Roasted Quinoa Salad With Sweet Potatoes & Brussels Sprouts

For a nutritious and satiating plant-based main, try this roasted quinoa salad with sweet potatoes and Brussels sprouts with citrusy mustard dressing. It’s a crossover between a one-sheet pan dinner, a bake, and a warm salad and it’s gluten-free, vegetarian and vegan-friendly. You can dish it up for a weeknight dinner or as a veggie Christmas, Thanksgiving or Sunday Roast meal.


Roasted Quinoa Salad

I love using cooked quinoa in fresh salads, but for this recipe, I wanted to make something a little more substantial with the warmth of roasted vegetables. Using pre-cooked quinoa and then baking it in the oven together with warm spices, sweet potatoes and Brussels sprouts creates a hearty dish that you can serve warm or cold.

While it feels like a roast, the zesty, citrusy dressing gives it winter/autumnal salad qualities. Whichever way you think of it, it’s a delicious recipe for any time of the year, and I think you will love it.

You can serve it as a main dish with a salad or as a side dish that can be shared around. As I mentioned, it’s plant-based, so it’s a great alternative to meat-based mains for weekend roasts, Meatless Mondays, or any other holidays.

Roasted Warm Quinoa Salad With Brussels Sprouts & Sweet Potatoes

How To Make Warm Quinoa Salad (VIDEO)

You will find the full list of ingredients, instructions, and nutritional info in the recipe card below. Here is a handy video showing you how to make this warm salad. You can serve it in the baking sheet or toss it all together and transfer it to a bowl or a platter.

Roasting Brussels sprouts with quinoa
Roasted Vegetable & Quinoa Salad With Citrus Dressing

More Recipes You Might Like

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Quinoa Salad With Sweet Potatoes & Brussels Sprouts

Quinoa Salad With Sweet Potatoes & Brussels Sprouts

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Roasted
  • Cuisine: Vegetarian
  • Diet: Vegetarian
Save Recipe


Roasted quinoa, sweet potatoes and Brussels sprouts make for a perfect vegetarian and gluten-free dinner. Drizzled with a citrusy mustard dressing, this dish is somewhere between a warm salad and a baked sheet pan meal. Also great for Thanksgiving, Christmas, Sunday Roast alternative to meat dishes.



1 cup dry quinoa or 2.5 cups cooked quinoa 

Sweet potatoes

1 medium sweet potato, diced into cubes

1.5 tablespoons olive oil

A pinch of salt

Brussels sprouts

150200 g / 0.5 lb Brussels sprouts, quartered

1/2 red onion, sliced

1 tbsp olive oil and salt

1/4 cup dried cranberries, diced

1 tsp paprika powder

1 tsp garlic powder

1 tsp dry thyme

1 tsp ground coriander seed powder

1/2 tsp ground cinnamon

1/2 tsp salt

A pinch of pepper

1 tablespoon olive oil

For the dressing

2 teaspoons maple syrup

1 tbsp lemon juice

2 tbsp orange juice

1 tsp sesame oil

1 tbsp olive oil

1/2 tsp mustard

A pinch of salt

Garnish: roasted, pickled red peppers (like these) and mint or parsley


  • Preheat the oven to 200 C / 395 F. Line a flat baking sheet with a piece of parchment paper and brush it lightly with olive oil.
  • Combine diced sweet with olive oil and a pinch of salt. Spread over the baking tray and pop in the oven for 15 minutes.
  • Prepare the quinoa, if using uncooked. Cut the Brussels sprouts and onions and toss with olive oil and salt. Set aside.
  • After 15 minutes, remove the tray with the sweet potatoes. Add the -pre-cooked quinoa, dried cranberries, spices, half a teaspoon more of salt, a touch of pepper and another tablespoon of olive oil. Toss through with the sweet potatoes and spread evenly on the tray. Scatter the Brussels sprouts and onions over the top. Put back in the oven for 15-20 minutes.
  • Whisk the dressing and set aside. Once the bake is done, remove from the oven. Drizzle the dressing just before serving and garnish with sliced red peppers and fresh herbs of choice. I used mint.


To cook the quinoa: rinse a cup of dry quinoa under cold water and add to a pot. Fill up with 2 cups of water and season with half a teaspoon of salt. Bring to a boil, then turn the heat to simmer and cook for 12-15 minutes. Strain through a sieve.

Instant Pot: 1 cup quinoa, 1 cup water, cook for on 1 minute on HIGH pressure with quick release.


  • Serving Size: 1.5 cups
  • Calories: 406
  • Sugar: 13.1 g
  • Sodium: 615.2 mg
  • Fat: 20 g
  • Saturated Fat: 2.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 52.3 g
  • Fiber: 7.1 g
  • Protein: 8.6 g
  • Cholesterol: 0 mg

Keywords: Quinoa, Brussels Sprouts, Thanksgiving, Christmas, Sunday Roast, Roasted Vegetables, Salad, Vegetarian, Gluten-Free

Save This Quinoa Recipe To Pinterest

Warm Quinoa Salad With Brussels Sprouts & Sweet Potatoes
Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I’ve been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food on the blog because I believe in a balanced diet.More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


    1. Thanks, Rochel! Smells like pudding, ha? That’s a new level of BEST compliment ever. I guess the nutty quinoa and caramleising of sweet potatoes will give out that smell together.

  1. I can’t have sesame oil because I’m allergic- any substitute recommendations? Also allergic to nuts

  2. Can i replace quinoa with buckweat? And sweet potatoes with something else? I don’t particularly like sweet potatoes in savoury dishes :). Thanks in advance for reply. I know this question may give the opposite impression but I honestly love your recipes!

See all comments »

You Might Also Like

Share via
Copy link
Powered by Social Snap