
6870IU
(137%)
Vitamin C
35mg
(39%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 271
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 242mg | 10% |
| Potassium | 406mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 6870IU | 137% |
| Vitamin C | 35mg | 39% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.