Quinoa Sweet Potato Salad! A sheet-pan meal prep salad packed with roasted sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts.
Quinoa Sweet Potato Salad
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I just made this for lunch today and this salad is EVERYTHING! My house smells amazing and I can’t stop heading back for more. I even made the honey mustard dressing which is phenomenal. Thank you so much for sharing this goodness with us!
Deborah H
This recipe is sponsored by California Walnuts
This salad is, really, not a true salad.
It’s more like a pile of warm roasted sweet potatoes, caramelizy onions, and crisped chickpeas, all fragranced-up with some sprigs of fresh rosemary and speckled with toasty maple walnuts, piled on quinoa with fresh greens if your heart feels it, and eaten warm – or cold! – at your desk, in between morning and afternoon pumpkin lattes.
It is the food manifestation of cozy, with a healthy foot forward. It is ready for sweater weather. It is fall in a bowl.
Quinoa Sweet Potato Salad… Aka Throw All Things On A Sheet Pan!
Here’s the recipe: sheet pan. The end.
Diced sweet potatoes. Chickpeas. Rosemary. Shallots. Really, just DO IT FOR THE SMELLS. It is fall’s perfume.
Throw some mapled walnuts on there at the end of the roasting session and BAM. What is this, the hottest new vegan restaurant in town?
At this point you have a few options.
- Mix right away. Toss everything together with some quinoa and greens (optional).
- Prep for later. Divvy it up between lunch containers so you’re LUNCH GAME STRONG for the week.
Additional Quinoa Sweet Potato Salad Considerations:
The roasted sweet potatoes, chickpeas, caramelizy shallots, maple walnuts, and quinoa all make a delicious and filling meal, period. But my favorite recipes are ones that kind of give you room to improv a bit depending on the mood of the day, and there’s definitely room for that here.
- Fried egg
- Soft boiled egg
- Goat cheese
- Roasted chicken
- Red pepper flakes
- Lemony herb dressing
- Honey mustard dressing
- Green tahini (again ♡)
- Just olive oil and lemon, because #easy.
I went with honey mustard dressing and a side of roasted chicken and holy moly. It did not disappoint.
Three Reasons To Love Walnuts Right Now
- Toasted with maple = magic. Fall’s nature candy.
- Keep you full. THANK YOU.
- Amazing source of Omega-3 fatty acids which are important for your body and your brain, and can help fight depression and anxiety, and inflammation, and a variety of other things. A true superfood.
In addition to walnuts being 💯 all on their own, we’re ALSO taking the pledge this month to #ChooseLunch. That means lot of meal prep recipes to keep that midday slump at bay and actually make us, well, want to eat lunch every day? YES.
Walnuts + Meal Prep = Match made in heaven. ♡
Check Out Our Video For How To Make Quinoa Sweet Potato Salad:
Quinoa Sweet Potato Salad
- Total Time: 1 hour
- Yield: 4 large servings 1x
Description
Quinoa Sweet Potato Salad! A sheet-pan meal prep salad packed with roasted sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts.
Ingredients
Scale
Sweet Potato Salad
- 2 large sweet potatoes, peeled and diced
- 2 shallots, peeled and roughly chopped
- a sprig of rosemary or thyme
- a pinch of salt
- a swizzle of olive oil
- 1 14-ounce can chickpeas
- 1 cup whole walnuts
- 2 tablespoons maple syrup
Extras
- cooked quinoa (for serving, optional)
- baby kale (for serving, optional)
- dressing of choice (see notes)
Instructions
- Preheat the oven to 425 degrees.
- Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.
- Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.
- Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.
- Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice. Healthy and delicious!
Equipment
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Notes
Dressing ideas: this lemon dressing, this honey mustard, or just plain ol’ lemon, olive oil, and salt! Can’t go wrong.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Bake
- Cuisine: American
Keywords: sweet potato salad, sheet pan meal, meal prep, lunch recipe, healthy meal prep recipe
Thank you to California Walnuts for sponsoring this recipe!
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One More Thing!
This recipe is part of our collection of best healthy sweet potato recipes. Check it out!
Filed Under: All Recipes Dairy-Free Fall Healthy Kale Legume Lunch Meal Prep Quinoa Recipes Salads Sheet Pan Sugar-Free Sweet Potato Vegan
September 16, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Love love loooooove this! Those maple walnuts sound amazing! How incredibly easy is this recipe!! Totally making this.
YES! Walnuts tossed in maple syrup = the best! Enjoy, Sheenam!
Oh my all my favorite foods into one recipe! I can’t wait to try this! Sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts OH YASSS!!!!
So yum it looks. I am very much into sweet potatoes lately and this salad is super tempting!
Sheet pan for the win!!! This looks so delicious and filling! I love using sweet potatoes, but especially in the fall!
Fabulous! Thank you for creating easy, healthy meals! Delicious and seasonal. Can’t wait to make this!!!
Enjoy! 🙂
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I made this last night and it was outstanding. I topped it with the recommended honey dijon dressing from the IG post, paired perfectly. As promised, the house smelled wonderful! Thank you.
Yay! So happy to hear this, Erin! 🙂
I made this for lunch today (despite the lack of fall weather). I made it even less salad-like by replacing the greens with Brussels sprouts! It turned out SO good, and the honey mustard was the perfect dressing! I was particularly impressed that the walnuts stayed crunchy, despite being mixed up with everything else all morning.
Yum! Love the idea of doing Brussels sprouts. Thanks for sharing this tip, Miriam!
How did you cook the Brussels sprouts?
You had me at sweet potato, walnuts and maple syrup. YUM.
45 minutes in the oven was too long for the sweet potatoes. Instead of them being tender, they were crunchy and some were burnt. I would suggest taking them out early and then reintroducing them at the end. Everything tasted good otherwise. I did the 5 minute honey mustard dressing recipe and it was very good.
I agree 45 mins is too long. My sweet potatoes were a little too muchy and half the shallots burned. When I make this again, I’m going to do everything for 20 mins (using two pans if needed) then add the walnuts for 5 mins. Paired really well with the honey mustard.
I portioned it with baby spinach (not a fan of kale) and tri-color quinoa for lunch Mon-Thurs.
I made this tonight but I wasn’t tbrilled with it like I hoped to be.
The recipe called for diced sweet potatoes but I found that dicing them caused them to cook too quickly and they were mushy. . Also it was a bit bland as an end result. I didn’t add all the extras. I did add honey mustard and some extra S & P though, but I felt like it still lacked something.
I ‘ll make this again but next time I’ll chop the potatoes larger and make sure to have maybe some goat cheese or red pepper flakes to jazz it up.
Love anything that made from potato. Thanks for this new recipe.
I am so excited to try this that I am actually bummed out we already ate dinner tonight. Pinned for later in the week. Thanks for the inspiration.
Next time this can be your second dinner, Rachel. 😉
Made this and served over spinach with a home made maple vinaigrette—amazing and delicious
YUM! Glad you enjoyed this, Cathleen!
I made this for dinner last night and served it over Farro. It was delicious! I’m looking forward to lunch today!
Farro sounds perfect! Glad you enjoyed this, Jeanne!
Made this for my meal prep this week and it is SO delicious and easy! And I also made the honey mustard dressing. Perfection.
In the future I might drop the walnut amount down to 3/4 cup because my roasting pan was very walnut-forward (I should’ve used an extra sweet potato because I couldn’t find two large ones…), but I found that the suggested roasting times were spot-on and it was so easy to prep the grain and dressing while the veggies were roasting! Thank you Savory Sojourn! 🙂
Glad you enjoyed this salad, Mary!
LOVE this recipe!! Especially good with the honey mustard sauce.
I will be making this again and again
Soooo good with the honey mustard sauce. Glad you enjoyed this salad, Joanne!
How much baby kale and quinoa should this be served with?
However much you’d like! We’d probably aim for about 1/2 cup each.
Would this recipe work to freeze?
Hi, Sofia! We haven’t tried freezing this recipe yet, but we think freezing the sweet potato salad portion of the recipe would work okay. Let us know how this goes for you!
Love this recipe! The honey mustard dressing was delicious and brought everything together. I have tried LOTS of recipes from this blog and have loved them all. Thank you!
Glad you enjoyed this!
Made this last night!!! Soo delicious and easy!
So easy, right?! Glad you enjoyed this, Leigh!
A new family favorite like so many other Savory Sojourn recipes!!
So glad you enjoyed this, Bridget!
I just made this for lunch today and this salad is EVERYTHING! My house smells amazing and I can’t stop heading back for more. I even made the honey mustard dressing which is phenomenal. Thank you so much for sharing this goodness with us!
Could you use pecans instead of walnuts?
Pecans will work!
My go-to got meal prep right now! Love the honey mustard dressing with it and boiled egg for protein. I added spinach instead of kale and like how it mixed in when heated up all together! Thanks for a great recipe!!