Easy Sweet Potato Broccoli Quinoa Salad

I’m always looking for ways to use up whatever’s in my fridge at the end of the week. That’s when I pull out my quinoa and start throwing things together. This salad came about on one of those nights when I had half a sweet potato rolling around in the produce drawer and some broccoli that needed to be used.

The best part about grain salads like this one is that you can make them ahead. I usually cook everything on Sunday and keep it in the fridge for quick lunches all week. My kids will even eat it cold, which is a win in my book. The chickpeas get nice and crispy when you roast them, and they add a good crunch that holds up even after a few days.

Want something filling that’s not a sandwich? This is it. Need to bring a dish to a potluck? Also this. It works for pretty much any meal, and you can swap out ingredients based on what you have on hand.

What Kind of Quinoa Should I Use?

Any color of quinoa will work great in this salad – white, red, black, or even a tri-color blend. White quinoa tends to be the fluffiest and has the mildest flavor, while red and black quinoa have a slightly nuttier taste and hold their shape a bit better after cooking. If you’re new to quinoa, white is a safe bet, but don’t be afraid to experiment with the other varieties. Just make sure to rinse your quinoa well before cooking to remove the natural coating that can make it taste bitter.

Options for Substitutions

This salad is super adaptable, so feel free to work with what you have in your kitchen:

• Quinoa: You can swap quinoa for other grains like farro, bulgur, or brown rice. Just cook according to package directions and adjust the water amount accordingly.
• Sweet potato: Regular potatoes, butternut squash, or even roasted carrots work great here. Keep the same roasting time and temperature for similar results.
• Kale: Not a fan of kale? Try spinach, arugula, or mixed greens instead. If using spinach or arugula, skip the massaging step since they’re already tender.
• Chickpeas: Other beans like white beans, black beans, or even lentils make good substitutes. You can also use grilled chicken or tofu if you want a different protein source.
• Feta: Goat cheese, shredded parmesan, or crumbled blue cheese all work nicely. For a dairy-free version, just leave it out or add some nutritional yeast for a cheesy flavor.
• Apple cider vinegar: White wine vinegar or red wine vinegar can easily replace apple cider vinegar in the dressing without changing much.
• Maple syrup: Honey or agave nectar work just as well for adding a touch of sweetness to the dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this salad is not drying your quinoa properly after cooking, which can leave you with a watery, mushy salad – after the quinoa finishes cooking, fluff it with a fork and spread it on a baking sheet to cool and let excess moisture evaporate.

Another common error is crowding the vegetables on your baking sheet, which causes them to steam instead of roast and caramelize – use two separate pans if needed to give everything enough space.

Make sure to cut your sweet potatoes and broccoli into similar-sized pieces so they cook evenly, and don’t skip drying those chickpeas thoroughly with paper towels, as any moisture will prevent them from getting crispy.

Finally, add the dressing while the roasted vegetables are still slightly warm, which helps the flavors soak in better, but wait until the quinoa has cooled completely to avoid wilting the kale too much.

What to Serve With Sweet Potato Broccoli Quinoa Salad?

This salad is pretty hearty on its own with the quinoa and chickpeas, but I love serving it alongside grilled chicken or baked salmon for extra protein. If you’re keeping it vegetarian, a simple hummus and pita situation on the side makes for a really satisfying meal. The salad also works great as a side dish for a cookout – think grilled burgers, kebabs, or even just some crusty bread with olive oil for dipping. On busier nights, I’ll sometimes add a fried or poached egg right on top of the salad to make it a complete one-bowl dinner.

Storage Instructions

Store: This salad actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep throughout the week.

Make Ahead: You can totally prep this salad ahead of time. I like to cook the quinoa, roast the sweet potato and broccoli, and prep the kale all in advance. Store everything separately and toss it together with the dressing when you’re ready to eat for the freshest taste.

Serve: This salad is great served cold or at room temperature. If you’ve stored it in the fridge, just let it sit out for about 10 minutes before eating. You might want to add a little extra lemon juice or olive oil to freshen it up if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 35-42 g
• Fat: 45-55 g
• Carbohydrates: 145-160 g

Ingredients

For the salad base:

• 1.25 cups quinoa (I always use Ancient Harvest for the best texture)
• 2.5 cups water
• 0.5 lb broccoli (cut into small 1-inch florets)
• 1.5 sweet potato (peeled and diced into 1/2-inch cubes)
• 15 oz chickpeas (rinsed and patted very dry for extra crispness)
• 1 bunch kale
• 4 tbsp olive oil
• 0.33 cup parsley
• 3 tbsp feta cheese (I prefer President brand for its tanginess)
• 0.5 tsp garlic powder

For the dressing:

• 1 lemon
• 0.5 tbsp apple cider vinegar (I like Bragg for the best flavor profile)
• 2 tsp maple syrup
• 3 tbsp olive oil
• salt
• pepper
• crushed red pepper

Step 1: Cook the Quinoa and Prepare the Mise en Place

• 1.25 cups quinoa
• 2.5 cups water
• 1.5 sweet potatoes
• 0.5 lb broccoli
• 15 oz chickpeas
• 1 bunch kale
• 0.33 cup parsley
• 1 lemon

Bring 2.5 cups of water to a boil in a medium pot, then add the quinoa and return to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender.

While the quinoa cooks, peel and dice the sweet potatoes into 1/2-inch cubes, cut the broccoli into 1-inch florets, rinse and thoroughly pat the chickpeas dry (this is crucial for crispness), roughly chop the kale into bite-sized pieces, mince the parsley, and juice the lemon.

Once the quinoa is done, transfer it to a large bowl and let it cool slightly.

Step 2: Roast the Broccoli and Sweet Potatoes

• sweet potatoes from Step 1
• broccoli from Step 1
• 2 tablespoons olive oil
• salt
• pepper

Preheat your oven to 425°F.

On a large baking sheet, toss the diced sweet potatoes and broccoli florets with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

Spread them in a single layer and roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender and the broccoli edges are lightly charred.

Step 3: Crisp the Chickpeas and Kale

• chickpeas from Step 1
• kale from Step 1
• 2 tablespoons olive oil
• 0.5 tsp garlic powder
• salt
• pepper

On a separate baking sheet, toss the dried chickpeas and chopped kale with 2 tablespoons of olive oil, salt, pepper, and garlic powder.

Add the sheet to the oven alongside the roasting vegetables and roast for 15 minutes, stirring once halfway through, until the chickpeas are golden and crispy and the kale is slightly crispy around the edges.

Step 4: Prepare the Lemon Vinaigrette

• lemon juice from Step 1
• 0.5 tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 3 tablespoons olive oil
• salt
• pepper
• crushed red pepper

In a small bowl, whisk together the lemon juice, apple cider vinegar, maple syrup, 3 tablespoons of olive oil, a pinch of salt, pepper, and a small pinch of crushed red pepper.

Taste and adjust seasonings as needed—the dressing should be bright and balanced with a slight sweetness to complement the roasted vegetables.

Step 5: Assemble and Finish the Salad

• cooled quinoa from Step 1
• roasted broccoli and sweet potatoes from Step 2
• roasted chickpeas and kale from Step 3
• lemon vinaigrette from Step 4
• parsley from Step 1
• 3 tablespoons feta cheese

Remove the roasted vegetables from the oven and let them cool for 2-3 minutes.

Add the roasted broccoli, sweet potatoes, chickpeas, and kale from Steps 2 and 3 to the cooled quinoa in the large bowl.

Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

Fold in the minced parsley and crumbled feta cheese, tasting and adjusting salt and pepper one final time before serving.

Easy Sweet Potato Broccoli Quinoa Salad

Delicious Easy Sweet Potato Broccoli Quinoa Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 5 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the salad base::

• 1.25 cups quinoa (I always use Ancient Harvest for the best texture)
• 2.5 cups water
• 0.5 lb broccoli (cut into small 1-inch florets)
• 1.5 sweet potato (peeled and diced into 1/2-inch cubes)
• 15 oz chickpeas (rinsed and patted very dry for extra crispness)
• 1 bunch kale
• 4 tbsp olive oil
• 0.33 cup parsley
• 3 tbsp feta cheese (I prefer President brand for its tanginess)
• 0.5 tsp garlic powder

For the dressing::

• 1 lemon
• 0.5 tbsp apple cider vinegar (I like Bragg for the best flavor profile)
• 2 tsp maple syrup
• 3 tbsp olive oil
• salt
• pepper
• crushed red pepper

Method

 

1. Bring 2.5 cups of water to a boil in a medium pot, then add the quinoa and return to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. While the quinoa cooks, peel and dice the sweet potatoes into 1/2-inch cubes, cut the broccoli into 1-inch florets, rinse and thoroughly pat the chickpeas dry (this is crucial for crispness), roughly chop the kale into bite-sized pieces, mince the parsley, and juice the lemon. Once the quinoa is done, transfer it to a large bowl and let it cool slightly.
2. Preheat your oven to 425°F. On a large baking sheet, toss the diced sweet potatoes and broccoli florets with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them in a single layer and roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender and the broccoli edges are lightly charred.
3. On a separate baking sheet, toss the dried chickpeas and chopped kale with 2 tablespoons of olive oil, salt, pepper, and garlic powder. Add the sheet to the oven alongside the roasting vegetables and roast for 15 minutes, stirring once halfway through, until the chickpeas are golden and crispy and the kale is slightly crispy around the edges.
4. In a small bowl, whisk together the lemon juice, apple cider vinegar, maple syrup, 3 tablespoons of olive oil, a pinch of salt, pepper, and a small pinch of crushed red pepper. Taste and adjust seasonings as needed—the dressing should be bright and balanced with a slight sweetness to complement the roasted vegetables.
5. Remove the roasted vegetables from the oven and let them cool for 2-3 minutes. Add the roasted broccoli, sweet potatoes, chickpeas, and kale from Steps 2 and 3 to the cooled quinoa in the large bowl. Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Fold in the minced parsley and crumbled feta cheese, tasting and adjusting salt and pepper one final time before serving.