Last Updated on March 6, 2025 by Christin Gillespie

This Roasted Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing is a healthy vegan recipe that will hit the spot. It’s easy to make, packed with plant protein, & full of flavor!

Roasted Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing with a fork, sliced avocado, and hemp seeds, sitting on a wood cutting board.

Salads can be basic & boring or they can be simple & super flavorful. This Roasted Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing is definitely the latter.

What makes this vegan salad recipe exquisite is the organic stokes purple sweet potatoes, as well as the sweet tahini dressing. These two sweet additions truly make this salad addictive, in a healthy way.

So grab a fork & dig into this protein-packed salad!

Why You’ll Love this Healthy Vegan Spinach Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this salad is loaded with healthy plant based ingredients, doesn’t mean that there is a lack of flavor.
Quick & Easy: Ready in about 30 minutes, while being super simple to make.
Great for Meal Prep: This Roasted Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Roasted Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing Recipe with a fork, sliced avocado, and hemp seeds, sitting on a wood cutting board.

Ingredients

Organic Spinach: The base of this salad recipe is spinach!
Organic Quinoa: To provide this salad with nutty flavor, along with protein & fiber. You can use any color that you have on hand – white, red, or multi-color.
Organic Sweet Potato: For this recipe I used organic stokes sweet potato, for the pop of color & boost of nutrition. However, any sweet potato will do I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before slicing.
Organic Avocado: For some extra healthy fats & creaminess, be sure to use a ripe avocado.
Organic Sweet Tahini Dressing: It’s the perfect sweet, citrusy, & creamy dressing to coat over the salad. Don’t leave it out!
Organic Hemp Seeds: A sprinkle of organic hemp seeds adds some extra plant-based protein & Omega-3’s.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.

How To Make

Quinoa. Prepare quinoa as packaged instructions.
Roasted Sweet Potatoes. Preheat the oven to 425 degrees F. Add the halved sweet potatoes to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide spinach & quinoa between bowls. Top with the roasted sweet potatoes, sliced avocado, a drizzle of the sweet tahini dressing, & a sprinkle of hemp seeds. Enjoy!

Tips for Making this Vegan Spinach Salad Recipe Perfectly

Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color all work.
Organic Sweet Potato: If you don’t have access to organic stokes purple sweet potatoes, any type of sweet potato will do!
Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating

As mentioned above, this Roasted Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & the potatoes to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the fresh greens, as well as the remaining toppings.

Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing Recipe with a fork, sliced avocado, and hemp seeds, sitting on a wood cutting board.

More Purple Sweet Potato Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

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Description

This Roasted Purple Sweet Potato & Quinoa Spinach Salad with Sweet Tahini Dressing is a healthy vegan recipe that will hit the spot. It’s easy to make, packed with plant protein, & full of flavor!

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

1 cup dry quinoa

ROASTED SWEET POTATOES

1 large sweet potato, halved, cut into ½-inch slices
1 tsp garlic powder
Sea salt & black pepper, to taste
2 tsp avocado oil

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

SERVINGS

Fresh baby spinach
Avocado(s), sliced
¼ cup hemp seeds

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Instructions

Quinoa. Prepare quinoa as packaged instructions.
Roasted Sweet Potatoes. Preheat the oven to 425 degrees F. Add the halved sweet potatoes to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide spinach & quinoa between bowls. Top with the roasted sweet potatoes, sliced avocado, a drizzle of the sweet tahini dressing, & a sprinkle of hemp seeds. Enjoy!

Notes

Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color all work.

Organic Sweet Potato: If you don’t have access to organic stokes purple sweet potatoes, any type of sweet potato will do!

Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & the potatoes to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the fresh greens, as well as the remaining toppings.