This Quinoa, Chickpea, and Sweet Potato Salad is packed with vegetables and protein and perfect for a delicious vegan lunch or dinner. It’s topped with an amazing Curry Tahini Dressing that I think you will absolutely love.
I hope you all had a wonderful weekend. I actually did a couple of things for myself, and it felt really nice. My son is with me all the time, and we don’t have family around to help out, so aside from the time he’s napping, I don’t have much time to do things for myself.
But my husband got me a massage gift card for my birthday, so I went this morning, and it was wonderful! I also went out solo last night for a goodbye dinner with friends, and it was pretty nice to be able to eat and talk without worrying about what Eli was getting into. 🙂
Sweet Potato Quinoa Bowl Recipe Ingredients
- Veggies – I used one medium sweet potato, peeled and diced, along with baby spinach leaves, and red onion.
- Olive oil
- Quinoa – Use whatever variety of quinoa you prefer.
- Chickpeas – I used one can of chickpeas, which I drained and rinsed.
- Dried cranberries
- Chopped cashews
- Salt and pepper
- Curry Tahini Dressing – I make this dressing with tahini, fresh lemon juice, water, tamari, pure maple syrup, curry powder, garlic powder, ground cumin, and salt.
How To Make These Quinoa Bowls
- Preheat oven to 375 degrees F. On a large sheet pan, toss together diced sweet potato, olive oil and salt and pepper. Bake sweet potato until fork tender, 30-35 minutes.
- Cook quinoa according to package directions let cool and then fluff with a fork.
- Make the Curry Tahini dressing by adding all ingredients to a jar or small bowl and whisking until combined.
- In a large bowl, add the quinoa, roasted sweet potato, chickpeas, spinach leaves, red onion, dried cranberries and cashews. Season with a pinch of salt and a drizzle of olive oil and mix together.
- You can mix dressing into the salad before serving or serve individual portions of salad and top each with desired amount of dressing.
Quinoa Salad Recipe Tips and Thoughts
- This delicious salad is packed with quinoa, roasted sweet potatoes, chickpeas, fresh spinach, dried cranberries, and cashews. It has all the flavors and textures you could want in a salad, and it’s loaded with protein!
- This Quinoa Chickpea Sweet Potato Salad is the salad my body missed during the first trimester. This is my kind of salad all the way! Unfortunately, healthy food made me even sicker, but now that I’m feeling better, I’m making up for it. 🙂
- My absolute favorite thing about this salad has to be the curry tahini dressing, though! It involves two of my favorite ingredients and goes well with all the other goodies packed here! This Quinoa Chickpea and Sweet Potato Salad is great for lunch, dinner, or meal prep recipes. I hope your body enjoys this as much as mine did. 🙂
- This recipe is gluten-free and vegan.
- Store it in an air-tight, fridge-friendly container for up to three or four days (use your best judgement!).
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Quinoa Bowl Ideas?
Sweet Potato Quinoa Bowls with Green Chile Tahini Sauce
Black Bean Quinoa Bowls with Chipotle Tahini Sauce
Mexican Quinoa Salad Bowls with Cumin Lime Tahini Dressing
Loaded Quinoa and Sweet Potato Salad
Easy Vegan Quinoa Bowls; 6 Ways
Quinoa, Chickpea and Sweet Potato Salad with Curry Tahini Dressing
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
- 1 medium sweet potato, peeled and diced
- 2 teaspoons olive oil
- 1 cup dried quinoa
- 1 (15 ounce) can chickpeas, drained and rinsed
- A few big handfuls baby spinach or green of choice
- 1/3 cup diced red onion
- 1/3 cup dried cranberries
- 1/4 cup chopped cashews
- Salt and Pepper
Curry Tahini Dressing:
- 1/3 cup tahini
- Juice of 1 lemon
- 3 tablespoons water, or more depending on the consistency you desire
- 1 teaspoon tamari, or soy sauce
- 1 teaspoon pure maple syrup
- 1/2 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 375 degrees F. On a large sheet pan, toss together diced sweet potato, olive oil and salt and pepper. Bake sweet potato until fork tender, 30-35 minutes.
- Cook quinoa according to package directions let cool and then fluff with a fork.
- Make the Curry Tahini dressing by adding all ingredients to a jar or small bowl and whisking until combined.
- In a large bowl, add the quinoa, roasted sweet potato, chickpeas, spinach leaves, red onion, dried cranberries and cashews. Season with a pinch of salt and a drizzle of olive oil and mix together.
- You can either mix dressing into the salad before serving or serve individual portions of salad and top each with desired amount of dressing.
Notes
This salad is great for meal prep! Just divide into containers and refrigerator for up to 4 days. Leave off the dressing until ready to eat!
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Salad, Gluten Free, Vegan
- Cuisine: Middle Eastern
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I made this when my sister-in-law was visiting. We both loved it, and had it for lunch two days! I made my own curry powder because I didn’t have any. The dressing is amazing.
Making it again today.
That is so nice to hear, Martha! It’s definitely one of those recipes I could eat for days 🙂
Hi, can I substitute hummus for tahini in this recipe? I can’t find it in the grocery store
I think that would work! You might just need to thin it out a little more
Just made this AMAZING. I could eat the sauce alone 😉
haha, so glad you enjoyed it!!
Sounds great! Do you think I could replace the quinoa with couscous? I have both, but I have a TON of couscous I’d like to start using up. Thanks!
Most definitely!
Found this recipe today and felt it would be delicious and it was! I make my own tahini. I was out of quinoa so I substituted brown rice. I want sure what kind of Curry powder you use so I chose Madras rather than a red curry powder. It turned out delicious! Thanks for a fantastic recipe. This is a keeper and great for make ahead lunches. Can’t wait to make it again using quinoa.
I’m so glad to hear you enjoyed it!!
I made this on a whim – my husband and I both loved it! Delicious, filling and healthy!
Awesome! I’m so glad you both enjoyed it!
Rwally great! I added cauliflower from the oven, what was a perfect addition as well! Really lovely recipe!
I’m so glad you enjoyed it!
Absolutely delicious!!! I used dark red kidney beans and slivered almonds, because I had them in the pantry. I added some dried blueberries, too. It was fantastic, and I will make it again and again!
loved this so much. made a huge bowl of it for a party and it was a hit. easy to do and very tasty.
That’s so nice to hear, Sally! I’m glad everyone enjoyed it! 🙂
This looks SO good, Izzy. I’m craving this kind of food right now, but haven’t been doing well at providing it for myself. Maybe I’m due for a grocery store trip for these ingredients!
I wish I lived closer and I would be cooking for you right now!! Maybe Billy can whip something tasty up! xo
sounds great but I really miss nutritional values in these recipes
Hi Pat, I totally understand what you’re saying, personal life has just been so busy lately and I haven’ had time to add that information but I’m hoping to start back soon!