Fonio Grain Salad with Roasted Vegetables and Tamarind Dressing

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A nutritious and gluten-free Senegalese-inspired salad featuring nutty fonio grain combined with roasted root vegetables and a tangy tamarind dressing. This African-inspired gluten-free recipe (vegetarian), ready in about 45 minutes, pairs fonio grain, water, carrot, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 fonio grain
• 2 cups water
• 1 medium carrot, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 medium red bell pepper, diced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tamarind paste
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped roasted peanuts

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 diced carrot, 1 diced sweet potato, and 1 diced red bell pepper with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 1 cup fonio grain under cold water. Bring 2 cups water to a boil in a saucepan, add fonio, cover, reduce heat to low and simmer for 10-12 minutes until water is absorbed and fonio is fluffy. Fluff with a fork and let cool.
3. Step 3: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 2 tbsp fresh lime juice, 1/2 tsp ground cumin, and 1 tbsp olive oil until smooth.
4. Step 4: In a large bowl, combine cooked fonio, roasted vegetables, 1/4 cup chopped fresh parsley, and 1/4 cup chopped roasted peanuts. Pour tamarind dressing over salad and toss gently to combine. Serve warm or at room temperature.