Gluten-Free Quinoa Salad with Roasted Sweet Potato and Avocado

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant, nutrient-packed salad featuring nutty quinoa, caramelized sweet potatoes, creamy avocado, and a tangy lime dressing, perfect for a light lunch. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, sweet potato 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, rinsed quinoa
• 2 cups water
• 1 large (about 12 oz), peeled and diced into 1/2-inch cubes sweet potato
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 large, diced avocado
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp ground cumin

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 large peeled and diced sweet potato (about 12 oz) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
2. Step 2: While sweet potatoes roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff quinoa with a fork; let cool slightly.
3. Step 3: In a small bowl, whisk 1 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, 1 large diced avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro. Pour dressing over salad and gently toss to combine. Serve warm or at room temperature.