This Roasted Sweet Potato Spinach Salad recipe is bursting with flavor and easy to make. Featuring organic spinach, roasted sweet potato, creamy avocado, a sweet tahini dressing, and hemp seeds. It’s a delicious and healthy vegan sweet potato salad recipe that is the perfect lunch or dinner during the week!
Who’s ready for a 30 minute recipe that is insanely delicious and nutritious? I know you are!
If you know me, I love a massive salad. As of right now, I have started to have a loaded vegan salad for dinner every Sunday evening. It’s become kind of a tradition. I love enjoying a meal that is nutritious to nourish my body to prepare it for the week ahead, while being super tasty at the same time.
Like with my other vegan salad recipes, this sweet potato spinach salad recipe is fully packed and includes my favorites. A big bowl of organic greens topped with roasted sweet potato, creamy avocado, my sweet tahini dressing, and hemp seeds. The combination may sound simple, but it’s addictive, in a healthy way.
Not only is this roasted sweet potato salad recipe loaded with powerful nutrients, it’s super simple to make. I know you’re going to be obsessed with this Roasted Sweet Potato Spinach Salad at first bite!
Why You’ll Love This Vegan Salad Recipe
- Full of Flavor & Loaded with Nutrition: This vegan sweet potato salad recipe is full of nutritious plant-based ingredients, wholesome veggies, and healthy fats.
- Quick & Easy: This recipe comes together in under 30 minutes.
- The Perfect Meal at Anytime: This sweet potato spinach salad recipe can be enjoyed at any point during the year – winter, spring, summer, or fall. You name it!
- Great for Meal Prep: This salad stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.
Ingredients
- Organic Sweet Potato: Roasted to perfection. For this recipe I used my favorite type of potatoes, stoke sweet potatoes. But you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Spinach: Honestly you can use your favorite greens for this recipe, but I love baby spinach.
- Organic Avocado: Make sure to use a ripe avocado for this salad recipe.
- Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this salad perfectly. Don’t leave it out!
- Organic Hemp Seeds: A sprinkle of organic hemp seeds adds some extra plant-based protein and Omega-3’s to this healthy vegan sweet potato salad.
- Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.
How To Make
- Roasted Sweet Potato. Preheat your oven to 400 degrees F. Add the halved sweet potatoes to a baking tray lined with parchment paper. Drizzle with avocado oil and season with sea salt & black pepper. Roast for 20 – 25 minutes, flipping halfway.
- Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Serve. Place the spinach at the bottom of your serving bowl, top with the roasted sweet potato and sliced avocado. Drizzle with the dressing, along with a sprinkle of hemp seeds. Enjoy!
Tips for Making this Roasted Sweet Potato Salad Perfectly
- Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!
- Organic Greens: If you don’t have any spinach on hand, feel free to use kale, arugula, or a combination.
- Baking: Be sure to flip the sweet potato halfway. This ensures an even bake.
Storing & Reheating Vegan Salad
As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer salad ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the spinach, avocado, the sweet tahini dressing, and seeds.
More Salad Recipes You’ll Love
- Sweet Potato & Chickpea Kale Salad with Honey Mustard Dressing
- Vegan Supercharged Salad with Sweet Tahini Dressing
- Hearty Vegan Kale Salad with Chipotle Pecan Pesto
- Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
- Roasted Vegetable Lentil Salad
Sharing Is Caring!
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.
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Roasted Sweet Potato Spinach Salad
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2 – 4 1x
Description
This Roasted Sweet Potato Spinach Salad recipe is bursting with flavor and easy to make. Featuring organic spinach, roasted sweet potato, creamy avocado, a sweet tahini dressing, and hemp seeds. It’s a delicious and healthy vegan sweet potato salad recipe that is the perfect lunch or dinner during the week!
Ingredients
Always opt for organic ingredients.
SWEET POTATO
- 2 sweet potatoes, sliced into ¼-inch rounds
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
SWEET TAHINI DRESSING
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tbsp pure maple syrup
- 2 garlic cloves, minced
- Filtered water, to thin
- Sea salt & black pepper, to taste
SALAD
- 5 cups baby spinach
- 2 ripe avocados, sliced
- ¼ cup hemp seeds
Instructions
- Roasted Sweet Potato. Preheat your oven to 400 degrees F. Add the halved sweet potatoes to a baking tray lined with parchment paper. Drizzle with avocado oil and season with sea salt & black pepper. Roast for 20 – 25 minutes, flipping halfway.
- Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Serve. Place the spinach at the bottom of your serving bowl, top with the roasted sweet potato and sliced avocado. Drizzle with the dressing, along with a sprinkle of hemp seeds. Enjoy!
Notes
Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!
Organic Greens: If you don’t have any spinach on hand, feel free to use kale, arugula, or a combination.
Baking: Be sure to flip the sweet potato halfway. This ensures an even bake.
Storing & Reheating: Transfer salad ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the spinach, avocado, the tahini dressing, and seeds.
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