This tasty Sweet Potato Quinoa Salad is easy to make with just 5 simple ingredients! Perfect for lunch or dinner, this healthy salad is both vegan and gluten-free, making it a great option for all types of eaters.
Rinse quinoa and cook quinoa according to package directions. A ½ cup dry quinoa makes about 1 cup cooked quinoa.
Wash, peel and chop the sweet potato trying to keep them all about the same size so they cook evenly.
Place the chopped sweet potato on a baking sheet pan lined with parchment paper and drizzle with 1 tablespoon olive oil. Add salt and pepper to taste. Bake at 420° F for 35-40 minutes flipping half way through.
Drizzle 1 tablespoon olive oil on the spinach and massage until leaves are coated, add salt and pepper to taste. Finely chop the spinach if desired, not necessary but it makes it a little easier to eat.
Scoop hummus into a small bowl and thin with water until desired consistency.
Assemble bowl with spinach and then layer on the cooked quinoa, roasted sweet potatoes, and drizzle the garlic hummus dressing on top.
Serve immediately.
Video
Notes
Quinoa: I used tri color quinoa but any color works fine. I always rinse my quinoa before cooking. For easier digestion soak quinoa in water overnight, drain and rinse, cook according to package instructions minus a tiny splash of water since the quinoa is already hydrated. Hummus: If you don't have hummus or don't like it you can always just do a simple drizzle of olive oil, a squeeze of lemon, salt and pepper. Or if you would like a sweeter dressing add 1 teaspoon of maple syrup to the hummus dressing. Greens: This is great with spinach or baby kale, regular kale may need to be massaged in the dressing.