Vegan Quinoa Tzatziki Salad with Roasted Cauliflower & Sweet Potatoes

This Vegan Quinoa Tzatziki Salad with Roasted Cauliflower & Sweet Potatoes recipe is a full of flavor combination. Nutty quinoa, spiced cauliflower florets, and sweet potato slices, all over a pickled salad. Topped with a sweet tahini dressing, as well as a tangy coconut tzatziki, for a filling and healthy Greek-inspired vegan salad!

Vegan Quinoa Tzatziki Salad with Roasted Cauliflower & Sweet Potatoes is definitely a recipe that you don’t want to miss. This Greek-inspired dish of mine includes a variety of wholesome ingredients that will have your taste buds in heaven.

From top to bottom this healthy vegan salad is packed with flavor. Even though it’s a tad untraditional in the sense that we’re using coconut yogurt in place of Greek yogurt, but it adds the perfect amount of tanginess. Trust me! And with the nutty quinoa, roasted veggies, pickled condiments, and fresh greens, with the sweet tahini dressing. It’s a drool worthy combination.

Filling, fueling, & just makes you feel good from the inside out. No matter who is at the dinner table, this recipe will be a hit!

Why You’ll Love This Vegan Tzatziki Salad Recipe

• Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of flavor. 
• Quick & Easy: This vegan dinner recipe comes together in under 45 minutes.
• Great for Meal Prep: Vegan Quinoa Tzatziki Salad with Roasted Cauliflower & Sweet Potatoes stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.

Ingredients

• Organic White 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 multi-color quinoa all work for this recipe.
• Organic Cauliflower: Roasted & coated in spice, to transpire the perfect crispy texture.
• Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but 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 Coconut Tzatziki: A dollop or two of homemade vegan tzatziki is essential for this recipe. My version is made without grated cucumbers, which means it only takes a couple of minutes to whip up. 
• Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this dish perfectly. Don’t leave it out!  
• Organic Greens: Any greens work great for this vegan salad. I used kale.
• Organic Pickled Veggies: Sauerkraut, pickles, pepperchinis, olives, sun-dried tomatoes, and jalapeños, are the ones I used, but feel free to customize to your liking.
• Organic Herbs & Spices: Fresh cilantro and fresh basil, along with smoked paprika, ground cumin, dried oregano, onion powder, garlic powder, turmeric powder, sesame seeds, sea salt, & black pepper, are used to flavor this dish.

How To Make

1. Quinoa. Prepare quinoa as package instructions.
2. Roasted Cauliflower. Preheat the oven to 425 degrees F. On a baking sheet, combine the cauliflower, avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 25 minutes, flipping halfway. 
3. Sweet Potatoes. On a separate large baking sheet, toss the sweet potatoes with avocado oil, sea salt, & black pepper. Bake for 25 minutes, flipping halfway. Once baked, toss with the sesame seeds.
4. Coconut Tzatziki. In a bowl, combine all of the tzatziki ingredients and stir until fully combined.
5. Sweet Tahini Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon of filtered water at a time to thin out.
6. Pickled Salad. Combine all ingredients for the salad & toss until well combined.
7. Assemble. Divide the pickled salad & quinoa between bowls. Top the roasted veggies, drizzle over the tahini dressing, & pair with a dollop of the coconut tzatziki. Enjoy!

Tips for Making this Vegan Greek Salad Perfectly

• Organic Cauliflower: Both fresh or frozen cauliflower works perfectly for this recipe.
• Organic Sweet Potato: Select your favorite type of sweet potato for this vegan salad. 
• 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 veggies halfway, as this ensures even baking. 
• Organic Coconut Yogurt: Use a plain flavor. My favorite brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our tzatziki.
• 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 replace it with cashew butter!

Storing & Reheating

This vegan Greek salad 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 ingredients to separate air-tight glass containers and refrigerator for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cauliflower and sweet potato fries to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens, pickled veggies, tahini dressing, and the coconut tzatziki.

More Salad Recipes You’ll Love

• Loaded Vegan Kale Salad with Sweet Tahini Dressing
• Roasted Sweet Potato & Quinoa Power Salad
• Kale & Quinoa Salad with Roasted Vegetables
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Vegan Supercharged Salad with Sweet Tahini Dressing

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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