Vegan Sweet Potato Quinoa Salad


Vegan Sweet Potato Quinoa Salad

🕝 Prep Time: 10 m 🕝 Cook Time: 45 m Restaurant interface symbol of fork and knife couple free iconYield: 7 servings


  • 1 sweet potato
  • 1 cucumber
  • 1 pint cherry tomatoes
  • 1 pomegranate
  • 1 can chickpeas
  • 1 cup quinoa
  • 2 handfuls arugula
  • 1 lemon


  1. Preheat oven to 400°F. Use a knife to pierce sweet potato 5-6 times. Place sweet potato on a baking tray covered in aluminum foil and bake for about 45 minutes (if knife pierces smoothly down sweet potato, its ready). Set aside to cool.
  2. Wash, drain, and cook the quinoa according to package instructions.
  3. Slice the cherry tomatoes, cucumbers and the sweet potatoes.
  4. Add the washed arugula, chickpeas, pomegranate, and lemon juice.


The good thing about salads is, you can toss in whatever you have in the fridge, don’t necessarily have to follow the exact recipes. 🙂

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