10 Flavorful Sweet Potato Quinoa Salads Under 250 Calories

Sweet potatoes and quinoa make a fantastic combo that packs a nutritious punch without heavy calories. Here, you’ll find 10 delightful salad recipes that showcase this dynamic duo, each under 250 calories. With a variety of flavors and textures, these salads can easily brighten up your mealtime while keeping things light and yummy!

Classic Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Olive Oil.

This classic Sweet Potato Quinoa Salad is a delightful mix of healthy ingredients that come together for a satisfying meal. The sweet potatoes bring a natural sweetness and creamy texture, while the quinoa adds a nutty flavor and a fluffy bite. Tossed with olive oil, this salad is not only tasty but also simple to make—perfect for meal prep or a quick weeknight dinner.

Light yet filling, this salad is a great choice for anyone looking for a nutritious and satisfying dish. It’s packed with vitamins and minerals, making it a fantastic option for those who want to maintain a healthy lifestyle. Plus, it’s versatile! Feel free to add greens like spinach for an extra nutrient boost or your favorite dressing for added flavor.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 cup fresh spinach (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup dried cranberries (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
2. While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium pot, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.
3. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, spinach, fresh parsley, and cranberries. Drizzle with the remaining tablespoon of olive oil and toss gently to combine.
4. Serve warm or chilled. Enjoy your healthy and delicious Sweet Potato Quinoa Salad!

Spicy Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Cayenne Pepper.

This Spicy Sweet Potato Quinoa Salad is a delightful mix of flavors and textures. The sweetness of roasted sweet potatoes pairs perfectly with the nutty quinoa, while a kick of cayenne pepper adds just the right amount of heat. It’s not only delicious but also simple to prepare, making it a fantastic option for a healthy lunch or dinner.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• Juice of 1 lemon

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cayenne pepper, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender.
2. While the sweet potatoes are roasting, cook the quinoa. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes until all the liquid is absorbed. Fluff with a fork.
3. Once the sweet potatoes are done, combine them with the cooked quinoa in a large bowl. Add green onions, cilantro, and lemon juice. Toss everything together gently.
4. Serve warm or chilled, and enjoy your spicy sweet potato quinoa salad!

Lemon Herb Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Lemon Juice.

This Lemon Herb Sweet Potato Quinoa Salad combines the earthy sweetness of roasted sweet potatoes with the nutty flavor of quinoa, creating a delightful dish that’s both filling and refreshing. The bright lemon juice adds a zesty kick, perfectly complementing the herbs and spices.

It’s a simple recipe that comes together quickly, making it ideal for a healthy lunch or a side dish at dinner. This salad is not just satisfying; it’s also packed with nutrients, fitting perfectly into the category of ‘salads with sweet potatoes healthy.’ Enjoy it as a light meal or pair it with your favorite protein.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh herbs (like parsley or mint), for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, oregano, salt, and pepper. Toss to coat.
2. Roast the sweet potatoes in the oven for about 25 minutes or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and let simmer for about 15 minutes or until the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, lemon juice, and additional herbs. Toss everything together until well mixed.
5. Serve warm or chilled, garnished with fresh herbs.

Roasted Veggie Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Bell Peppers.

This roasted veggie sweet potato quinoa salad is a delightful mix of flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the nutty quinoa and vibrant bell peppers. It’s a light yet satisfying dish that is simple to prepare, making it ideal for a quick lunch or a healthy dinner option.

Whether you’re looking for a salad with sweet potato healthy enough to enjoy every day or a refreshing winter salad with sweet potatoes, this recipe hits the mark. With just a handful of ingredients and minimal prep time, you’ll have a colorful bowl that’s not only delicious but also packed with nutrients.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a pot, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy.
3. Meanwhile, toss the diced sweet potatoes and chopped bell peppers with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet.
4. Roast the veggies in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. Combine the cooked quinoa with the roasted veggies in a large bowl. Toss gently and garnish with fresh parsley before serving.

Maple Pecan Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Maple Syrup.

If you’re looking for a salad that’s as delicious as it is healthy, this Maple Pecan Sweet Potato Quinoa Salad is a fantastic choice. The sweetness of roasted sweet potatoes, the nuttiness of quinoa, and the rich flavor of maple syrup come together for a dish that’s both satisfying and nutritious. Plus, it’s easy to whip up, making it perfect for a quick lunch or a flavorful side at dinner.

This salad is a delightful mix of textures and tastes, with crunchy pecans adding a nice contrast to the soft sweet potatoes and fluffy quinoa. It’s a great option for anyone seeking salad recipes with sweet potatoes, and it can easily fit into a healthy diet, coming in under 250 calories per serving.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, peeled and diced
• 1/4 cup pecans, chopped
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley or mint for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes or until tender.
2. While the sweet potatoes are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed. Fluff with a fork.
3. In a small bowl, whisk together the maple syrup and apple cider vinegar. Once the sweet potatoes are done, let them cool slightly before combining with the cooked quinoa and chopped pecans in a large bowl.
4. Pour the dressing over the salad and toss to coat everything evenly. Garnish with fresh parsley or mint if desired, and serve warm or chilled.

Avocado Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Avocado.

This Avocado Sweet Potato Quinoa Salad is a tasty and nutritious dish that combines the earthy sweetness of roasted sweet potatoes with the creamy texture of avocado and the hearty goodness of quinoa. It’s a refreshing mix with a hint of freshness from herbs, making it perfect for any meal. Plus, it’s simple to whip up, taking only about 30 minutes from prep to plate!

The salad not only pleases the palate with its vibrant flavors but also offers a healthy balance of nutrients. Packed with fiber and healthy fats, it’s a fantastic choice for those looking for a filling yet light option. Ideal for a meal prep or a healthy lunch, this salad is sure to become a go-to recipe!

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, cook the quinoa according to package instructions. Typically, combine 1 cup of quinoa with 2 cups of water, bring to a boil, then reduce heat and simmer for about 15 minutes.
3. In a large bowl, mix the cooked quinoa, roasted sweet potatoes, diced avocado, red onion, and cilantro.
4. In a small bowl, whisk together the remaining olive oil and lime juice. Drizzle over the salad and gently toss to combine. Adjust seasoning with salt and pepper to taste.
5. Serve immediately or refrigerate for later. Enjoy your healthy Quinoa Sweet Potato Salad!

Cranberry Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Dried Cranberries.

This Cranberry Sweet Potato Quinoa Salad is a delightful mix of flavors and textures, perfect for a light meal or a side dish. The sweet potatoes are tender and slightly sweet, balancing beautifully with the tartness of dried cranberries. The quinoa adds a nutty flavor along with a satisfying crunch, making this salad both nutritious and filling.

Plus, it’s incredibly simple to make! With just a few ingredients, you can whip up a colorful and healthy salad that is under 250 calories per serving. Ideal for meal prep or a quick weeknight dinner, this recipe is sure to become a favorite!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley or spinach
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat and cover. Simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork.
2. Prepare the Sweet Potatoes: While the quinoa is cooking, preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. Combine Ingredients: In a large bowl, mix the cooked quinoa, roasted sweet potatoes, dried cranberries, and chopped parsley or spinach.
4. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour over the salad and toss to combine.
5. Serve: Enjoy your salad warm or chilled. It’s great on its own or as a side dish!

Garlic Parmesan Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Garlic.

This Garlic Parmesan Sweet Potato Quinoa Salad is a delightful mix of flavors that are both hearty and healthy. The creamy sweetness of roasted sweet potatoes pairs perfectly with the nutty taste of quinoa, creating a satisfying dish that you can easily whip up at home.

The garlic adds a savory depth, while the Parmesan cheese brings a touch of richness that elevates this dish to another level. It’s simple to prepare and makes for a perfect side or a light main meal, ideal for any time of year, especially in winter when you crave something warm and comforting.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, garlic, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and golden.
2. While the sweet potatoes are roasting, rinse the quinoa under cold water and cook it according to package instructions. Typically, this involves boiling 2 cups of water, adding the quinoa, and simmering until water is absorbed.
3. Once both the quinoa and sweet potatoes are ready, combine them in a large bowl. Stir in the grated Parmesan cheese and adjust seasoning if necessary.
4. Garnish with fresh parsley before serving warm or at room temperature.

Black Bean Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Black Beans.

This Black Bean Sweet Potato Quinoa Salad is a delightful combination of flavors and textures, making it a satisfying meal. The sweetness of roasted sweet potatoes pairs perfectly with the nuttiness of quinoa and the creaminess of black beans, creating a salad that’s both hearty and refreshing.

Cooking this salad is simple and quick, taking less than 30 minutes. It’s a nutritious option that’s perfect for lunch or dinner, and it fits well into a healthy eating plan. Plus, it’s versatile; enjoy it warm or cold, and feel free to add your favorite toppings!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 medium sweet potatoes, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, or until tender.
2. While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, bring the broth or water to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the liquid is absorbed.
3. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and black beans. Drizzle with lime juice and toss gently to combine. Adjust seasoning to taste.
4. Garnish with fresh cilantro before serving. Enjoy this delicious and healthy salad either warm or chilled!

Kale Sweet Potato Quinoa Salad: Sweet Potatoes, Quinoa, Kale.

This Kale Sweet Potato Quinoa Salad is a delightful mix of flavors and textures. The sweetness of roasted sweet potatoes blends perfectly with the nutty quinoa, while the kale adds a nice crunch and a pop of color. It’s a simple recipe that can easily be whipped up in about 30 minutes, making it a fantastic option for a quick lunch or a light dinner.

Not only is this salad delicious, but it’s also packed with nutrients. The combination of sweet potatoes and quinoa provides a great source of fiber and protein, making it a healthy choice to keep you satisfied. Toss in your favorite dressing for sweet potato salad to amp up the flavors!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium sweet potato, peeled and diced
• 2 cups kale, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup nuts (like walnuts or pecans)
• Your favorite dressing for sweet potato salad

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 20 minutes, or until tender.
2. While the sweet potato is roasting, rinse the quinoa under cold water. Combine it with water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy.
3. In a large bowl, combine the roasted sweet potato, cooked quinoa, and chopped kale. Add nuts for extra crunch.
4. Toss everything with your favorite dressing and serve warm or at room temperature.