Looking for a nutritious, colorful meal that’s perfect for meal prep and packed with flavor? This Sweet Potato and Spinach Quinoa Salad has become my go-to recipe for busy weekdays. It combines protein-rich quinoa with roasted sweet potatoes and fresh spinach, creating a perfectly balanced dish that’s both satisfying and healthy.
Ingredients
- 2 cups cooked quinoa
- 2 medium sweet potatoes, cut into 1-inch cubes
- 4 cups fresh spinach leaves
- 1/2 red onion, thinly sliced
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While it’s heating, line a baking sheet with parchment paper.
- Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they’re tender and slightly caramelized.
- While the potatoes are roasting, prepare the dressing by whisking together the remaining olive oil, maple syrup, and apple cider vinegar.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, spinach, and red onion.
- Pour the dressing over the salad and toss gently to combine. Top with pumpkin seeds.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Recipe Notes
For best results, let the roasted sweet potatoes cool for about 5 minutes before adding them to the spinach – this prevents the leaves from wilting too much while still allowing them to soften slightly. The quinoa can be cooked ahead of time and stored in the refrigerator for up to 3 days. If you’re meal prepping, consider keeping the spinach separate and adding it just before serving to maintain its freshness.
This salad stays fresh in the refrigerator for up to 4 days, making it perfect for meal prep. Feel free to customize it with add-ins like chickpeas for extra protein or feta cheese for a tangy twist. If you can’t find pumpkin seeds, toasted almonds or pecans make excellent alternatives.
To ensure your quinoa turns out perfectly fluffy, rinse it thoroughly before cooking to remove any bitterness, and cook it in a 2:1 ratio of water to quinoa. Let it rest for 5 minutes after cooking, then fluff with a fork.
Sweet Potato and Spinach Quinoa Salad
Ingredients
- 2 cups cooked quinoa
- 2 medium sweet potatoes cut into 1-inch cubes
- 4 cups fresh spinach leaves
- 1/2 red onion thinly sliced
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While it's heating, line a baking sheet with parchment paper.
- Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they're tender and slightly caramelized.
- While the potatoes are roasting, prepare the dressing by whisking together the remaining olive oil, maple syrup, and apple cider vinegar.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, spinach, and red onion.
- Pour the dressing over the salad and toss gently to combine. Top with pumpkin seeds.
