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Roasted Sweet Potato Quinoa Salad

Rated as 4.38 out of 5 Stars

"Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!"
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Ingredients

1 h 20 m servings 445 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
  3. Toss sweet potatoes in olive oil on a baking sheet.
  4. Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
  5. Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
  6. Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

Footnotes

  • Cook's Note:
  • Salad and dressing can be made ahead and stored separately in the fridge until serving.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 445 calories; 23.6 g fat; 52.1 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 93 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I will certainly make this again, but with more sweet potato. I used cauliflower since I had no broccoli, and would also increase the amount next time. I may omit the pepper all together next ti...

Most helpful critical review

It was too sweet as other reviewers have suggested and a bit bland.

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I will certainly make this again, but with more sweet potato. I used cauliflower since I had no broccoli, and would also increase the amount next time. I may omit the pepper all together next ti...

I just added a fourth star to my rating. At first, the flavor of the sweetness and the lime with the vegetables didn't really work for me, but adding some dry roasted almonds balanced the sweetn...

This was so colorful and something different as a side. The roasted sweet potatoes were a nice addition. I made as the recipe lists, however there was alot of quinoa. I started with one cup of d...

Delicious! I added chopped red onion. The flavors really pop. Yummy.

This recipe is a keeper! Delicious and vegan! I used 2 large sweet potatoes, broccoli, cauliflower, kale, and a cup of cooked garbanzo beans. To the dressing I added cayenne and juice of 3/4 o...

Great and refreshing family dinner. So easy to make and tasted awesome

Having recently adopted a vegetarian diet, this recipe has perfect ingredients and it is a “keeper”. It is delicious and easy to prepare. I use All Recipes often to find vegetarian recipes.

Delicious when freshly made! OK as leftovers on day 1 and not great as leftovers on day 2. The serving says for 4 and it was much more plentiful than that!

Easy to make. Fresh colorful vegetables make this a tasty dish. Will be a regular on our dinner spinner!