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Warm Sweet Potato & Quinoa Salad with Spicy Peanut Sauce

  • Author: Brittany at
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Salad, Entrée, Main Course
  • Cuisine: Vegan


This salad is hearty, nutritious and satisfying! The mix of warm and cold makes this the perfect salad for the cold winter months.




  • 1 handful baby spinach
  • 1 handful chopped romaine hearts
  • 1-2 mini sweet potatoes (baked or microwaved)
  • 1/2 cup cooked quinoa (cook in vegetable broth for extra flavour)
  • 1 tbsp pumpkin seeds
  • 1/2 tbsp hemp seeds
  • 1/4-1/2 avocado, chopped
  • dressing: spicy-sweet peanut dressing or roasted garlic hummus

Peanut Dressing:

  • 2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
  • 3 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (or maple syrup)
  • 1 tbsp sesame seeds
  • 2-3 tbsp water to thin



  1. Scrub, prick, and cook 1-2 mini sweet potatoes until tender. I used my microwave for efficiency and they were ready in about 3 minutes.
  2. Rinse and drain quinoa. Bring 1/2 cup quinoa + 1 cup vegetable broth to a boil. Turn down to a low simmer and cover. Cook for 15 minutes.
  3. While the quinoa is cooking, wash and chop the romaine, chop up the avocado, and prepare the peanut sauce.

Spicy-Sweet Peanut Sauce:

  1. Combine all ingredients in a bowl and whisk vigorously OR combine all ingredients in food processor and pulse.
  2. Store extra sauce in the fridge. I like to keep mine in a glass salad dressing bottle. It may thicken up when refrigerated, I just run my bottle under hot running tap water until it softens back to a liquid.
  3. Makes approx. 1/2 cup of sauce.


  1. Mix the spinach and romaine together.
  2. Top with 1/2 cup warm quinoa, 1-2 chopped sweet potatoes, chopped avocado, pumpkin seeds, hemp hearts, and a drizzle (or more) of the peanut dressing.