Roasted Purple Sweet Potato & Quinoa Power Salad

Last Updated on September 1, 2025 by Christin Gillespie

Vibrant, nourishing, & satisfying, this Roasted Purple Sweet Potato & Quinoa Power Salad is a must-make plant-based recipe. It’s loaded with fresh greens, Stokes Purple sweet potatoes, fluffy quinoa, creamy avocado, a sweet tahini dressing, & a trio of seeds. Packed with plant-based protein, antioxidants, & pure yumminess, it’s perfect for wholesome dinners or meal prep!

Popping with color & nutrition, this Roasted Purple Sweet Potato & Quinoa Power Salad is as beautiful as it is wholesome.

The combination of ingredients is simply unparalleled. The star, roasted Stokes Purple sweet potatoes, adds a subtle sweetness & stunning hue that instantly elevates the meal. Fluffy quinoa provides a satisfying texture & serves as an excellent source of plant protein, making the salad both filling & nutritious.

Fresh greens bring freshness, while the ripe avocado adds luscious creaminess. The sweet tahini dressing combines nutty richness with a hint of natural sweetness, perfectly tying all the flavors together. Finally, a crunchy trio of seeds tops the salad, adding texture & an extra boost of nutrition with every bite!

Why You’ll Love this Power Salad Recipe

• Rich in Plant-Based Protein: Thanks to the fluffy quinoa & the trio of seeds, this salad will keep you satisfied & nourished.
• Loaded with Antioxidants & Healthy Fats: The purple sweet potatoes & mixed seeds are rich in antioxidants that support overall health, while the creamy avocado provides heart-healthy fats to keep you full & nourished.
• Easy To Make & Meal Prep Friendly: An excellent choice for busy weekdays to keep your healthy eating on track!

Ingredients

• Organic Stokes Purple Sweet Potato: Vibrant sweet potatoes bring a beautiful pop of color & offer rich nutrients, making them the perfect addition for this power salad.
• Organic Quinoa: Quinoa adds a nutty flavor, plant-based protein, & fiber.
• Organic Greens: Any fresh greens will do! I love using a mix of spinach, kale, & chard to add a variety of textures.
• Organic Avocados: Make sure to select ripe avocados for that creamy, buttery texture.
• Organic Sweet Tahini Dressing: This dressing is creamy, citrusy, & lightly sweet. An absolute must to bring all the flavors together.
• Organic Mixed Seeds: Pumpkin seeds, sunflower seeds, & hemp seeds add extra crunch, plant-based protein, & omega-3 fatty acids.
• Organic Avocado Oil: My go-to oil for roasting, as it withstands high heat & it’s also natural in flavor.

How to Make

1. Sweet Potato. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the sweet potato with the seasonings & avocado oil. Bake for 20–25 minutes, flipping halfway.
2. Quinoa. Prepare the quinoa according to the package instructions.
3. Sweet Tahini Dressing. In a mixing bowl, whisk together all the dressing ingredients. Gradually add water, a little at a time, until you reach a semi-thick, pourable consistency.
4. Serve. Start by layering fresh greens at the bottom of your serving bowl. Top with the cooked quinoa, roasted sweet potatoes, & sliced avocado. Drizzle with the sweet tahini dressing & finish with a sprinkle of mixed seeds. Enjoy!

Tips for Making this Power Salad Perfectly

• Choose the Right Sweet Potatoes: Use Stokes Purple sweet potatoes if you can—they roast beautifully & provide that vibrant color. If unavailable, regular orange sweet potatoes work too!
• Customize Your Greens: Feel free to mix & match your favorite greens—spinach, kale, arugula, or even baby chard all work wonderfully.
• Use Ripe Avocados: For creamy texture & best flavor, select avocados that are slightly soft to gentle pressure.
  

Storing & Reheating

This Roasted Purple Sweet Potato & Quinoa Power Salad is perfect for prepping ahead & enjoying throughout the week.

Storing. Keep the salad components separate in airtight glass containers & store them in the refrigerator for up to 4 days.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato & cooked quinoa to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Once warmed, serve alongside fresh greens, sliced avocado, drizzle with tahini dressing, & sprinkle with seeds for that perfect finish.

More Salad Recipes You’ll Love

• Loaded Vegan Kale Salad with Sweet Tahini Dressing
• Red Kidney Bean & Japanese Sweet Potato Salad
• Kale Quinoa Salad with Maple Dijon Vinaigrette
• Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries
• Jennifer Aniston Salad
• Herby Lemon Garlic Chickpea & Sweet Potato Salad

Sharing Is Caring!

If you make this Roasted Purple Sweet Potato & Quinoa Power Salad 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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