Sweet Potato Quinoa Salad With Tahini Dressing

by Becca
4 servings
55 min

There are so many tasty ingredients in this recipe! Crispy roasted sweet potatoes, crunchy roasted green beans, fluffy quinoa, black beans, pine nuts, rocket… It's full of good stuff.

This is one of my favourite kinds of dish – it’s easy, healthy, and endlessly adaptable. I make this kind of thing quite often, and it never turns out the same way twice.

Feel free to mix things up a bit if you don’t like the ingredients I’ve chosen! It’s pretty hard to go wrong with a recipe like this – it’s even great served hot or cold (it’s great for lunch boxes!). The only thing I would recommend not skipping is the sweet potato – it does a great job of balancing out the slight bitterness of the tahini. Such an amazing combination.

Sweet Potato Quinoa Salad With Tahini Dressing
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 1 large sweet potato, cut into 1/2 inch dice
  • 1 tbsp oil
  • 150 g green beans, trimmed and cut in half (~ 5 oz, or ~ 1 cup)
  • 150 g uncooked quinoa (~ 3/4 cup)
  • 1/2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp maple syrup
  • 2 tbsp water
  • Salt
  • Black pepper
  • 150 g cooked black beans (~ 2/3 cup)
  • 1 large handful fresh rocket (arugula)
  • 3 tbsp pine nuts

Toss the diced sweet potato in a dash of oil, and spread it out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until fairly soft. Add the trimmed green beans to the tray, adding a dash more oil if necessary, and return to the oven for a further 20 minutes.
While the vegetables are roasting, boil the quinoa in plenty of water, until the quinoa is soft and the spiral-shaped germ has detached (around 15 minutes). Drain, and transfer to a large mixing bowl.
Add the tahini to a mini food processor, along with the lemon juice, olive oil, maple syrup, and water. Season generously with salt and pepper, and blitz to combine.
Add the cooked black beans, rocket (arugula) and pine nuts to the quinoa, along with the roasted vegetables. Mix well, and serve warm or cool, drizzled with the tahini dressing.
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