Spiced Coconut-Lime Quinoa Salad with Roasted Sweet Potato
A fragrant quinoa salad tossed with spiced roasted sweet potatoes, fresh lime juice, and toasted coconut for a vibrant tropical-inspired vegetarian dish. This Mediterranean-inspired salad recipe (vegetarian), 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.
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 ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp, divided salt
- 1/4 tsp black pepper
- 2 tbsp, fresh lime juice
- 3 tbsp toasted unsweetened coconut flakes
- 2 stalks, sliced thin green onions
- 1/4 cup chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium peeled and cubed sweet potato (1/2-inch pieces) with 1 tbsp olive oil, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden, flipping halfway through.
- Step 2: While sweet potatoes roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Step 3: In a large bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lime juice, and 1/4 tsp salt. Add the cooked quinoa, roasted sweet potatoes, 3 tbsp toasted coconut flakes, 2 sliced green onions, and 1/4 cup chopped fresh cilantro. Toss gently to combine and serve warm or at room temperature.
Frequently asked questions
How long does Spiced 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 Spiced 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 quinoa from drying out.
Can I substitute ingredients in Spiced 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 Spiced 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 Spiced Coconut-Lime Quinoa Salad with Roasted Sweet Potato vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
