Sweet Potato & Lime Quinoa


Dairy Free | Gluten Free | Vegan

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


  •  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

This 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. 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