Roasted Sweet Potato & Quinoa Salad [Vegan]

This delicious Roasted Sweet Potato & Quinoa Salad has a creamy, dreamy tahini dressing and is perfect for lunch boxes, or eating warm when working for home! This wholesome dish is effortlessly prepared and absolutely scrumptious in every way.

Contents

Roasted Sweet Potato & Quinoa Salad [Vegan]Ingredients You Need for Roasted Sweet Potato & Quinoa Salad [Vegan]How to Prepare Roasted Sweet Potato & Quinoa Salad [Vegan]Sweet Potato and Quinoa Vegan Salad

Roasted Sweet Potato & Quinoa Salad [Vegan]

Ingredients You Need for Roasted Sweet Potato & Quinoa Salad [Vegan]

Two medium-sized sweet potatoes, peeled and cut into cubes.
1 teaspoon rub seasoning
One cup of cooked quinoa, ideally prepared with vegetable stock for added depth of flavor.
5 large handfuls spinach
2 handfuls arugula
One large ripe avocado, pitted and diced.
Small handful parsley, finely chopped
5 tablespoons pomegranate arils

4 tablespoons tahini
1 clove garlic, minced
Juice 1/2 to 1 lemon, depending on your desired level of tartness.
2 teaspoons
1-2 tablespoons maple syrup (or to taste)
Salt and pepper, to taste
Water, to thin

How to Prepare Roasted Sweet Potato & Quinoa Salad [Vegan]

Preheat the oven to 425°F (210°C). Next, prepare a substantial baking sheet by lining it with parchment paper or aluminum foil. Combine sweet potato cubes in a mixing bowl with a light drizzle of oil, then sprinkle with paprika, sea salt, and black pepper to taste, tossing to coat evenly. On the baking sheet, place the item and roast it in the oven at 15 minutes, then flip it over and continue roasting for an additional 10 to 15 minutes, or until it reaches a crispy exterior and a fluffy interior. Set aside.
Meanwhile, prepare the tahini dressing by combining all ingredients in a compact food processor or, if preferred, use a sturdy fork for a manual mixing approach.
Gradually add a tablespoon of water at a time, adjusting the mixture until you achieve the desired consistency, before seasoning to taste.
Combine the cooked quinoa with a medley of fresh greens, including baby spinach, peppery rocket, and a sprinkle of chopped parsley, then add creamy diced avocado, juicy pomegranate seeds, and roasted sweet potato for a nutritious and flavorful salad. Savoring each bite, serve this delectable dish warm or chilled, perfectly complemented by the rich, nutty flavor of a drizzle-worthy tahini dressing.