Name: Vegan Thai Peanut Quinoa Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 – 2 sweet potatoes, chopped into chunks/wedges; 2 tsp avocado oil; Sea salt & black pepper, to taste; ½ cup dry quinoa; ¼ cup unsalted peanut butter; 3 tbsp coconut aminos; 1 tbsp fresh lime juice; 1 tbsp pure maple syrup; 1 tsp fresh minced ginger or ¼ tsp ginger powder; ½ tsp red pepper flakes; 2 garlic cloves, minced; Sea salt & black pepper, to taste; Spring water, to thin; 1 red bell pepper, chopped; ½ cup red cabbage, shredded; ½ cup shredded carrots; 5 green onions, chopped; ¼ cup fresh cilantro; 2 tbsp unsalted peanuts, chopped; 2 tbsp sesame seeds; Fresh greens of choice; Unsalted peanuts, chopped; Fresh cilantro; Sesame seeds; Extra peanut dressing

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Vegan Thai Peanut Quinoa Salad with Roasted Sweet Potatoes is a healthy & flavorful recipe to enjoy on busy weeknights. Nutty quinoa and rainbow veggies all get tossed with a savory peanut dressing, then paired perfectly with roasted sweet potatoes and fresh greens. It’s an easy and wholesome Thai-inspired vegan meal that is great for meal prep!

Vegan Thai Peanut Quinoa Salad with Roasted Sweet Potatoes recipe, sitting on a cutting board with a fork in it.

I’m back with another Thai-inspired vegan meal, with no shame. The savory peanut butter dressing is so good, that I had to recreate another recipe using it, which led me to create this Vegan Thai Peanut Quinoa Salad with Roasted Sweet Potatoes recipe.

It’s just like my original, but pairing it with roasted sweet potatoes, takes it up a notch.

Each bite is full of nutrition & deliciousness.

Why You’ll Love This Vegan Thai Quinoa Salad Recipe

Quick & Easy: A vegan Thai-inspired meal 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 Thai Peanut 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 Thai Peanut Quinoa Salad with Roasted Sweet Potatoes recipe, sitting on a cutting board with a fork in it.

Ingredients

Organic Sweet Potato: You can 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 chopping.
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 bell pepper, red cabbage green onions, and shredded carrots, are the veggies used in this recipe.
Organic Peanut Dressing: It’s the perfect mix of sweet and savory. Please don’t skimp or skip!
Organic Fresh Cilantro: If you’ve got some on hand, it’s the perfect topping!
Organic Greens: For serving. Kale, spinach, arugula, or a combination of these will work!

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.
Peanut Dressing. In a small mixing bowl, whisk together the dressing ingredients until well combined.
Combine. In a large bowl, add the cooked quinoa, chopped vegetables, and the dressing. Combine until everything is coated.
Serve. Divide the quinoa salad, fresh greens, and sweet potatoes, between bowls. Drizzle with extra peanut dressing, and garnish with peanuts, sesame seeds, as well as fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Quinoa Salad Perfectly

Organic Sweet Potatoes: Your favorite type of 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 Quinoa: Any color that you have on hand will work – white, red, or tri-color quinoa.
Organic Unsalted Peanut Butter: Please use organic unsalted peanut butter made with 1 ingredient – organic peanuts! If you have a peanut allergy, try organic sunflower seed butter.
Organic Vegetables: Feel free to customize your preferred vegetables.

Storing & Reheating

As mentioned above, this Vegan Thai Peanut Quinoa Salad with Roasted Sweet Potatoes recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer the 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 potatoes to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with greens, the Thai peanut quinoa salad, and toppings of choice.

Thai-inspired vegan meal with quinoa salad, peanut butter dressing, and roasted sweet potatoes, sitting on a cutting board, 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 Thai Peanut 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: Thai
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SWEET POTATOES

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

QUINOA

½ cup dry quinoa

PEANUT DRESSING

¼ cup unsalted peanut butter
3 tbsp coconut aminos
1 tbsp fresh lime juice
1 tbsp pure maple syrup
1 tsp fresh minced ginger or ¼ tsp ginger powder
½ tsp red pepper flakes
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

VEGETABLES

1 red bell pepper, chopped
½ cup red cabbage, shredded
½ cup shredded carrots
5 green onions, chopped
¼ cup fresh cilantro
2 tbsp unsalted peanuts, chopped
2 tbsp sesame seeds

SERVING

Fresh greens of choice
Unsalted peanuts, chopped
Fresh cilantro
Sesame seeds
Extra peanut dressing

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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.
Peanut Dressing. In a small mixing bowl, whisk together the dressing ingredients until well combined.
Combine. In a large bowl, add the cooked quinoa, chopped vegetables, and the dressing. Combine until everything is coated.
Serve. Divide the quinoa salad, fresh greens, and sweet potatoes, between bowls. Drizzle with extra peanut dressing, and garnish with peanuts, sesame seeds, as well as fresh cilantro, if desired. Enjoy!

Notes

Organic Sweet Potatoes: Your favorite type of 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 Quinoa: Any color that you have on hand will work – white, red, or tri-color quinoa.

Organic Unsalted Peanut Butter: Please use organic unsalted peanut butter made with 1 ingredient – organic peanuts! If you have a peanut allergy, try organic sunflower seed butter.

Organic Vegetables: Feel free to customize your preferred vegetables.

Storing & Reheating: Transfer the 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 potatoes to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with greens, the Thai peanut quinoa salad, and toppings of choice.