Coconut-Lime Quinoa Salad with Roasted Sweet Potato
A refreshing quinoa salad tossed with roasted sweet potato cubes and a zesty coconut-lime dressing, perfect for a light tropical-inspired meal. This general-inspired salads (vegan, gluten free) ready in about 45 minutes pairs rinsed quinoa, water, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, rinsed quinoa
- 2 cups water
- 1 medium (about 8 oz), peeled and cubed into 1/2-inch pieces sweet potato
- 2 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 cup, unsweetened shredded coconut
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 1/4 cup, chopped fresh cilantro
- 2 stalks, thinly sliced green onion
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium peeled and cubed sweet potato (about 8 oz) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes, turning halfway, until tender and golden.
- Step 2: While sweet potato roasts, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, and 1 tbsp olive oil until emulsified.
- Step 4: In a large bowl, combine the cooked quinoa, roasted sweet potato, 1/4 cup unsweetened shredded coconut, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions. Pour the lime dressing over and gently toss to combine.
- Step 5: Adjust seasoning with additional salt and pepper if needed. Serve warm or chilled for a bright and satisfying tropical salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Quinoa Salad with Roasted Sweet Potato take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Quinoa Salad with Roasted Sweet Potato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Coconut-Lime Quinoa Salad with Roasted Sweet Potato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Quinoa Salad with Roasted Sweet Potato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lime Quinoa Salad with Roasted Sweet Potato vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
