Roasted Sweet Potato Salad
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This Roasted Sweet Potato Salad is the perfect quick lunch or dinner! Served with quinoa, greens, avocado & tahini dressing!
Sweet potatoes meet summer salad vibes with this Roasted Sweet Potato Salad. I know it might seem like an odd couple, but I cannot get enough of this salad. Salad greens are topped with roasted sweet potato chunks, crispy chickpeas, avocado slices & sunflower seeds. The whole thing is drizzled with an oil-free tahini herb dressing. This salad is hearty, healthy and soooooo tasty!
Step One: Roast the Potatoes
Start by peeling and cubing a large sweet potato. I like to leave the potato in pretty big chunks. If you cut them too small, they might burn in the oven.
Add the peeled sweet potatoes, a can of drained chickpeas, olive oil, adobo sauce, garlic powder, onion powder, smoked paprika, salt & pepper to a large bowl.
Toss to combine and add to a parchment-lined baking sheet. Roast in the oven for 15 minutes, flip and cook for another 10 minutes. When they come out of the oven, the sweet potatoes should be tender and the chickpeas should be crispy.
Step Two: Make the Tahini Dressing
This tahini dressing is so tasty. Tahini has a naturally bitter taste, so we do need to add some sweetness and tang to balance that bitterness. Here is what you need:
- tahini
- garlic
- lemon juice
- fresh herbs –Â I used a mix of cilantro, parsley & basil
- agave
- apple cider vinegar
- salt & pepper
Add all of the dressing ingredients to a food processor or blender. Blend until smooth, adding water as needed to thin. Taste and adjust the seasonings as needed. Set aside.
Step Three: Assemble & Serve
To each plate add a handful of salad greens – you can use whatever you like: kale, mixed greens, spinach, arugula.
Top the greens with some cooked quinoa – you can use warm of chilled quinoa. Add some of the sweet potatoes & chickpeas. Add some sliced of avocado and a sprinkle of sunflower seeds.
Finish off each salad with the tahini dressing and dig in. This salad is great served right away, but you can also prep everything for easy lunches/dinners throughout the week!
Need more recipe inspo? Check these out:
Roasted Sweet Potato Salad
Ingredients
FOR THE ROASTED POTATOES
- 1 large sweet potato peeled and cubed, approx. 3 cups
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons olive oil
- 1-2 tablespoons adobo sauce from a can of chipotles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
FOR THE TAHINI DRESSING
- 1/2 cup tahini
- 2 cloves garlic peeled
- lemon juice to taste, start with 1/2 lemon
- 1/4 cup herbs I used a mix of cilantro, parsley & basil
- 1 tablespoon agave
- 1 tablespoon apple cider vinegar plus more to taste
- salt & pepper to taste
- water to thin
FOR THE SALAD
- 2 cups cooked quinoa see notes
- 4 cups greens like kale, spinach, or salad mix
- 2 avocados sliced
- sunflower seeds shelled
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato/chickpea ingredients to a bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Place in the oven for 15 minutes. Toss and place back in the oven for another 10 minutes, or until the potatoes are tender on the outside, and have some char marks. Remove from the oven.
- While the potatoes are roasting, add all of the dressing ingredients to a food processor or blender. Blend until smooth, adding water as needed to thin. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add greens, quinoa, potatoes, chickpeas, avocado & sunflower seeds to each bowl. Drizzle the dressing over the bowls and serve.
Video
Notes
- If you are making the quinoa from scratch: Add 1 cup of rinsed quinoa to a pot with 2 cups broth (or water). Bring to a boil, cover, lower the heat and simmer for 20 minutes, or until the quinoa is cooked through.
