Looking for a colorful and nutrient-packed salad that’s both delicious and satisfying? This Roasted Sweet Potato and Beet Quinoa Salad is the perfect choice. With caramelized sweet potatoes, earthy roasted beets, fluffy quinoa, and a creamy avocado-lime dressing, it delivers the ideal balance of flavors and textures. Finished with feta cheese and toasted nuts, this salad is refreshing, wholesome, and versatile enough to serve as a light meal or a vibrant side dish.
Ingredients
1 cup quinoa, rinsed
2 medium sweet potatoes, peeled and cubed
2 medium beets, peeled and sliced
1 ripe avocado
Juice and zest of 1 lime
2 tablespoons olive oil (plus extra for roasting)
1 garlic clove, minced
1/4 cup crumbled feta cheese
1/4 cup toasted almonds or walnuts
Salt and black pepper, to taste
Fresh parsley or arugula (optional), for garnish
Instructions
- Cook the quinoa
In a medium pot, bring 2 cups of water (or vegetable broth) to a boil.
Add rinsed quinoa, cover, and reduce heat to low. Cook for 15 minutes until tender.
Remove from heat and let it rest for 5 minutes. Fluff with a fork.
- Roast the vegetables
Preheat oven to 400°F (200°C).
Place sweet potato cubes and beet slices on a baking sheet.
Drizzle with olive oil, season with salt and black pepper, and toss to coat.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Make the avocado lime dressing
In a blender or food processor, add the avocado, lime juice and zest, olive oil, garlic, a pinch of salt, and 2–3 tablespoons of water.
Blend until smooth and creamy, adding more water if needed to reach the desired consistency.
- Assemble the salad
In a large mixing bowl, combine the quinoa, roasted sweet potatoes, and beets.
Pour the avocado-lime dressing over the top and toss gently.
Finish with crumbled feta, toasted nuts, and a sprinkle of fresh herbs.
Why you’ll love this salad
Nutrient-rich: Packed with vitamins, minerals, healthy fats, and plant-based protein.
Versatile: Serve it warm, room temperature, or chilled.
Balanced flavors: Sweet, earthy, tangy, and creamy all in one bowl.
Easy to adapt: Make it vegan by skipping or substituting the feta.
Variations and Tips
Add greens: Toss in spinach, arugula, or kale for extra freshness.
Change the nuts: Use pecans, cashews, or pumpkin seeds instead of almonds or walnuts.
Boost protein: Add grilled chicken, salmon, or chickpeas for a heartier meal.
Meal prep friendly: Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate until serving for best texture.
Serving suggestion
This quinoa salad makes a light yet satisfying lunch on its own. You can also serve it as a colorful side dish at family dinners, potlucks, or holiday gatherings. Its vibrant colors and fresh flavors make it a real crowd-pleaser.
