Sweet Potato & Lime Quinoa

Dairy Free | Gluten Free | Vegan

  • Servings: 8
  • Preparation Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

    his quinoa salad makes an awesome addition to lunch or a simple dinner. I like to add a grilled chicken breast for some protein. This recipe makes a large batch so you can bring with you during the week for lunch, or great addition to a party. 


    •  1 medium sweet potato cut into 2” cubes
    •  1 tbsp olive oil
    •  3 cups cooked quinoa (1 cup dry)
    •  1 red or orange bell pepper, diced
    •  1 bunch green onions, sliced
    •  1 can of green lentils (1 cup cooked)
    •  1/4 cup roasted pumpkin seeds
    •  Salt and pepper


    • 3 tblsp olive oil,
    • 1 minced garlic clove,  
    • 2 teaspoons fresh lime juice,
    • 1/2 teaspoon ground cumin
    • large pitch of sea salt


    1. Preheat oven to 350 °F/180°C
    2. Cut up and place sweet potato cubes on a lined baking sheet.
    3. Drizzle the olive oil and sprinkle with salt and pepper. Place in preheated oven for 20-30 minutes until tender.
    4. While they are cooking ,in a large bowl combine cooked and cooled quinoa sweet bell pepper, green onion, lentils and pumpkin seeds.
    5. In a small bowl, mix together ingredients for dressing
    6. Add dressing and sweet potatoes to the quinoa mix.
    7. Toss and serve

    Keeps refrigerated for up to 1 week

    recipesHealthy Hayles