Roasted Sweet Potato Quinoa Salad With Tahini Lemon Dressing
This roasted sweet potato quinoa salad with tahini lemon dressing is a vegan, gluten free, filling, and nutritious dish. Caramelised sweet potatoes, fluffy quinoa, sweet corn and crunchy cucumber piled into a bowl, drizzled with creamy tahini lemon dressing. A scatter of juicy pomegranate on top makes it as good as it tastes.
Servings: 2 servings
Calories: 485kcal
Equipment
- 1 Baking tray
- 1 Steel Pot/Saucepan
- 2 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Roasted Sweet Potato
- 235 gms (1.5 cups) sweet potatoes
- salt as required
- ½ teaspoon chilli flakes adjust to taste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic granules
- ½ teaspoon cumin powder
To Cook Quinoa
- 95 gms (½ cup) quinoa
- 1 cup water
For Dressing
- 30 gms (2 tablespoons) tahini
- juice from half lemon
- 1 tablespoon extra virgin olive oil
- salt as required
- pepper as required
- 3-4 tablespoons water adjust to get smooth pourable consistency
To Assemble
- 125 gms (1 cup) cucumber
- 50 gms (⅓ cup) corn
- 50 gms (⅓ cup) pomegranate arils
Instructions
- Preheat oven to 200 C (400 F).
- In a baking tray, toss diced sweet potato with salt, chilli flakes, cumin powder, onion powder, garlic granules and olive oil.235 gms (1.5 cups) sweet potatoes, salt, ½ teaspoon chilli flakes, ¼ teaspoon onion powder, ¼ teaspoon garlic granules, ½ teaspoon cumin powder
- Spread them out in a single layer with a little spacing between them.
- Roast in a preheated oven for 25 - 30 minutes, flipping once halfway, until edges are caramelised and golden.
- While sweet potato roasts, cook quinoa. Rinse quinoa well under running water to remove bitterness.
- Add water to saucepan and bring water to a rolling boil.1 cup water
- Now add rinsed quinoa, cover and cook for 12-15 minutes or until all water is absorbed and grains are tender.95 gms (½ cup) quinoa
- Switch the heat off, let it sit for 5 minutes and then fluff with a fork.
- In a bowl, whisk tahini, lemon juice, salt, pepper, lemon juice. It will look thick after whisking for a while.30 gms (2 tablespoons) tahini, juice from half lemon, 1 tablespoon extra virgin olive oil, salt, pepper
- Now add water one tablespoon at a time until the dressing is smooth and pourable.3-4 tablespoons water
- In a large mixing bowl, combine quinoa, roasted sweet potato, cucumber, corn, dressing and pomegranate.125 gms (1 cup) cucumber, 50 gms (⅓ cup) corn, 50 gms (⅓ cup) pomegranate arils
Notes
Don't Crowd Tray: Spread sweet potatoes with a little spacing between them, if necessary, divide them into two trays or roast in two batches. Overcrowding the tray leads to steaming sweet potatoes instead of roasting.
Cucumber: Add it just before serving to keep salad fresh and crisp as it releases moisture.
Quinoa: Rinse quinoa to remove the bitter coating.
Dressing: Tahini thickens when combined with lemon juice, then loosens as you add water. Add water gradually one tablespoon at a time.
Pomegranate: Add it just before serving to keep arils fresh and prevent dressing from turning pink.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 485kcal | Carbohydrates: 70g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 92mg | Potassium: 957mg | Fiber: 10g | Sugar: 10g | Vitamin A: 16954IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 4mg
