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Sweet potato quinoa salad in a bowl with spoon drizzling hummus dressing on top

Warm quinoa salad with sweet potatoes and hummus dressing

5 from 1 vote
This warm quinoa salad with oven-roasted sweet potatoes and hummus dressing is perfect for a cozy (but healthy) dinner. 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Eloïse Jennes


For the sweet potatoes

  • 2 sweet potatoes
  • 2 tablespoons olive oil
  • 1 pinch of salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon oregano

For the salad

  • ½ cup uncooked quinoa (100 g) I like tricolored quinoa
  • 1 cup vegetable broth or water
  • 1 handful dried cranberries see notes
  • 1 handful roasted sunflower seeds see notes
  • 1 cup arugula optional

For the dressing

  • 4 heaped tablespoons plain hummus
  • 1-2 tablespoons water


  • Preheat the oven to 400°F (200°C).
  • Peel the sweet potatoes and cut them into small cubes (the smaller the cubes, the quicker they cook).
  • Drizzle with olive. Sprinkle with a generous pinch of salt, garlic powder, paprika and oregano. Mix until evenly coated (see step-by-step pictures in post above). Place on a baking sheet in a single layer.
  • Roast in the oven for 20 minutes (check if they are soft, if not roast them for 5 more minutes).
  • In the meantime, rinse the quinoa under cold water. Add it to a pot with twice the volume of water (or follow the instructions on the package). Bring to a boil. When the water boils, reduce to medium heat and cook until the water had absorbed (about 20 minutes).
  • Make the hummus dressing by mixing the hummus and the water. Add more water for a thinner consistency.
  • Add the washed arugula (if using), quinoa and the roasted sweet potatoes to a salad bowl. Top with sunflower seeds, cranberries and drizzle with hummus dressing.


  1. Place the dried cranberries in a bowl with hot water. They will plump up and be juicier.
  2. You can dry-roast the sunflower seeds in a pan without oil until golden (takes about 3 minutes).
  3. Preferably store leftover salad and dressing separately. This sweet potato quinoa salad can last up to 4 days if the arugula and the dressing were refrigerated separately. If the salad is already dressed, you can store it in an air-tight container in the fridge for up to 1 day.


Calories: 541kcal | Carbohydrates: 88g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Fiber: 12g | Sugar: 20g
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