Sweet, inviting, and made for sharing, Sweet Potato Quinoa Salad is a American, World salad made with sweet potatoes, olive oil, and salt in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: American, World

Ingredients

  • 2 sweet potatoes (around 1.5 cups cubes of sweet potatoes,)
  • 1 teaspoon olive oil
  • salt (to taste)
  • pepper (to taste)
  • 1/2 cup cooked black beans (I used canned black beans)
  • 1 cup cooked quinoa
  • 1 small red onion (thinly sliced)
  • 2 tablespoons dried cranberries
  • 10 walnuts (roughly chopped)
  • baby spinach (handful)

dressing

  • 1 tablespoons olive oil
  • 1 teaspoon rice vinegar
  • 2 teaspoons maple syrup
  • juice of 1 lime
  • salt (to taste)
  • pepper (to taste)

Method

  1. Preheat oven to 425 F degrees. Toss sweet potato cubes with 1 teaspoon oil, salt and pepper.
  2. Transfer to a baking sheet and roast at 425 F degrees for 15 minutes or till sweet potatoes are fork tender. Remove from oven and transfer to a large bowl.
  3. Add black beans, cooked quinoa, sliced onion, baby spinach, walnuts and dried cranberries. Mix everything together. Set aside.
  4. In a bowl or jar, whisk together all the dressing ingredients - olive oil, rice vinegar, maple syrup, lime juice, salt and pepper.
  5. Pour dressing over salad and toss to combine.
  6. Chill the salad before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.