Coconut-Lime Quinoa Salad with Roasted Sweet Potato

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing quinoa salad tossed with roasted sweet potato cubes and a zesty coconut-lime dressing, perfect for a light tropical-inspired meal. This salad recipe (vegan, gluten free), ready in about 45 minutes, pairs quinoa, water, sweet potato 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.

Prep: 10 min Cook: 35 min Serves 4 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, and 1 tbsp olive oil until emulsified.
  4. 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.
  5. Step 5: Adjust seasoning with additional salt and pepper if needed. Serve warm or chilled for a bright and satisfying tropical salad.

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