Roasted Sweet Potato, Quinoa & Arugula Salad with Maple-Tahini Dressing

This hearty vegan salad combines roasted sweet potatoes, fluffy quinoa, peppery arugula, and crunchy toasted almonds, dressed in a creamy maple-tahini sauce. Nutritious, flavorful, and satisfying enough for dinner, it perfectly balances savory, sweet, and tangy notes. Easy to make and sure to impress—ideal for weeknight meals.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F (220°C).

Step 2

Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.

Step 3

Spread evenly on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway, until golden and crispy on edges.

Step 4

Combine rinsed quinoa with water or broth in a saucepan.

Step 5

Bring to boil, then cover, reduce heat, and simmer 15 minutes. Fluff quinoa with a fork and set aside.

Step 6

Whisk tahini, maple syrup, lemon juice, Dijon mustard, water, and salt until smooth and creamy.

Step 7

Adjust consistency with additional water if needed (1 tablespoon at a time).

Step 8

Place chopped arugula into a large salad bowl.

Step 9

Add roasted sweet potatoes, cooked quinoa, and toasted almonds. Gently toss ingredients to combine.

Step 10

Top salad with sliced avocado.

Step 11

Drizzle with maple-tahini dressing right before serving. Toss gently again to coat evenly.