Vegan Sweet-Potato Quinoa Salad is one of my favorite winter dishes. It’s easy to pack for a healthy lunch and is an awesome side dish to bring to family gatherings. It combines sweet and savory elements and is packed with garlic and herb flavor. As an added bonus, quinoa is a complete protein to make this a nutrient-dense meal!
To make Vegan Sweet-Potato Salad, start by preheating the oven to 425°F. Wash, peel, and cube the sweet potato and toss it with some olive oil. You can also add salt and pepper to taste. To make cleanup easier, put a sheet of parchment paper down on a baking sheet before spreading the sweet potato on it. Make sure there is only one layer of potato cubes so that it roasts evenly. After about 15 minutes, they should be slightly golden and tender when pierced with a fork. (Butternut squash can be substituted for sweet potato if you prefer. Prepare it the same way.)
Meanwhile, put the quinoa and broth in a pot or saucepan. (To learn how to make your own broth, click here!) Bring to a boil and then reduce the heat and let the quinoa simmer for roughly 10-15 minutes or until all the water is absorbed. When it is done, it will be soft and fluffy and the germ ring of the grain will be visible.
While you’re waiting on the sweet potato and quinoa, it’s a great time to start prepping the other ingredients. Chop the basil, cilantro, and scallions and set aside. Mince the garlic and wash and juice the lemon as well.
In a small bowl, add the garlic, apple cider vinegar, maple syrup, olive oil, and lemon juice and give it a good whisk. I prefer using dark maple syrup as opposed to amber because it has a richer, bolder flavor, but either will work.
When the sweet potato and quinoa are ready, put both in a large bowl. Add the cranberries, herbs, and onions and mix in the dressing. Salt and pepper to taste. Enjoy warm or cold–it’s delicious either way!
More Recipes to Try
Ingredients
Salad
- 2 medium sweet potatoes (peeled and cubed)
- 1 cup dry quinoa (rinsed and drained)
- 1 ½ cup reduced sodium vegetable broth
- ½ cup dried cranberries
- ¼ cup scallions (sliced)
- 2 Tbsp fresh cilantro (chopped)
- 2 Tbsp fresh basil leaves (chopped)
- Kosher salt and black pepper to taste
Dressing
- ½ tsp fresh garlic (minced)
- 1 ½ tsp apple cider vinegar
- 4 tsp pure maple syrup
- 1 ½ Tbsp olive oil
- 2 tsp fresh lemon juice
Instructions
- Preheat the oven to 425°F.
- Wash, peel, and cube the sweet potato and toss it with some olive oil. You can also add salt and pepper to taste if you wish.
- To make cleanup easier, put a sheet of parchment paper on a baking sheet before spreading the sweet potato on it. Make sure there is only one layer of potato cubes so that it roasts evenly. After about 15 minutes, they should be slightly golden and tender, but not mushy.
- Meanwhile, put the quinoa and broth in a pot or saucepan.
- Bring to a boil and then reduce the heat and let the quinoa simmer for roughly 10-15 minutes or until all the water is absorbed. When it is done, it will be soft and fluffy and the germ ring of the grain will be visible.
- Chop the basil, cilantro, and scallions and set aside. Wash and juice the lemon as well.
- In a small bowl, add the garlic, apple cider vinegar, maple syrup, olive oil, and lemon juice and give it a good whisk.
- In a large bowl, combine the quinoa, sweet potato, cranberries, onions, and herbs and mix in the dressing. Salt and pepper to taste. Serve warm or cold. Enjoy!
[…] getting crisper and the leaves are finally changing colors! Today I want to share a variation of my Sweet Potato and Quinoa Salad. Instead of quinoa, I used couscous and replaced the sweet potato with butternut squash. At first […]
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[…] getting crisper and the leaves are finally changing colors! Today I want to share a variation of my Sweet Potato and Quinoa Salad. Instead of quinoa, I used couscous and replaced the sweet potato with butternut squash. At first […]