Andean Quinoa Salad with Roasted Sweet Potato and Avocado

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty quinoa salad featuring roasted sweet potatoes and creamy avocado, tossed in a zesty lime dressing for a nutritious vegetarian Latin American dish. This Latin American recipe (gluten free), ready in about 45 minutes, pairs quinoa, rinsed, water, sweet potato, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium (about 1 cup) sweet potato, peeled and diced
• 1 medium avocado, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup diced sweet potato with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
3. Step 3: In a large bowl, combine the cooked quinoa, roasted sweet potato, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice and 1 tbsp olive oil. Pour over the salad and toss gently to combine.
5. Step 5: Gently fold in 1 diced medium avocado just before serving to avoid browning. Adjust seasoning with additional salt and pepper if needed.