Vegan Roasted Sweet Potato Salad

Vegan Roasted Sweet Potato Salad

Vegan Roasted Sweet Potato Salad

This vegan roasted sweet potato salad is a delicious and nutritious way to enjoy the flavors of the season. Roasted sweet potatoes, fresh herbs and a tangy dressing make this salad a great side dish or light lunch. The sweet potatoes are roasted until they’re tender and caramelized, and then combined with a variety of vegetables and herbs for a flavor-packed dish. The dressing adds a bright, acidic element that helps to balance out the sweetness of the potatoes. This vegan roasted sweet potato salad is easy to make and can be served warm or cold.


  • 2 sweet potatoes, cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup diced red onion
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon agave nectar


Preheat oven to 400°F. Place sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Roast for 25 minutes or until tender and lightly browned.

Meanwhile, in a large bowl, combine red onion, quinoa, tomatoes, parsley, and mint.

In a small bowl, whisk together lemon juice, balsamic vinegar, agave nectar, and remaining olive oil. Season with salt and pepper to taste.

Add roasted sweet potatoes to the large bowl, pour dressing over the top, and gently toss to combine. Serve warm or cold. Enjoy!

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