Roasted Sweet Potato & Quinoa Salad with Tahini Dressing

Roasted Sweet Potato & Quinoa Salad with Tahini Dressing

This vibrant and satisfying salad is a feast for both the eyes and the palate! Hearty roasted sweet potatoes and protein-rich quinoa are combined with a medley of fresh flavours and textures, all brought together by a creamy, tangy tahini dressing. It’s perfect as a wholesome main, a flavourful side, or an excellent meal prep option.

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

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Ingredients

For the Salad:

  • 2 cups roasted sweet potato, cubed (roasted with olive oil, salt, smoky paprika, and pepper)
  • 2 cups cooked quinoa
  • 2 cups boiled chickpeas
  • 1 cup dried cranberries or fresh pomegranate arils
  • 1 cup fresh coriander, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup feta or crumbled goat cheese

For the Tahini Dressing:

  • 1 cup tahini
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Method

  1. In a small bowl or blender, combine the tahini, maple syrup, lemon juice, salt, and pepper. Whisk or blend until smooth. If the dressing is too thick, add warm water one tablespoon at a time until you reach your desired consistency. Set aside.
  2. In a large mixing bowl, add the roasted sweet potato, cooked quinoa, boiled chickpeas, cranberries (or pomegranate), chopped coriander, chopped walnuts, and crumbled feta or goat cheese.
  3. Pour the prepared tahini dressing over the salad ingredients. Toss gently until everything is well combined and coated with the dressing.
  4. Taste the salad and adjust seasonings as needed. You might want a little more salt, pepper, or a squeeze of fresh lemon.
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