Why You’ll Love This Quinoa and Sweet Potato Salad

• It’s a complete meal in a bowl. With the protein from the quinoa and the hearty goodness of sweet potatoes, this salad is substantial enough to stand on its own for lunch or a light dinner. You won’t be left feeling hungry an hour later.
• The texture game is strong. We’ve got creamy, soft sweet potato, fluffy quinoa, crunchy pumpkin seeds, and fresh, crisp herbs all in one forkful. It’s a party in your mouth, and every bite is a little different from the last.
• It’s a meal-prep superstar. This salad holds up beautifully in the fridge for several days. The ingredients don’t get soggy, and the flavours actually deepen, making it the ultimate make-ahead option for busy weeks.
• It’s incredibly versatile. Feel like adding some feta? Go for it. Want to throw in some black beans or chickpeas for extra protein? Absolutely. This recipe is a fantastic base that you can easily adapt based on what you have in your pantry.

Ingredients & Tools

• 1 large sweet potato (about 500g), peeled and diced into 1cm cubes
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Sea salt and black pepper
• 200 g quinoa, rinsed thoroughly
• 400 ml vegetable broth or water
• 1 large avocado, diced
• 4 spring onions, thinly sliced
• A large handful of fresh coriander or parsley, roughly chopped
• 50 g pumpkin seeds
• Juice of 2 limes
• 3 tbsp extra virgin olive oil
• 1 tsp maple syrup or honey
• 1 small garlic clove, minced

Tools: A large baking tray, a medium saucepan with a lid, a small jar or bowl for the dressing, a large mixing bowl.

A quick note on the quinoa—rinsing it is non-negotiable. It removes the natural coating called saponin, which can taste a bit bitter and soapy. Trust me, it’s a small step that makes a huge difference to the final flavour of your salad.

Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Dice the sweet potato evenly. This is the secret to perfectly roasted sweet potato. If the pieces are all roughly the same size, they’ll cook at the same rate, giving you a mix of tender insides and caramelised edges without any burnt bits.
• Don’t skip rinsing the quinoa. I know I mentioned it above, but it’s so important it bears repeating! Just pop the quinoa in a fine-mesh sieve and run cold water over it for a minute, agitating it with your fingers, until the water runs clear.
• Let your quinoa cool slightly. Before you mix everything together, let the cooked quinoa cool down for about 10 minutes. If you add the avocado and herbs to piping hot quinoa, they’ll wilt and become mushy. We want fresh and vibrant!
• Toast your seeds. Taking that extra minute to toast the pumpkin seeds in a dry pan wakes up their nutty flavour and gives them an incredible crunch. It’s a simple trick that adds a whole new dimension to the salad.

How to Make Quinoa and Sweet Potato Salad

Serving Suggestions

Complementary Dishes

• Grilled Halloumi or Chicken — For a more substantial meal, slices of salty, squeaky grilled halloumi or some simply grilled chicken breast are perfect partners. They add a savoury, protein-packed element that complements the sweetness of the salad beautifully.
• Simple Lemon & Herb Baked Salmon — The richness of salmon works wonderfully with the bright, zesty flavours in the salad. A flaky piece of fish placed on top turns this into a really elegant, well-balanced dinner.

Drinks

• A Crisp Sauvignon Blanc — The citrus notes in a good Sauvignon Blanc will mirror the lime in the dressing and cut through the richness of the avocado and sweet potato. It’s a classic, refreshing pairing.
• Sparkling Water with Lime — For a non-alcoholic option, nothing beats ice-cold sparkling water with an extra slice of lime. The bubbles are incredibly cleansing and palate-refreshing between bites.

Something Sweet

• Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate (70% or above) and some fresh orange segments are a light, sophisticated way to end the meal. The bitterness of the chocolate is a lovely contrast to the sweet and tangy salad.

Top Mistakes to Avoid

• Mistake: Crowding the sweet potato on the baking tray. If the cubes are piled on top of each other, they’ll steam instead of roast. You’ll miss out on those delicious caramelised edges that add so much flavour. Use two trays if you need to!
• Mistake: Adding the dressing to hot quinoa. I’ve messed this up before too… The heat wilts the fresh herbs and can make the avocado unpleasantly mushy. Letting the quinoa cool for a bit first ensures every component stays distinct and fresh.
• Mistake: Not seasoning each component. Season the sweet potato before roasting. Season the quinoa cooking water. Season the dressing. Layering your seasoning like this builds a deep, complex flavour throughout the entire salad, so no single bite is bland.
• Mistake: Skipping the seed toasting. Raw pumpkin seeds are fine, but toasted ones are fantastic. That minute or two in a hot pan transforms them from a mere garnish into a flavour-packed, crunchy highlight of the dish.

Expert Tips

• Tip: Use a fork to fluff the quinoa. It might seem trivial, but using a fork instead of a spoon to fluff the cooked quinoa prevents it from clumping together. The tines gently separate the grains, giving you a light, fluffy texture.
• Tip: Add the avocado at the very last minute if meal prepping. If you know you’re making this salad to last a few days, keep the diced avocado separate and add it to individual portions just before eating. This keeps it from browning and maintains its perfect creamy texture.
• Tip: Massage your kale (if using). Want to add some kale for extra greens? Tear the leaves from the stems, chop them, and then add a tiny pinch of salt and a drizzle of the dressing. Massage it with your hands for a minute until it wilts and darkens in colour. This makes it much more tender and palatable.
• Tip: Let it rest before serving. If you have the time, let the assembled salad sit for 15-20 minutes before serving (avocado aside). This allows the quinoa to soak up some of the dressing and the flavours to really meld together harmoniously.

FAQs

Can I make this quinoa salad ahead of time?
Absolutely, and it’s one of its best features! You can make the entire salad (minus the avocado and final herb garnish) up to 3 days in advance. Store it in an airtight container in the fridge. The flavours will actually improve. Just give it a good stir, add the fresh avocado and a little extra squeeze of lime juice when you’re ready to serve. If the quinoa seems a little dry, a drizzle of extra virgin olive oil will bring it right back to life.

Can I use a different grain instead of quinoa?
Of course! This recipe is very adaptable. Cooked farro, brown rice, or even couscous would work well. Just keep in mind that cooking times and liquid amounts will vary. The key is to use a grain that has a nice, chewy texture and won’t get mushy when mixed with the dressing and other ingredients. Aim for about 4-5 cups of cooked grain as a substitute.

My sweet potato is mushy. What did I do wrong?
This usually happens if the pieces are cut too small or if the oven temperature was too low. You want a hot oven (200°C/400°F is ideal) to quickly caramelise the outside while cooking the inside to a tender—but not disintegrating—texture. Also, make sure you’re not stirring the sweet potato while it roasts; just let it be until it’s done for the best results.

How can I make this salad more protein-rich?
This is an easy win. Stirring in a can of rinsed and drained chickpeas or black beans is a fantastic option. You could also add some crumbled feta or goat cheese for a salty, creamy protein boost. For a plant-based option, a handful of toasted walnuts or almonds adds great protein and healthy fats.

Is there a substitute for coriander?
I know coriander can be a divisive herb! If you’re not a fan, flat-leaf parsley is the best direct substitute, offering a fresh, clean flavour. Fresh mint or basil would also be lovely, adding a different but equally delicious aromatic note. You could even use a combination—a little mint with parsley is really refreshing.