Sweet Potato Quinoa Salad is a stand up dish. Smoky, chipotle lime flavors with a tangy, sweet maple cilantro dressing you will love. 

Why Make This Sweet Potato Quinoa Salad

This salad is so hearty, it’s full of fiber and filling veggies you will love together. The flavor is vibrant, smoky from chipotle powder and a little tangy from cilantro lime dressing.

This salad hold up well in the fridge, making is a great meal prep meal! Similar to Lemon Orzo Salad. You can eat it as is for a lighter meal or pair it with shrimp, blackened salmon, BBQ chicken Sandwiches and more. You will enjoy how easy, nutritious and flavor this salad is. I know you are going to love it.

Ingredients Needed

Sweet Potatoes. This is one of the main ingredients needed for the recipe. They will need to be chopped into equal size pieces, like my Sweet Potato Breakfast Hash.

Quinoa. I use white quinoa but use any color of choice! They all taste the same.

Seasonings. Chili powder, cumin, garlic, salt, smoked paprika, chipotle powder. Some will go on the potatoes and the rest will go in the cilantro lime vinaigrette.

Apple Cider Vinegar. I always like to use this vinegar when I am opting for a mild tang and it pairs best with smoky flavors.

Pepita Seeds. This is an optional ingredient but, it’s a BIG recommendation for the perfect crunch/texture to add to the sweet Potato Quinoa Salad.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Recipe Variations & Substitutions

Sweet Potatoes. You can sub red potatoes, however please note the flavor and look of the salad will be a bit different.

Black Beans. use any bean you prefer, garbanzo beans or white beans work well.

Pepita Seeds. You can use sunflower seeds or chopped cashews in place if needed.

Steps To Make This Recipe

Step One. Preheat the oven to 400º. Start to cook quinoa according to the package. Place the cubed sweet potatoes in a large mixing bow, drizzle with 1 tablespoon olive oil. Mix the spices together and then sprinkle over the potatoes. Toss to coat well. Spread potatoes into a single layer on a large baking sheet. Add the red onion to the sheet.

Step Two. Bake until the potatoes are just tender, about 25-30 minutes, turning halfway through. Remove from the oven and set aside.

Step Three. While the potatoes and quinoa cook, whip up the Cilantro Lime Vinaigrette. Add all the ingredients into a small food processor or high speed blender (cilantro, oil, vinegar, maple syrup, seasoning, garlic). Blitz until everything is blended well. Give it a taste and adjust salt or maple syrup if* needed.

Step Four. In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, green onions, pepita seeds, jalapeño roasted sweet potatoes & onions. Pour the dressing over the top, then toss well to combine. Enjoy warm or at room temperature. You can also add in cotija on the top if preferred.

Step Five. Serve as a side or as a light meal and enjoy!

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Recipe FAQs

Recipe Tips

Cook The Sweet Potatoes perfectly. Cook them perfect by ensuring they are all equal in size and in bite sized pieces.

Taste As You Go. Make sure the salt and seasonings are up to your standards! Be sure to try the cook e potatoes and the dressing before serving. You may want to adjust a few things.

Peeling The Potatoes. You can eat the potato skin if you want! Cut down on time and effort and chop it with skin on if desired.

Recipe Pairings

This Sweet Potato Quinoa Salad goes great with a number of dishes. My Turkey Smash Burgers pair lovely, you can also serve it as a side with my Avocado Corn Salad or Kale Crunch Salad. Feel Free to top it with Blackened Chicken if you want extra protein.

Other Great Salads To try

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