I just made a Roasted Sweet Potato Quinoa Salad that’s insanely packable for lunches and tastes next-level after a drizzle of Sesame Miso Sauce.

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I’m obsessed with this Roasted Sweet Potato Quinoa Salad because it actually tastes like food and not a chore. I love how sweet potatoes caramelize and quinoa gets fluffy, and that sesame miso sauce keeps pulling me back for more.

It’s the kind of Quinoa Salad With Sweet Potato that makes meal prep feel like a win, not a sentence. I pack leftovers and grin when the flavors hit: soy, sesame, tang, a little maple.

But the real deal is texture: crisp edges, fluffy grains, a little crunch. I want this every week.

So damn good. I keep craving it daily.

Ingredients

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Sweet potatoes: tender, sweet bite that makes the bowl cozy and filling.
Quinoa: light, fluffy protein that soaks up the sauce nicely.
Water or broth: keeps quinoa tasty and not boring.
Olive oil: adds silky richness and helps things brown.
Kosher salt: brings out all the other flavors, simple but crucial.
Black pepper: little kick that keeps it from being bland.
Garlic powder: quick garlic hit without fuss or raw bite.
Chickpeas: creamy, filling protein that gives satisfying heft.
Baby spinach or greens: fresh, leafy contrast to warm elements.
Red onion: sharp crunch and slightly sweet zing.
Cucumber: cool, crisp freshness that lightens each forkful.
Cilantro or parsley: bright herbal lift, pick your vibe.
Toasted sesame seeds: nutty crunch that’s oddly addictive.
Scallions: mild oniony pop, pretty and tasty.
White miso paste: salty, umami backbone for the sauce.
Tahini: creamy, nutty depth that makes the dressing lush.
Soy sauce or tamari: savory punch and savory saltiness.
Rice vinegar: tartness that keeps the sauce from feeling heavy.
Maple syrup or honey: sweet balance to the savory notes.
Toasted sesame oil: intense sesame aroma, a little goes miles.
Fresh or ground ginger: warm zing that brightens the sauce.
Water to thin: makes the sauce drippable and coat everything.

Ingredient Quantities

1 1/2 pounds sweet potatoes, peeled and cut into 1 inch cubes

1 cup quinoa, rinsed well

2 cups water or low sodium vegetable broth

2 tablespoons olive oil, plus extra for roasting

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 can (15 oz) chickpeas, drained and rinsed

4 cups baby spinach or mixed greens, roughly chopped

1/2 cup red onion, thinly sliced

1/2 cup cucumber, diced

1/4 cup chopped fresh cilantro or parsley

2 tablespoons toasted sesame seeds

3 scallions, thinly sliced

For the sesame miso sauce: 2 tablespoons white miso paste

2 tablespoons tahini

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon maple syrup or honey

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Water as needed to thin the sauce, about 1 to 3 tablespoons

How to Make this

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1. Preheat oven to 425F and line a baking sheet with foil or parchment. Toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and garlic powder; spread in a single layer. If you like crispy chickpeas, toss the drained chickpeas with the other tablespoon olive oil, a pinch of salt and pepper and roast them on the same tray or a second tray for about 25 to 30 minutes, flipping once.

2. While the veg goes in the oven, rinse the quinoa in a fine mesh sieve until water runs clear. Put quinoa and 2 cups water or low sodium vegetable broth in a medium pot, add 1/2 teaspoon kosher salt, bring to a boil, then lower heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes; then fluff with a fork.

3. Check the sweet potatoes: they should be tender and slightly browned. If you roasted chickpeas with them, make sure the chickpeas are crisp. Let both cool a few minutes while you prep the rest.

4. Make the sesame miso sauce: in a bowl whisk together white miso paste, tahini, soy sauce or tamari, rice vinegar, maple syrup or honey, toasted sesame oil and grated ginger. The sauce will be thick.

5. Thin the sauce with 1 to 3 tablespoons of water until it reaches a pourable consistency. Taste and adjust: more maple if you want sweeter, more soy for salt, or a splash more vinegar for tang.

6. In a large mixing bowl combine the cooked quinoa, roasted sweet potatoes, roasted chickpeas, chopped spinach or mixed greens, thinly sliced red onion, diced cucumber, chopped cilantro or parsley and sliced scallions. Toss gently so you don’t mash the potatoes.

7. Sprinkle the toasted sesame seeds over the salad and add the remaining pinch of black pepper; give it one more gentle toss to distribute everything.

8. Drizzle most of the sesame miso sauce over the salad and toss to coat. Save a little sauce to drizzle on individual bowls when serving so it looks pretty and nobody ends up with a dry portion.

9. Taste and adjust seasoning with a little extra kosher salt or soy if needed. If you want more texture, sprinkle extra toasted sesame seeds or a squeeze of lemon or lime juice for brightness.

10. Serve warm or chilled. For meal prep, divide into containers, store sauce separately in a jar in the fridge and add just before eating; salad will keep 3 to 4 days refrigerated.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment
2. Medium saucepan with lid (for the quinoa)
3. Fine mesh sieve (to rinse quinoa)
4. Large mixing bowl (to toss the salad)
5. Small bowl and whisk (for the sesame miso sauce)
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Spatula or wooden spoon and a fork (to fluff quinoa and toss gently)

FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can. Roast the sweet potatoes and cook the quinoa up to 2 days ahead, store separately in the fridge. Keep the dressing in its own container and toss everything together just before serving so the greens stay fresh and not soggy.

Q: My miso is pretty salty, how can I adjust the dressing?

A: Start by using 1 tablespoon soy sauce instead of 2, and taste before adding the maple syrup or more soy. You can also add a little extra water or rice vinegar to mellow the saltiness. If it still feels too strong, stir in a teaspoon of plain yogurt or more tahini to balance it out.

Q: Can I swap the sweet potatoes for something else?

A: Sure. Use roasted butternut squash, carrots, or even regular potatoes for a heartier bite. Keep the same roast time roughly, but check for tenderness since sizes and veggies vary.

Q: I do not have tahini or miso, what can I use instead?

A: If you don’t have tahini, try peanut butter or almond butter for a nutty flavor, but start with less and thin with water. No miso at all is tougher, but you can mix 1 tablespoon soy sauce with a teaspoon of nutritional yeast for umami. The flavor won’t be the same but it will still be tasty.

Q: How do I keep the roasted sweet potatoes from getting mushy?

A: Don’t overcrowd the pan when roasting. Spread them in a single layer, give them space, and roast at a hot temperature so they crisp on the outside while staying tender inside. Flipping once halfway helps too.

Q: Is this salad good warm or cold?

A: Both work. It’s great warm right after roasting and mixing, but it also holds up well chilled for lunches. If serving cold, let the sweet potatoes cool slightly so they don’t wilt the greens when tossed together.

Roasted Sweet Potato Quinoa Salad With Sesame Miso Sauce Recipe Substitutions and Variations

Sweet potatoes — swap for cubed butternut squash or peeled Yukon gold potatoes. Butternut gives a sweeter, smoother roast; Yukon golds get crisp edges and a more neutral flavor.
Quinoa — use cooked farro, bulgur, or brown rice instead. Farro adds chew and nuttiness, bulgur cooks fast, brown rice is hearty and budget friendly.
Chickpeas — try white beans (cannellini) or cooked green lentils. White beans are creamy and mild; lentils hold their shape and add a nice earthy bite.
White miso paste (in the sauce) — if you dont have miso mix 2 tablespoons tahini with 1 tablespoon soy sauce or tamari and a squeeze of lemon. It wont be exactly the same but gives that savory, umami note.

Pro Tips

– Roast the sweet potatoes on a hot sheet and don’t crowd them. If they’re too close together they steam and get mushy instead of browned. Give them space and flip once halfway so more edges get crispy.

– Pat the chickpeas dry really well before roasting. Wet ones won’t crisp up. If you want extra crunch, smash a few slightly after roasting and toss them back under the broiler for a minute or two. Watch them though, they burn fast.

– Cook the quinoa with a little extra salt and let it steam off the heat for the full 5 minutes. Fluffing with a fork while it’s still warm helps it mix into the salad without clumping. If it seems dry later, stir in a splash of the miso-sauce to revive it.

– Make the sesame miso sauce ahead and keep it thicker than you want. It keeps better that way. Thin with water right before serving so you can adjust seasoning last minute. Also taste it on a roasted sweet potato first — if that combo isn’t popping, tweak the vinegar or maple.