Roasted Sweet Potato Quinoa Salad


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

Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hrs 20 mins
4 servings



  • 2 cups water

  • 1 cup quinoa, rinsed

  • 2 sweet potatoes, peeled and cubed

  • 2 tablespoons olive oil

  • 1 cup chopped broccoli

  • 1 yellow bell pepper, diced

  • 1 red bell pepper, diced

  • ½ cucumber - peeled, seeded, and chopped


  • ¼ cup extra-virgin olive oil

  • 2 tablespoons maple syrup

  • ½ lemon, juiced

  • ½ lime, juiced

  • salt and ground black pepper to taste

  • ½ cup chopped cilantro


  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.

Cook's Note:

Salad and dressing can be made ahead and stored separately in the fridge until serving.

Nutrition Facts (per serving)

445 Calories
24g Fat
52g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 445
% Daily Value *
Total Fat 24g 30%
Saturated Fat 3g 16%
Sodium 93mg 4%
Total Carbohydrate 52g 19%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 8g
Vitamin C 72mg 362%
Calcium 75mg 6%
Iron 3mg 17%
Potassium 666mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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