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Vegan Sweet-Potato Quinoa Salad

Rachel Alexandra
Course Salad, Side Dish
Cuisine Mediterranean



  • 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


  • 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


  • 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!
Keyword cilantro lime, cranberry, garlic, lemon, maple, quinoa, salad, sweet potato, vegan, vegetarian