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Sweet Potato White Bean Salad With Crispy Quinoa

A vibrant salad combining roasted sweet potatoes, white beans, and crispy quinoa, perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 sweet potato, cubed Offering a creamy texture with a hint of natural sweetness.
  • 1.5 cups cooked quinoa Day-old quinoa works best as it’s fluffier and less sticky.
  • 1.5 tablespoons oil To enhance richness in the sweet potatoes.
  • 0.5 teaspoon paprika Adding an aromatic warmth to the dish.
  • 1.5 teaspoons salt Adjust to taste.
  • 0.5 teaspoon garlic powder Providing fragrant depth.
  • 0.33 cups olive oil Adds a luscious quality to the dressing.
  • 1 lemon, juiced For a bright acidic contrast.
  • 0.5 teaspoon cumin Introducing a warm, earthy flavor.
  • 3 tablespoons harissa paste A spicy, aromatic touch (Mina brand recommended).
  • 1 tablespoon maple syrup To balance the heat with subtle sweetness.
  • 1 bunch mint, finely chopped Imparting a refreshing finish.
  • 1 block feta, crumbled Adding tangy creaminess.
  • 1 can white beans, drained For an extra protein boost.
  • 1 pomegranate, seeds removed Providing a burst of juicy sweetness and dramatic color.

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. On a non-stick sheet pan, place the cubed sweet potatoes separately from the quinoa. Drizzle with half of the oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat all pieces.
  3. Spread cooked quinoa on the sheet pan, drizzle with remaining oil, salt, pepper, and garlic powder.
  4. Bake for 30 minutes, stirring the quinoa gently halfway through.
  5. While baking, combine dressing ingredients (olive oil, lemon juice, cumin, harissa paste, maple syrup, and salt) in a bowl or jar and whisk well.
Combining and Serving
  1. Once baked, transfer sweet potatoes and quinoa to a large mixing bowl.
  2. Add remaining salad ingredients (white beans, mint, crumbled feta, and pomegranate seeds).
  3. Drizzle with dressing and toss to coat. Divide into serving bowls and enjoy!

Notes

For an extra layer of flavor, consider marinating the sweet potatoes in the dressing for about 30 minutes before roasting. Store leftover dressing in the refrigerator for up to a week.