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Coconut Roasted Sweet Potato and Quinoa Salad

5 from 1 vote
This hearty coconut roasted sweet potato and quinoa salad features crisp and tender roasted sweet potatoes, toasted cashews and a super flavorful, chili-lime dressing. It makes for a great light lunch or dinner on its own, or a side dish. Naturally gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Salad, Side Dish
Cuisine: Asian

Ingredients
  

For the coconut roasted sweet potatoes:
  • 3 medium sweet potatoes (about 1 kg), peeled and cut into wedges
  • 2 tablespoons coconut oil, melted
  • sea salt and freshly ground pepper, to taste
  • 1/3 cup uncooked quinoa (70 g)
  • 1/2 cup unsweetened shaved coconut, lightly toasted (20 g)
  • 1/3 cup raw cashews, lightly toasted (40 g)
  • 1 small bunch fresh cilantro, chopped
  • small handful mint leaves, chopped
For the chili-lime dressing:
  • juice from 1 lime
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut palm or mascobado sugar
  • 2 tablespoons roasted sesame oil
  • 1 fresh red chili, seeded and chopped

Instructions
 

  1. Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
  2. To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them in the melted coconut oil. Arrange in a single layer and season with salt and pepper. Bake for 25-30 minutes until golden and tender, tossing halfway through.
  3. Meanwhile, rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes.
  4. While the sweet potatoes and quinoa is cooking, toast the shaved coconut and cashews (I do this in a skillet, first the coconut and then the cashews).
  5. In a small bowl, whisk together the lime juice, fish sauce, sugar, sesame oil and fresh chili.
  6. Arrange the coconut roasted sweet potato on a serving platter, sprinkle with quinoa, drizzle with dressing, and garnish with the toasted coconut, cashews and fresh herbs. Serve immediately and enjoy!

Notes

  • It is also fine to leave the skin on the sweet potatoes. Just make sure they are organic.
  • Of course sweet potatoes taste awesome any which way you cook them, but if you want to change this up, butternut squash would be a great substitution.
  • I really loved the dressing for this coconut roasted sweet potato salad and almost wish I had made more quinoa to soak up up its delicious flavor. So feel free to increase the amount of quinoa to 1/2 a cup (100 g) and even make more dressing if you like!

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