I've been working on a recipe for a robust, vegetarian posole for the past couple of months. The version I finally came up with was so labor-intensive (yet so completely worth every tedious step), that I haven't had the wherewithal to make it again in order to photograph and share it. Hominy and beans are soaked and boiled for hours. Dried ancho chiles are re-hydrated, peeled, and pureed. Stock is made. Sweet potatoes are roasted. Soup is simmered. Toppings are prepared. Five years later, when you are half dead with fatigue and starvation, posole is finally ready to be devoured.
Hence, this is not a recipe for posole, but rather the happy accident that came out of some leftover ingredients from that project.
I'd been using the leftover ancho chile paste to slather on sweet potatoes which I'd roast in the oven and top with lime juice. The other day, I found myself with some extra cooked quinoa as well, so, inspired by this lovely recipe from Naturally Ella, I tossed it all together into a salad which I topped with what we had around: avocado chunks, pumpkin seeds, and goat cheese.
The tangy-sweet salad, full of protein-rich quinoa and pumpkin seeds, was exactly what I wanted to be eating. So I made a second (huge) batch to share.
Multi-quinoa cooks up light and fluffy, with a bit of crunch from the firmer red and black grains. Soaking it first does away with the bitter outer coating, leaving behind only mild, nutty sweetness. (Though I do hope to try this with sorghum, as per the original recipe.)
We like the salad best when still a little warm, when the goat cheese gets a bit gooey against pillows of spiced and slightly smokey sweet potatoes. Toasted cumin adds robust bass notes, and lime gives it all a lively edge. Avocado season is in full swing in California and our co-op is currently stocking 4 different varieties of the oblong fruits, all locally-grown. Creamy slices give this salad a feeling of decadence, and so does a generous pour of good olive oil. Red onion and cilantro add crunch and freshness, respectively, making this a nourishing one-bowl meal that doesn't taste like a big helping of deprivation.
(Speaking of deprivation, this space has been shockingly devoid of chocolate as of late. Don't worry, I'm getting ready to remedy that in a major way.)
We served this at a get-together recently, and it was a huge hit. The flavors just work so nicely together, people can't help but open their eyes wide and exclaim, "This is good!" (At least, that's what I do.) Many thanks to Erin for this beautiful recipe!
More Quinoa Recipes:
- Quinoa, Beet and Chickpea Veggie Burgers
- Quinoa, Kale and Sweet Potato Salad
- Curried Quinoa with Spring Veggies and Yogurt
- Quinoa with Roasted Corn, Zucchini and Mint
More Sweet Potato Recipes:
- Curried Red Lentil, Kale, and Sweet Potato Soup
- Sweet Potato, Chard, and Black Bean Enchiladas
- Spiced Sweet Potato Oven Fries
- Curried Red Lentil, Kale and Sweet Potato Soup
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this sweet potato and quinoa salad recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Roasted Sweet Potato and Quinoa Salad with Chile and Lime
Print Recipe Pin RecipeIngredients
- 1 3/4 pounds sweet potatoes (jewel or garnet, about 4 medium)
- 3 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons mild ancho chile powder
- 1 teaspoon smoked paprika
- 1 1/2 cups quinoa
- 2 3/4 cups water
- 3/4 teaspoon fine sea salt
- 2 teaspoons cumin seed
- 3 tablespoons good olive oil, plus more for drizzling
- 1/2 a small red onion, thinly sliced
- leaves from a small bunch cilantro
- juice of 1-2 limes
- 2 large (ripe but firm) avocados
- 4 ounces goat cheese (or feta, cotija, or queso fresco)
- 1/2 cup toasted pumpkin seeds
Instructions
- Position a rack in the center of the oven and preheat to 375ºScrub the sweet potatoes, trim away the ends, and cut them into 1" chunks. Place them on a rimmed baking sheet, drizzle with the olive oil, salt, chile powder and paprika, and toss to coat. Spread into a single layer, and roast, flipping the potatoes once or twice, until they are soft and golden in places, about 30 minutes.
- Meanwhile, place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cool water to cover the quinoa and soak for 5-10 minutes, swishing the quinoa occasionally with you fingers. Drain the quinoa well, and place it in a large saucepan with the water and salt. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender with a hint of bite, about 15 minutes. Let stand 5 minutes, then fluff gently with a fork. Dump into a very large bowl.
- Toast the cumin in a small, dry skillet over a medium flame, shaking the pan constantly until the cumin smells toasty, 1 minute. Let cool, then grind in a mortar and pestle or spice grinder.
- When the sweet potatoes are done, add them to the bowl with the quinoa. Sprinkle the toasted, ground cumin over, drizzle with the olive oil, add the onion and cilantro and toss to combine. Add enough lime juice to give the quinoa some punch, and more salt if you feel it needs it. Serve the salad topped with avocado slices, crumbled goat cheese, and the pumpkin seeds, drizzling more lime juice and olive oil over the top just before serving.
Notes
Nutrition
Roasted Sweet Potato and Quinoa Salad with Chile and Lime
Adapted from Naturally Ella
We like this salad best when the components are still slightly warm. But the base can also be made ahead and refrigerated until ready to serve, up to 2 or 3 days. The grains and veg will continue soaking in the flavors and moisture from the dressing, so add more lime, salt, and olive oil until the flavors taste bright and poppy again. Do be sure to taste your chile powder to verify its mildness before dumping it on the sweet potatoes, or add a few pinches of cayenne if you want it kickier.
Makes 6-8 servings
1 3/4 pounds sweet potatos (jewel or garnet, about 4 medium)
3 tablespoons olive oil
1/2 teaspoon fine sea salt
1 1/2 teaspoons mild ancho chile powder
1 teaspoon smoked paprika
1 1/2 cups quinoa
2 3/4 cups water
3/4 teaspoon fine sea salt
2 teaspoons cumin seed
3 tablespoons good olive oil, plus more for drizzling
1/2 a small red onion, thinly sliced
leaves from a small bunch cilantro
juice of 1-2 limes
2 large (ripe but firm) avocados
4 ounces goat cheese (or feta, cotija, or queso fresco)
1/2 cup toasted pumpkin seeds
Position a rack in the center of the oven and preheat to 375ºF. Scrub the sweet potatoes, trim away the ends, and cut them into 1" chunks. Place them on a rimmed baking sheet, drizzle with the olive oil, salt, chile powder and paprika, and toss to coat. Spread into a single layer, and roast, flipping the potatoes once or twice, until they are soft and golden in places, about 30 minutes.
Meanwhile, place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cool water to cover the quinoa and soak for 5-10 minutes, swishing the quinoa occasionally with you fingers. Drain the quinoa well, and place it in a large saucepan with the water and salt. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender with a hint of bite, about 15 minutes. Let stand 5 minutes, then fluff gently with a fork. Dump into a very large bowl.
Toast the cumin in a small, dry skillet over a medium flame, shaking the pan constantly until the cumin smells toasty, 1 minute. Let cool, then grind in a mortar and pestle or spice grinder.
When the sweet potatoes are done, add them to the bowl with the quinoa. Sprinkle the toasted, ground cumin over, drizzle with the olive oil, add the onion and cilantro and toss to combine. Add enough lime juice to give the quinoa some punch, and more salt if you feel it needs it. Serve the salad topped with avocado slices, crumbled goat cheese, and the pumpkin seeds, drizzling more lime juice and olive oil over the top just before serving.
Kezia says
I think this salad is what I've been looking for! It's full of my favourite ingredients and looks so good! I've just found your blog and have been so inspired by your work:)
Alanna says
What a sweet thing to say - thanks, Kezia! These are many of my faves, too. From the rhubarb recipes on your site, it looks like we have similar tastes. :)
Kezia says
Thank you for your lovely comment on my blog:) I made this salad for my lunch today - it was amazing! I didn't use any cheese and used pine nuts instead of pumpkin seeds. It was super delicious and I'll definitely be making it again!
Alanna says
You bet! Your site is lovely, and I admire your taste! I'm so glad you like this salad - pine nuts sound like they'd be great here!
Katherine says
Oh... I am so behind. I still want to try out the shrub and miso soup! I would make it right now but am missing sweet potatoes. So I think I'm going to make this next weekend for girls night - with drinks of course.
Alanna says
That's so sweet! I always have a million recipes I want to try, too. Please let me know how you like these. And girls night with drinks! Can I come? ;)
DessertForTwo says
This sounds like the exact kind of lunch I would love to eat! I always try to sneak in a sweet potato into my lunch daily.
The vegetarian posole sounds so good though! I do hope you share it :) I'm a Texan, therefore, I understand the need to soak chiles and the time they require to extract flavor :)
Alanna says
I've been trying to live a more sweet potato-y existence, too! They're such a perfect food, and I don't get enough of them. My mom used to roast them and serve them simply with sour cream - so decadent and delicious! And thanks for the encouragement about the posole - I gotta get on that!
Katrina @ Warm Vanilla Sugar says
This looks so good! Such a nice dinner!
Alanna says
Thanks, Katrina! :)
Monet says
This is so pretty I just want to get the pictures printed and framed! Well, actually, I really want to eat it too! Don't you love when great recipes come from leftovers?
Alanna says
Oh, Monet, that's the nicest thing anyone could say! It was so dark when I took these that I had to do heavy editing to get them to look ok, so I really appreciate the sweet compliment! And yes, so lovely when leftovers work out well!
Cheri Savory Spoon says
What a beautiful dish, love the ingredient list. This is a real winner.
Alanna says
Aw! Thanks, Cheri. :)
Giovanna Garcia says
So beautiful! You make the simplest foods look amazing. I want this for breakfast.
Alanna says
Thank you, Giovanna! What a great idea! I bet this would make killer breakfast, with or without an egg on top. :)
booksmykidsread says
this has so many of my favorite ingredients together. amazing. thanks for a great looking recipe!
Alanna says
I completely feel the same way - so grateful to Erin for the original recipe! Thanks for the sweet note!
Ileana says
What a vibrant meal!
Alanna says
Thanks, Ileana!
Katie says
Such great flavors (I love throw-everything-yummy-thats-in-the-fridge into a bowl meals), and the pictures are gorgeous. The posole sounds awesome too!
Alanna says
Thanks, Katie! And yes, hooray for everything-yummy-in-the-fridge meals! (Ps. I'm loving the photos on your site!)
Joanne says
Well, I must say that I am super excited about that posole recipe (and would totally be the crazy person spending her weekend making it), but I am also thrilled for this salad! It has so many of my favorite things!
Alanna says
Haha! Thanks, Joanne. I'll have to post the posole soon, for us crazies. So glad you dig the salad, too! :)
Anonymous says
Ooh, this sentence 'the avocado season is in full swing in California' made me feel extreme envy for a moment, here in the storm-battered UK!
This looks mouth-watering, just the thing to counteract the winter blues, even if I have to use imported avocado :)
Kate
Alanna says
We Californians are such spoiled brats. I do hope these lively flavors cure your winter doldrums, Kate! Thanks for the super sweet note.
Erin says
OH YES! I think you would know that I absolutely love this (and yes, we are complete spoiled brats with the fresh avocados- I think I've eaten one every day for the past couple of weeks.) Lovely photos and I hope you do post the posole recipe sometime soon!
Christine Stoneman says
Made this for dinner last night, it was DELICIOUS!! Love the photos too:)
Thanks for the great recipe!
Lilyw says
Exceptional! Added some black beans for protein and had some leftovers with a fried egg for breakfast. So delicious. Thanks for another great recipe.
Alanna Taylor-Tobin says
Oh nice - I <3 beans in any form! So glad you loved this dish :)