Healthy Roasted Sweet Potato Quinoa Salad
This roasted sweet potato quinoa salad is a healthy, meal-prep-friendly bowl made with roasted sweet potatoes, quinoa, chickpeas, fresh greens, and a creamy tahini dressing. It’s filling, fiber-rich, and perfect for clean eating lunches or dinners.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course dinner, lunch, Main Course
Cuisine Mediterranean
Servings 4
Calories 430 kcal
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
Quinoa & Salad Base
- 1 cup dry quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups fresh arugula
- 1 cup cherry tomatoes, halved
- ¼ cup thinly sliced red onion
Tahini Dressing
- ⅓ cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 small garlic clove, minced
- 2-4 tbsp warm water (to thin)
- Salt, to taste
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
While the sweet potatoes roast, combine quinoa and water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until fluffy. Let cool slightly.
In a small bowl, whisk tahini, lemon juice, olive oil, garlic, and salt. Add warm water gradually until creamy and pourable.
In a large bowl, add quinoa, roasted sweet potatoes, chickpeas, arugula, cherry tomatoes, and red onion.
Drizzle generously with tahini dressing and toss lightly. Garnish with parsley if desired.
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For meal prep, store the salad and dressing separately for best texture.
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Keeps well in the fridge for up to 4 days.
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Can be eaten cold or slightly warmed.
Keyword healthy quinoa salad, roasted sweet potato quinoa salad, sweet potato quinoa meal prep, tahini quinoa salad, vegetarian meal prep bowl