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Lunch recipe · from the recipe book

Roasted Sweet Potato Quinoa Spinach Salad

Fluffy quinoa, caramelized cumin-roasted sweet potato and crispy chickpeas over tender spinach, tossed in a creamy maple-lime tahini dressing with crunchy pepitas.

Roasted Sweet Potato Quinoa Spinach Salad

Ingredients

  • 1 cup180 gQuinoa, dryrinsed
  • 1¾ cups420 gWater
  • 4 medium500 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1½ tbsp20 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • 5 cups loosely packed150 gBaby spinach
  • ½ medium50 gRed onionthinly sliced
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ¼ cup60 gTahini
  • 1 lime, juiced45 gLime juice
  • 2¼ tsp15 gMaple syrup
  • 1 clove3 gGarlicgrated
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato and chickpeas with the olive oil, cumin, paprika and half of the salt; spread in one layer.
  3. Roast for 25 to 30 minutes, stirring once halfway, until the sweet potato is tender and browned and the chickpeas are crisp.
  4. While the pan roasts, bring the quinoa and 300 g of the water to a boil in a small pot, cover, simmer on low for 15 minutes, then rest off the heat 5 minutes and fluff; spread on a plate to cool slightly.
  5. Make the dressing: whisk the tahini, lime juice, maple syrup, garlic, the remaining half of the salt and the remaining 120 g of water until smooth and pourable.
  6. In a large bowl, toss the spinach and red onion with half of the dressing.
  7. Add the quinoa and the roasted sweet potato and chickpeas, then drizzle with the remaining half of the dressing and toss gently.
  8. Divide among 4 bowls and top with the pumpkin seeds and cilantro.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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