Sweet Potato and Blueberry Salad

With a creamy, vibrant blueberry-lime dressing that’s as gorgeous as it is delicious.

Are you looking for a colorful, nourishing, and absolutely delicious vegan salad?!? Then you’ve come to the right place. This Sweet Potato and Blueberry Salad is a delightful blend of flavors and textures, perfect as a main meal or a flavorful side dish. Packed with nutrient-dense ingredients like Japanese sweet potatoes (because I think they taste so much better than regular sweet potatoes, am I the only one?!), fresh spinach, protein-rich quinoa, juicy blueberries, crispy chickpeas, creamy avocado, and toasted pumpkin seeds, this salad is a feast for both the eyes and the palate. To top it all off -and my favorite part- a creamy blueberry-lime dressing adds a tangy and sweet finish that’s simply irresistible.

Why I Think You’ll Love This Salad:

Flavor Explosion: The combination of sweet potatoes, tart blueberries, crispy chickpeas, fresh spinach with the tangy blueberry-lime dressing creates the most perfect harmony of flavors.

Nutrient-Packed: This salad is loaded with vitamins, minerals, and antioxidants from the spinach, blueberries, avocado and sweet potatoes, plus protein from the quinoa and chickpeas.

Perfect Texture: From the creamy avocado to the crunchy pumpkin seeds and juicy blueberries, every bite offers a satisfying mix of textures. A good salad always has a great mix of textures.

Versatile: Enjoy it as a nourishing main dish or a colorful side. It’s perfect for meal prep, lunch on-the-go, or a light dinner.

Tips for Success

Meal Prep: Roast the sweet potatoes and chickpeas and cook the quinoa ahead of time to make assembly quick and easy.

Storage: Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Add avocado and pumpkin seeds just before serving to keep them fresh.

Customization: Feel free to swap out spinach for arugula or mizuna or a mix of greens, quinoa for barley or farro, or pumpkin seeds for roasted almonds.

Now Let’s Talk About the Health Benefits:

Japanese Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants, Japanese sweet potatoes support eye health and boost your immune system.

Spinach: A powerhouse of nutrients, spinach is high in iron, calcium, and vitamins K and A, promoting healthy bones and skin.

Quinoa: This complete protein is also high in fiber, magnesium, and antioxidants, supporting muscle repair and overall health.

Blueberries: These little berries are loaded with vitamins C and K and have one of the highest antioxidant levels of all fruits.

Chickpeas: Packed with protein and fiber, chickpeas help keep you full and satisfied.

Avocado: A great source of healthy fats, avocado also provides vitamins E, K, and folate.

Pumpkin Seeds: These seeds add a crunch and are rich in magnesium, iron, and zinc.

This colorful Sweet Potato Blueberry Salad is a powerhouse of nutrition. And it tastes amazing. It’s the perfect plant-based meal for any occasion, it’s sure to become a family favorite.

If you try this beautiful vegan salad, let us know what you think, leave a comment below or tag us on Instagram @mondaydreamsblog. We love hearing from you!

Sweet Potato & Blueberry Salad

A simple, nourishing and delicious main or side dish that you are going to love. It’s full of goodness and has a wonderful mix of textures and flavors.

Course Main Course, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword blueberries, healthy salads, plant based meal, quinoa salads, sweet potato recipes, vegan recipes, vegan sides

Prep Time 10

Cook Time 30

Servings 2 mains - 4 sides

Ingredients

SALAD:

2 cups Japanese sweet potato, diced into bite-sized pieces.
⅔ cups cooked chickpeas, patted dry with paper towels
1 Tbsp olive oil
½ tsp sea salt
¼ cup uncooked quinoa
4 – 5 cups baby spinach, or mixed greens of choice, roughly chopped
½ cup blueberries, halved
½ medium-sized avocado, diced or thinly sliced
2 Tbsp toasted pumpkin seeds*

BLUEBERRY-LIME VINAIGRETTE:

½ cup blueberries
3 Tbsp olive oil
2 Tbsp lime juice
1 small pitted Medjool date,* can substitute with maple syrup or honey if you are not vegan
1 tsp Dijon mustard

Instructions

Preheat the oven to 400°F (200°C).
Toss the sweet potatoes and chickpeas with olive oil and sea salt. Spread them evenly on a baking sheet and roast, tossing halfway through, for 25 – 30 minutes, or until the sweet potatoes are tender and slightly browned and the chickpeas are golden and crispy. Let them cool slightly.
While the potatoes are in the oven, cook the quinoa. Rinse well, add quinoa to a small saucepan and cover with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
Make the dressing. In a blender, combine blueberries, olive oil, lime juice, date and Dijon mustard. Blend until smooth. Adjust the seasoning to taste, adding more lime juice or ½ - 1 more date (or sweetener of choice) as needed.
Assemble the salad: In a large bowl, combine spinach, roasted sweet potatoes, chickpeas, quinoa and blueberries. Gently toss to combine. Just before serving, gently fold in the avocado and sprinkle with pumpkin seeds. Drizzle the desired amount of blueberry-lime dressing over the salad (I used it all).
Serve immediately and enjoy!

Notes

*You can toast the seeds in a skillet over medium heat (no oil) until slightly golden, just shake the pan a few times so they don’t burn.
**You can soak the date in boiling water for 15 minutes to soften, it will be easier to blend.

Gaby

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