Go Back
+ servings
Print Recipe
No ratings yet

Harvest Sweet Potato + Quinoa Bowl with Maple Dijon Vinaigrette

Harvest Sweet Potato + Quinoa Bowl - Fall favorites like roasted sweet potato, quinoa, apples, dried cranberries and pecans all piled high in one bowl and topped with a Maple Dijon Vinaigrette . Can be served as a side salad (perfect for your holiday table) or make it a Main meal. {Vegan, Healthy, Clean Eating}
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad, Side
Cuisine: American
Servings: 2 large salads
Calories: 297kcal


For the Salad

  • 1 lb. sweet potatoes peeled and diced
  • 1 Tbsp olive oil
  • cup dry quinoa 1 cup cooked
  • 6 cups baby greens or arugula/kale or combo
  • 1 apple diced (like Granny Smith or Honeycrisp)
  • 1 avocado sliced or diced (optional)
  • 1 oz. roasted pecans or candied
  • 2 Tbsp dried cranberries

For the Dressing

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp maple syrup or honey


  • Preheat oven to 400 F . Line a baking sheet with foil or parchment paper. Set aside.
  • In a large ziplock bag (or medium bowl) add diced sweet potatoes and olive oil. Toss to coat. Add salt and pepper to taste. Place sweet potatoes on prepared baking sheet. Cook 20-25 minutes(flipping over half way through cooking) until sweet potatoes are tender and slightly charred on the edges.
  • Meanwhile, cook quinoa according to package directions.
  • Whisk all dressing ingredient together in a small bow. Set aside.
  • Divide baby greens evenly between two bowls and top with sweet potatoes, quinoa, apple, avocado, pecans and cranberries. Drizzle or toss with dressing.


Nutrition info Salad Only- No dressing (1/2 of recipe- one large salad) Cal: 199 Fat: 9.8 g Sodium: 22.7 mg, Carbs: 26 g, Fiber: 5.0 g , Sugar: 5.5 g , Protein: 3.9 g


Serving: 1serving | Calories: 297kcal | Carbohydrates: 30.5g | Protein: 3.9g | Fat: 19.2g | Saturated Fat: 2.5g | Sodium: 43.3mg | Fiber: 5g | Sugar: 9.4g