Sweet Potato Quinoa Salad

6-ingredient, plant-based, oil-free Sweet Potato Quinoa Salad recipe. This vegan salad will leave you feeling full and satisfied…without any guilt!

Sweet Potato Quinoa Salad

Admittedly, I’m not the biggest fan of salad unless it’s packed with flavor and texture. I could never really love the big bowl of greens topped with a simple oil & vinegar dressing. I need some creaminess and crunch…without sacrificing health!

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Enter…Sweet Potato Quinoa Salad!

A bed of greens – your choice, I love arugula – topped with roasted sweet potato, cooked quinoa, and a simple maple mustard dressing. SO MUCH FLAVOR. The maple mustard dressing goes so well with the sweet potato…you’ll just have to trust me on that one.

Putting sweet potato in a salad is one of my favorite ways to eat it. It’s probably one of the only ways that sweet potatoes reign supreme over white potatoes in our house. Sweet potatoes go so well over greens.

I recommend prepping this salad ahead of time if you have busy days: roasted the sweet potatoes and cook the quinoa on Sunday or the night before you want your salad. Lunchtime made simple.

You can eat this Sweet Potato Quinoa Salad warm or cold – it’s delicious either way.

For the dressing, just whisk together maple syrup and your favorite mustard. I typically use a basic yellow mustard, but dijon also works well. It’s creamy without any dairy or oil. You can also add in some nutritional yeast…if you’re a “nooch” addict like I am! It’s packed with healthy goodness, so why not?!

Step by Step Video:

Sweet Potato Quinoa Salad

Simple sweet potato quinoa salad recipe that is delicious and satisfying. Meal prep this ahead of time for an easy lunch idea!

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Prep Time: 5 mins

Cook Time: 40 mins

Total Time: 45 mins

Servings: 2

Ingredients

• 1 sweet potato
• 1/2 cup dry quinoa
• 4-5 cups arugula or greens of choice
• 1/3 cup yellow mustard
• 2 tbsp maple syrup
• 2 tbsp nutritional yeast optional

Instructions

• Pre-heat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment or a reusable silicone mat.
• Peel and cube sweet potato. Place on the baking sheet. Bake for 40 minutes, turning halfway.
• In the meantime, cook the quinoa according to the package instructions.
• In a small bowl, whisk together the mustard, maple syrup, and nutritional yeast (if you don't like nutritional yeast, just leave it out.)
• Assemble your salad by topping the greens with the roasted sweet potato, quinoa, and maple mustard dressing. You can eat the salad warm or cold. 

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