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overhead shot of quinoa sweet potato salad in slate grey dish

Quinoa Sweet Potato Salad

Roasted sweet potatoes, caramelized onions and crispy chickpeas topped with a delicious avocado dressing makes this quinoa and sweet potato salad the perfect make-ahead meal.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 620kcal
Author Ryan Beck



  • 1 cup quinoa, uncooked
  • 1 ½ lbs sweet potatoes, peeled and diced into ½" cubes
  • 1 (14 oz can) chickpeas, drained and washed
  • 3 shallots, chopped
  • 3 tablespoon olive oil
  • 2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups baby kale
  • 1 cup pistachios, roasted

Avocado Dressing

  • 1 avocado
  • 1 cup Italian parsley and cilantro
  • 1 jalapeño, ribs and seeds removed
  • 2 garlic cloves
  • juice of two limes
  • ¾ cup water
  • ½ cup olive oil
  • 1 teaspoon kosher salt
  • ½ cup pistachios, roasted



  • Cook quinoa according to package instructions and set aside.
  • Preheat oven to 425°F.  In a large bowl, add the diced sweet potatoes, chickpeas and shallots. Toss with olive oil, chili powder, paprika, cumin, salt and pepper. Line a baking sheet with parchment paper and add the sweet potato mix in an even layer. Bake for 35-40 minutes or until sweet potato is tender and chickpeas are crispy, flipping halfway through.
  • Toss the kale, sweet potato mixture, quinoa and pistachios in large bowl until mixed. Add dressing right before serving.

Avocado Dressing

  • Add all of the ingredients, except the pistachios to a food processor and pulse until combined. And pistachios and pulse until smooth.


  • Be consistent with your diced sweet potatoes. You want them to cook in the same amount of time. If you decide to dice the vegetables at 1 inch instead of ½ inch, just keep in mind they'll take longer to cook.
  • Roast the vegetables and chickpeas long enough so the veggies are cooked and caramelized and the chickpeas are crispy.
  • if using as a make-ahead lunch, keep the avocado dressing separate and toss right before eating.
  • Serve the salad at room temperature. This is a salad that is best served at room temperature or even warm. If making ahead, just pull out of the fridge one hour before serving.


Serving: 1g | Calories: 620kcal | Carbohydrates: 83g | Protein: 22g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 591mg | Potassium: 1191mg | Fiber: 20g | Sugar: 8g