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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Salads, Sides
Cuisine Mediterranean Diet Friendly, Plant-based, Vegan
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.
Keyword blueberries, healthy salads, plant based meal, quinoa salads, sweet potato recipes, vegan recipes, vegan sides