Name: Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 – 2 Japanese sweet potatoes, cut into chunks/wedges; 2 tsp avocado oil; Sea salt & black pepper, to taste; ½ cup dry quinoa; 2 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 ½ dijon mustard; ½ tsp dried oregano; ½ tsp coriander; 2 garlic cloves, minced; Sea salt & black pepper, to taste; 1 small red onion, chopped; 1 yellow bell pepper, chopped; ½ English cucumber, chopped; 1 cup cherry tomatoes, halved; ¼ cup kalamata olives, halved; ¼ cup sun dried tomatoes, chopped; ¼ cup fresh basil, plus more for topping; Greens of choice; Tahini; Fresh basil

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Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes is a healthy recipe to serve up on a busy weeknight. Fresh greens, a nutty quinoa and veggie mixture, paired perfectly with roasted Japanese sweet potatoes, as well as creamy tahini. It’s a wholesome Greek-inspired vegan meal that is great for meal prep!

Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes recipe in a bowl, sitting on a cutting bowl, with a fork in it.

Salads should never be boring and this one is full of Greek-inspired flavors.

With that, this Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes is loaded with deliciousness. From the quinoa and veggie mixture to the roasted sweet potatoes, every bite is worth savoring.

Regardless if you’re on the hunt for an easy dinner, healthy meal prep option, or just looking for a the best vegan dinner, this recipe has got you & your taste buds covered.

Why You’ll Love This Vegan Mediterranean Quinoa Salad

Quick & Easy: A Greek-inspired vegan dish that’s ready in about 30 minutes.
Balanced Meal: With the protein & carbs from the quinoa, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
Great for Meal Prep: This Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Healthy Vegan Mediterranean Quinoa Salad recipe in a bowl, with sweet potatoes, sitting on a cutting bowl, with a fork in it.

Ingredients

Organic Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
Organic Vegetables: Red onion, bell peppers, cumbers, cherry tomatoes, sun-dried tomatoes, and kalamata olives, are the veggies used.
Organic Lemon Olive Oil Dressing: A dressing is essential to any salad! Please don’t skip!
Organic Japanese Sweet Potato: 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 Tahini: Just a drizzle for some healthy fats and creamines.
Organic Fresh Basil: If you’ve got some on hand, it’s the perfect topping!

How To Make

Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a baking tray lined with parchment paper. Drizzle with avocado oil and season with sea salt & black pepper. Bake for 20 – 25 minutes, flipping halfway.
Quinoa. Prepare quinoa as instructed from the package.
Lemon Olive Oil Dressing. In a small mixing bowl, whisk together the dressing ingredients until well combined.
Combine. In a large bowl, add the chopped vegetables, cooked quinoa, and the dressing. Combine until everything is coated. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
Serve. Divide the quinoa salad and sweet potatoes between bowls. Drizzle with the tahini and garnish with fresh basil. Enjoy!

Tips for Making this Vegan Quinoa Salad Perfectly

Organic Sweet Potatoes: 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 Quinoa: You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
Organic Vegetables: Feel free to customize your preferred vegetables.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the sweet potatoes cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer salad and sweet potatoes to separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted sweet potato to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with greens, quinoa and veggie mixture, as well as the tahini.

Healthy Vegan Greek Quinoa Salad recipe in a bowl, with sweet potatoes, sitting on a cutting bowl, with a fork in it.

More Vegan 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.

Vegan Mediterranean Quinoa Salad with Roasted Sweet Potatoes

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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.

SWEET POTATOES

1 – 2 Japanese sweet potatoes, cut into chunks/wedges
2 tsp avocado oil
Sea salt & black pepper, to taste

QUINOA

½ cup dry quinoa

LEMON OLIVE OIL DRESSING

2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 ½ dijon mustard
½ tsp dried oregano
½ tsp coriander
2 garlic cloves, minced
Sea salt & black pepper, to taste

VEGETABLES

1 small red onion, chopped
1 yellow bell pepper, chopped
½ English cucumber, chopped
1 cup cherry tomatoes, halved
¼ cup kalamata olives, halved
¼ cup sun dried tomatoes, chopped
¼ cup fresh basil, plus more for topping

SERVING

Greens of choice
Tahini
Fresh basil

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Instructions

Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a baking tray lined with parchment paper. Drizzle with avocado oil and season with sea salt & black pepper. Bake for 20 – 25 minutes, flipping halfway.
Quinoa. Prepare quinoa as instructed from the package.
Lemon Olive Oil Dressing. In a small mixing bowl, whisk together the dressing ingredients until well combined.
Combine. In a large bowl, add the chopped vegetables, cooked quinoa, and the dressing. Combine until everything is coated. Ideally, let sit in the refrigerator for at least 20 minutes before serving.
Serve. Divide the quinoa salad and sweet potatoes between bowls. Drizzle with the tahini and garnish with fresh basil. Enjoy!

Notes

Organic Sweet Potatoes: 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 Quinoa: You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.

Organic Vegetables: Feel free to customize your preferred vegetables.

Storing & Reheating: Transfer salad and sweet potatoes to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted sweet potato to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with greens, quinoa and veggie mixture, as well as the tahini.