Roasted Purple Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing

Last Updated on September 2, 2025 by Christin Gillespie

This Roasted Purple Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing is a healthy & flavorful vegan recipe inspired by Mediterranean cuisine. Packed with nutrient-dense ingredients like roasted purple sweet potatoes, protein-rich quinoa, & massaged kale, this salad is coated in a creamy balsamic tahini dressing. Easy to prepare & perfect for meal prepping, it’s an ideal choice for healthy dinners any day of the week!

Mediterranean-inspired and full of flavor, this Roasted Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing Is the perfect healthy vegan recipe to hit the spot.

Even though I have created several mouth watering salad recipes, this one is probably the most adventurous one that I have made to date. From top to bottom, this healthy vegan salad recipe is bursting with bold flavors.

The nutty quinoa & wilted kale duo, get topped with my favorite, purple sweet potatoes, savory sun-dried tomatoes, and creamy avocado. It’s so good, but the balsamic tahini dressing and the crushed pistachios are what really take it to the next level. 

While some may question that salads are boring, this recipe truly shows how tasty they can be!  

What Makes This Vegan Salad So Irresistible

• Nutrient-Dense Ingredients: Every bite is packed with vitamins, minerals, & antioxidants from wholesome veggies, hearty quinoa, & healthy fats.
• Versatile & Customizable: Swap out ingredients like greens, veggies, or protein to suit your taste or what you have on hand without losing any of the deliciousness.
• Meal Prep Friendly: Prepare in advance and store in the fridge for up to 4 days—ideal for a nutritious dinner throughout the week.

Ingredients

• Organic Stokes Purple Sweet Potato: For a vibrant pop of color & a nutritional boost. I recommend leaving the skin on for extra fiber; just make sure to scrub well before chopping.
• Organic White Quinoa: Adds a nutty flavor along with a boost of protein & fiber. Feel free to use white, red, or tri-color quinoa—any variety works beautifully in this salad.
• Organic Kale: Any leafy green is fine, but kale holds up beautifully in this salad.
• Organic Sun-Dried Tomatoes: Chopped for a burst of savory Mediterranean flavor.
• Organic Avocado: Sliced for an extra touch of creamy, healthy fat.
• Organic Seasonings: Simple & flavorful—garlic powder, sea salt, & black pepper.
• Organic Balsamic Tahini Dressing: Creamy, savory, & slightly sweet, it’s the perfect finishing touch.
• Organic Pistachios: For a crunchy boost of healthy fats, protein, & minerals.
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because neutral in flavor & perfect for high-heat roasting.

How to Make

1. Quinoa. Prepare the quinoa according to the package instructions. Set aside once cooked.
2. Roasted Sweet Potato. Preheat the oven to 425 degrees F. On a baking sheet, toss the sliced sweet potato with avocado oil & seasonings until evenly coated. Roast for 20–25 minutes, tossing halfway through.
3. Kale. Place the washed & chopped kale in a large mixing bowl. Add a squeeze of fresh lemon juice. Massage the kale with your hands for 1–2 minutes until it softens & becomes more tender.
4. Balsamic Tahini Dressing. In a bowl, whisk together the dressing ingredients. Slowly add water, a little at a time, until you reach a semi-thick, pourable consistency. Set aside.
5. Assemble. Divide the massaged kale and quinoa between bowls. Top with the roasted sweet potatoes, sun-dried tomatoes, & sliced avocado. Drizzle generously with the balsamic tahini dressing & garnish with crushed pistachios. Enjoy!

Tips for Making this Vegan Salad Perfectly

• Always Massage the Kale: Kale leaves can be tough and chewy if not massaged properly. Take at least 2 minutes to massage the leaves—you’ll even get a nice little hand workout in the process.
• Organic Raw Tahini: If you haven’t tried tahini yet, you’re missing out—it’s delicious & adds amazing creaminess! But if you don’t have tahini on hand, cashew butter makes a great substitute.
• Customize the Dressing: Adjust the water in the balsamic tahini dressing to get your preferred consistency—thicker for dipping or thinner for drizzling.

Storing & Reheating

This Roasted Purple Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing is perfect for healthy vegan leftovers and meal prep!

Storing. Store the components separately in airtight glass containers in the refrigerator for up to 4 days to keep everything fresh. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa and sweet potatoes to an oven-safe dish. Warm in the oven for 10–15 minutes, until heated through. Remove from the oven & serve with the remaining salad ingredients.

More Healthy Vegan Salad Recipes You’ll Love

• Roasted Sweet Potato & Quinoa Power Salad
• Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Vegan Quinoa Tzatziki Salad with Roasted Cauliflower & Sweet Potatoes
• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries

Sharing Is Caring!

If you make this Roasted Purple Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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