Name: Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup dry quinoa; 1 large sweet potato, sliced; ½ tsp garlic powder; Sea salt & black pepper, to taste; ¼ cup raw tahini; 2 tbsp fresh lemon juice; 2 tbsp balsamic vinegar; 1 tbsp pure maple syrup; 2 garlic cloves, minced; Sea salt & black pepper, to taste; Spring water, to thin; Fresh greens of choice; ¼ cup sun-dried tomatoes, chopped; Avocado(s), sliced

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This Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing is a healthy vegan recipe that is full of Mediterranean flavor. Enjoy this easy-to-make salad on a busy weeknight to nourish your body after a productive day!

Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing with sliced avocado and a fork in it, sitting on a white marble counter.

Mouthwatering, mega-flavorful, & full of Mediterranean vibes, this Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing is next level.

More specifically, a bed of fresh greens get topped with fluffy quinoa, roasted sweet potatoes, savory sun-dried tomatoes, creamy avocado, & a balsamic tahini dressing.

The combination is truly elite & I cannot wait for you to enjoy this salad!

Why You’ll Love This Healthy Vegan Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this creation is packed with healthy ingredients, doesn’t mean that it’s boring. In fact, each bite will have you digging in for more.
Quick & Easy: It’s a Mediterranean-inspired salad recipe that comes together in about 35 minutes.
Great for Meal Prep: This Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing Recipe with sliced avocado and a fork in it, sitting on a white marble counter.

Ingredients

Organic Sweet Potato: Any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before slicing.
Organic White 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 tri-color quinoa.
Organic Fresh Greens: Baby spinach, massaged kale, arugula, or any combination will do!
Organic Sun-Dried Tomatoes: Chopped up to add some Mediterranean vibes!
Organic Avocado: For some additional healthy fats & creaminess.
Organic Seasonings: We’re keeping it simple here. Garlic powder, sea salt, & black pepper.
Organic Balsamic Tahini Dressing: This tahini dressing is creamy, savory, & sweet. Don’t leave it out!
Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

Quinoa. Prepare quinoa as instructed from the package.
Roasted Sweet Potato. Preheat the oven to 425 degrees F. On a baking sheet, toss the sweet potatoes with the avocado oil & seasonings. Transfer to the oven & roast for 20 – 25 minutes, tossing halfway.
Balsamic Tahini Dressing. In a mixing bowl, combine the dressing ingredients & whisk together. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved.
Assemble. Divide the fresh greens & quinoa between bowls. Top with the roasted sweet potatoes, sun-dried tomatoes, avocado, & drizzle with the balsamic tahini dressing. Enjoy!

Tips for Making this Vegan Salad Perfectly

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan salad.
No Quinoa Option: If you’re wanting to do away with the quinoa, you can certainly use organic cooked cauliflower rice instead. However, I recommend roasting up some organic chickpeas along with the sweet potatoes to add some extra plant-protein.
Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!
Baking: Be sure to flip the potatoes halfway, as this ensures even baking.
Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can substitute it with organic raw cashew butter!

Storing & Reheating

This Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing is great for healthy vegan leftovers & meal prep!

Fridge Storage. Transfer 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 cooked quinoa & sweet potatoes to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the remaining salad ingredients.

Vegan Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing with sliced avocado and a fork in it, sitting on a white marble counter.

More Healthy Quinoa 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 Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic 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: Mediterranean
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

1 cup dry quinoa

SWEET POTATOES

1 large sweet potato, sliced
½ tsp garlic powder
Sea salt & black pepper, to taste

BALSAMIC TAHINI DRESSING

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

FOR SERVING

Fresh greens of choice
¼ cup sun-dried tomatoes, chopped
Avocado(s), sliced

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Instructions

Quinoa. Prepare quinoa as instructed from the package.
Roasted Sweet Potato. Preheat the oven to 425 degrees F. On a baking sheet, toss the sweet potatoes with the avocado oil & seasonings. Transfer to the oven & roast for 20 – 25 minutes, tossing halfway.
Balsamic Tahini Dressing. In a mixing bowl, combine the dressing ingredients & whisk together. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved.
Assemble. Divide the fresh greens & quinoa between bowls. Top with the roasted sweet potatoes, sun-dried tomatoes, avocado, & drizzle with the balsamic tahini dressing. Enjoy!

Notes

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan salad.

No Quinoa Option: If you’re wanting to do away with the quinoa, you can certainly use organic cooked cauliflower rice instead. However, I recommend roasting up some organic chickpeas along with the sweet potatoes to add some extra plant-protein.

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

Baking: Be sure to flip the potatoes halfway, as this ensures even baking.

Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can substitute it with organic raw cashew butter!

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