High Protein Sweet Potato Salad

Elevate your meal prep game with this High Protein Sweet Potato Salad — a vibrant and nourishing dish that's as delicious as it is nutritious. Packed with roasted sweet potatoes infused with earthy cumin and smoky paprika, protein-rich quinoa, and hearty chickpeas, this salad is a powerhouse of plant-based goodness. Fresh baby spinach and crisp red onion add layers of texture, while a creamy tahini-yogurt dressing ties everything together with tangy, nutty notes. Topped with crunchy pumpkin seeds for an optional finishing touch, this salad is perfect as a satisfying main dish or a refreshing side. Ready in under 45 minutes, it’s an easy-to-make recipe that caters to both vegetarians and those seeking healthy, high-protein meal options.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 cup cooked quinoa
• 1 cup canned chickpeas
• 2 cups baby spinach
• 0.5 medium red onion
• 0.5 cup plain Greek yogurt (or dairy-free yogurt)
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon maple syrup
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons pumpkin seeds (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel and cube the sweet potatoes into 1-inch pieces. Toss them in a bowl with olive oil, ground cumin, smoked paprika, and a pinch of salt. Spread them evenly on the prepared baking sheet.

Step 3

Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are fork-tender and slightly caramelized, flipping them halfway through cooking.

Step 4

While the sweet potatoes are roasting, prepare the other ingredients. Rinse and drain the chickpeas, slice the red onion thinly, and rinse the baby spinach. Cook the quinoa if it’s not already prepared and let it cool slightly.

Step 5

In a small bowl, whisk together the Greek yogurt (or dairy-free yogurt), lemon juice, tahini, maple syrup, salt, and black pepper to create the dressing. Adjust seasoning to taste if needed.

Step 6

Once the sweet potatoes are roasted, let them cool for 5-10 minutes.

Step 7

In a large mixing bowl, combine the spinach, cooked quinoa, chickpeas, roasted sweet potatoes, and red onion. Drizzle the dressing over the top and gently toss until the ingredients are evenly coated.

Step 8

Transfer the salad to a serving dish and sprinkle pumpkin seeds on top if desired for added crunch.

Step 9

Serve immediately, or chill in the fridge for 30 minutes before serving for a refreshing, cold salad.

Nutrition Facts

Serving size	(1118.0g)

Amount per serving	% Daily Value*
Calories	1345.1

Total Fat 53.8g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 4mg	0%
Sodium 2212.5mg	0%
Total Carbohydrate 173.3g	0%
Dietary Fiber 31.1g	0%
Total Sugars 35.0g
Protein 47.6g	0%

Vitamin D 0IU	0%
Calcium 1604.9mg	0%
Iron 5370.6mg	0%
Potassium 1299.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 13.9%

Carbs: 50.7%