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salad with ginger lemon cashew yogurt dressing (vegan)
Maria Adams

Roasted Sweet Potato and Beet Quinoa Salad with Lemon-Ginger Yogurt Dressing (vegan)

This roasted sweet potato and beet quinoa salad with a lemon-ginger cashew dressing is sure to liven up your mealtime. The dressing is made with dairy-free cashew yogurt, making this meal a perfect addition to plant-based meals. Complete with fiber, protein, antioxidants, probiotics, and flavor, this colorful plate will nourish your body and soul.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: dinner, lunch, Salad, Side Dish
Cuisine: Gluten-free, Plant-Based, vegan, Vegetarian
Ingredients Method

Ingredients
  

Roasted Sweet Potato and Beet Quinoa Salad
  • 1 large sweet potato, peeled and chopped
  • 2 medium beets, peeled and chopped (slightly smaller than the potato)
  • 1.5 tablepoons olive oil
  • 1/4 teaspoon sea salt
  • 1 cup quinoa, uncooked
  • 2 tablespoons sunflower seeds
  • 6-8 cups baby spinach (about 2 cups per person)
  • 1 medium avocado
  • 1/4 cup parsley for garnish
Lemon-Ginger Yogurt Dressing
  • 1 cup plain cashew yogurt e.g., Forager brand
  • 1/2 medium lemon (about 2 tablespoons, may need 1 whole lemon)
  • 2 teaspoons minced garlic about 1-2 cloves garlic
  • 2 teaspoons peeled and grated ginger
  • 2 teaspoons reduced-sodium Tamari soy sauce
  • 1 teaspoon maple syrup

Method
 

Roasted Sweet Potato and Beet Quinoa Salad
  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Add the chopped sweet potatoes and beets to the baking sheet. Keep them separate in order to prevent the beets from staining the sweet potatoes. Drizzle with the olive oil, sprinkle with the salt, and toss gently. Transfer to the oven. Bake for about 25 minutes or until the beets are tender, tossing after about 15 minutes. Remove from heat and let sit when done.
  3. Meanwhile, cook quinoa according to package directions. Generally, this means rinsing 1 cup of quinoa with water, combining the drained quinoa in a saucepan with 1.5 cups of water, bringing to a boil and then reducing heat and simmering with a lid on for about 25 minutes.
  4. Place a small skillet over medium heat. Add the sunflower seeds and toast for 3-5 minutes, until fragrant.
  5. To assemble the salad: top baby spinach with the quinoa. Next add the roasted sweet potatoes and beets, avocado, and toasted sunflower seeds. Garnish with chopped or whole leaf parsley.
Lemon-Ginger Yogurt Dressing
  1. In a medium bowl, combine the yogurt, lemon, garlic, ginger, soy sauce, and maple syrup with a whisk. Transfer to a jar with a lid and refrigerate until ready to use.
  2. When ready to serve salad drizzle with the dressing and enjoy. (Note, recipe will keep with the dressing on it for up to a day or two).