Sweet Potato White Bean Salad With Crispy Quinoa- a delicious vegetarian winter salad. Since this salad has no lettuce, it will not get soggy. This salad is perfect for the holidays, the pomegranate adds a special flair to this salad. Since it is so beautiful it would be a great salad to serve at christmas or thanksgiving.
I love sweet potatoes! For more sweet potato recipes try my sweet potato red pepper soup, roasted sweet potato feta soup or one pan sweet potato black bean enchilada skillet.
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Why you'll love this recipe
It is easy to make and ready in less than 40 minutes.
It is vegetarian, gluten free and can be made vegan.
Thanks to the white beans this recipe is high in protein.
It is perfect the perfect healthy winter salad.
The crispy quinoa gives this salad the perfect crunch!
Ingredients
- sweet potato
- quinoa
- oil
- paprika
- salt
- garlic powder
- lemon
- cumin
- harissa
- maple syrup
- mint
- feta
- white beans
- pomegranate
See the recipe card for full information on ingredients and quantities.
Substitutions
- olive oil - can be subbed with avocado oil.
- feta - can be subbed with goat cheese or omitted.
- maple syrup - can be subbed with honey.
- sweet potato - can be subbed with squash.
Step-by-Step Instructions
Bake quinoa and sweet potatoes.
Mix together dressing.
Toss together salad.
Serve and enjoy!
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. I love Thrive Market olive oil or Brightland.
Not all harissa is created equal, I do not recommend the trader joes brand because it is way too spicy. I like Mina brand harissa.
Recipe FAQS
Yes, sweet potatoes are full of fiber and vitamins.
Harissa is made out of roasted red peppers, olive oil and spices.
Other salads to try
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Sweet Potato White Bean Salad With Crispy Quinoa
Ingredients
Roasted ingredients
- 1 sweet potato - cubed
- 1 ½ cups cooked quinoa day old quinoa works better than fresh cooked
- 1 ½ tablespoons oil
- ½ teaspoon paprika
- 1 1/1 teaspoons salt (or to taste) adjust to your flavor preference
- ½ teaspoon garlic powder
Dressing
- ⅓ cup olive oil
- juice from 1 lemon
- ½ teaspoon cumin
- 3 tablespoons harissa paste I like mina brand
- 1 tablespoon maple syrup
- salt to taste
- black pepper to taste
- ½ teaspoon garlic powder
Other ingredients
- 1 bunch mint - finely chopped
- 1 block feta - crumbled
- 1 can white beans - drained
- 1 pomegranate - seeds removed
Instructions
- Preheat oven to 425 degrees.
- Add sweet potatoes and quinoa to a non stick sheet pan or a sheet pan lined with parchment paper, keeping the sweet potatoes and quinoa seperate. Coat sweet potatoes in half of the oil, salt/pepper, garlic powder and all of the paprika. Coat the quinoa in half of the oil, salt/pepper, garlic powder.
- Bake sweet potatoes and quinoa for 30 minutes. After 15 move around the quinoa with a spatula so it cooks evenly.
- Add all dressing ingredients to a bowl or jar and mix.
- Add all salad ingredients to a bowl and toss with the dressing. Divide out and serve.
Julia says
Super yummy and nutritious!!
Kristi says
Thanks Julia!
Laura says
Very good. Love finding flavorful food that is nourishing and noninflammatory. Thank you!
Kristi says
Thanks Laura!!
Marnie says
This was so delicious and pretty, sourced harissa and glad I did, the dressing was beautiful, flavourful. Second time around might reduce the white beans ratio slightly. Served it on fresh baby greens and sprouts. So yummy.
Kristi says
Thank you Marnie!