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Quinoa salad with roasted sweet potato and broccoli topped with sesame miso dressing.

Roasted Sweet Potato Quinoa Salad with Sesame Miso Sauce

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


A healthy Roasted Sweet Potato Quinoa Salad that is easy to make and great for meal prep. Once made, drizzle with the Sesame Miso Sauce and enjoy each bite.


  • 1 cup dry quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 large sweet potato, cut into 3/4 inch pieces
  • 1 1/2 cups broccoli florets, about 1 medium head
  • 1, 15 oz can of chickpeas, rinsed, drained and pat dry with a clean towel
  • 1 tbsp avocado oil
  • 2 tsp chili garlic sauce
  • 2 tsp maple syrup
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder
  • Salt

Sesame Miso Sauce

  • 4 tbsp tahini
  • 1 tbsp yellow or white miso paste
  • 1 tbsp gluten-free soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder
  • 2 tsp maple syrup
  • 2 tsp sesame oil
  • 23 tbsp water


  • 2 scallions, finely sliced
  • 1/4 cup cilantro, finely diced
  • 2 tsp gluten-free soy sauce
  • 2 tsp sesame oil
  • Sesame seeds


  1. Add the quinoa to a large sauce pan with vegetable broth and a pinch of salt. Bring the quinoa to a boil, reduce the heat to a simmer and cover with a lid. Let it cook for 15 minutes, remove from heat and sit for 5 minutes then fluff with a fork. Once cooked set aside.
  2. Preheat oven to 375F. To a large sheet pan add the sweet potatoes and chickpeas. To another sheet pan add the broccoli.
  3. Whisk together the oil, chili sauce, maple syrup, ginger and garlic in a bowl then drizzle it over the potatoes, chickpeas and broccoli. Toss everything to coat and spread everything out on a single layer to roast evenly on their respective sheet pans.
  4. Sprinkle the trays with a pinch of salt and place the potatoes and chickpeas in the oven to bake for 20 minutes. Give the potatoes a flip and toss the chickpeas and return back to the oven along with the tray of broccoli and roast for 10-15 minutes or until the potatoes are fork tender.
  5. Make the sesame tahini sauce by whisking all the listed sauce ingredients together until smooth. If too thick, thin out with 1-2 extra tbsp of water.
  6. To a large mixing bowl add the quinoa, potato, chickpeas, broccoli, cilantro, scallions, soy sauce, sesame oil and a pinch of salt. Toss to coat. Plate and serve with dressing and sesame seeds.


Pay attention to roasting times. Since we are cooking the sweet potato the longest, make sure to only add your broccoli to the baking tray in the last 12-15 minutes of baking so it doesn’t overcook.

Use more than one sheet pan. Spreading your veggies out on a single layer on your sheet pan allows the veggies and chickpeas enough space in between each other to roast and prevent them from steaming.

Store the sauce separate from the salad. Add the creamy sauce overtop when you are ready to serve the salad.

Allow the quinoa to cool to room temperature before adding the other ingredients to the salad. This will prevent the salad from getting mushy. It may be helpful to prep this part in advance if you can.

Rinse your quinoa before you cook it. This process helps to remove a bitter compound called saponin from the surface. It will result in a better flavored quinoa.