Warm Quinoa Sweet Potato Salad (Printable Version)
A nourishing salad with quinoa, caramelized sweet potatoes, spinach, and lemon-tahini dressing.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approx. 21 oz)
02 - 1 small red onion, thinly sliced
03 - 2 cups baby spinach (approx. 2 oz)
04 - 1/4 cup chopped fresh parsley
05 - 1/4 cup pomegranate seeds (optional garnish)
→ Grains
06 - 1 cup uncooked quinoa (6.3 oz)
07 - 2 cups water
→ Dressing
08 - 3 tbsp tahini
09 - 2 tbsp freshly squeezed lemon juice
10 - 2 tbsp extra-virgin olive oil
11 - 1 garlic clove, minced
12 - 1 tbsp maple syrup or honey
13 - 2 to 3 tbsp water, to thin dressing as needed
14 - Salt and freshly ground black pepper, to taste
→ Pantry
15 - 2 tbsp olive oil for roasting
16 - 1/2 tsp ground cumin
17 - 1/2 tsp smoked paprika
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes and sliced red onion with 2 tablespoons olive oil, ground cumin, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are golden and tender.
04 - While vegetables roast, rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, and salt and pepper in a small bowl. Add 2 to 3 tablespoons water as needed for a smooth, pourable consistency.
06 - In a large bowl, combine cooked quinoa, roasted sweet potatoes and onions, baby spinach, and chopped parsley. Drizzle with dressing and toss gently to coat evenly.
07 - Serve the salad warm, garnished with pomegranate seeds if desired.
# Expert Advice:
01 -
- It fills you up without feeling heavy, and comes together in under an hour—perfect for when you want something wholesome but don't have all evening.
- The warm and cold textures mix beautifully, and honestly, the lemon-tahini dressing tastes like a secret you've finally learned.
- It works equally well as meal prep, leftover lunch, or something to bring to a gathering where everyone eats differently.
02 -
- Don't skip the quinoa rinsing step—it genuinely tastes different, and your palate will notice the difference even if you've never noticed it before.
- The dressing thickens as it cools, so make it slightly thinner than you think you want it while you're mixing; you can always add more tahini or lemon if it's too loose once it's all together.
- Serve this salad warm for the best texture—the warm grains against the crisp raw onion and bright spinach is where the magic lives.
03 -
- Toast some pumpkin seeds or walnuts separately and scatter them on top right before serving—the crunch is transformative and adds a nutritional boost you'll feel satisfied by.
- If you're making this for someone with dietary restrictions, the tahini dressing is naturally vegan and the whole salad is gluten-free without any substitutions needed, which is rarer than you'd think.