This Festive Maple Glazed Sweet Potato and Crispy Quinoa Salad is a holiday showstopper, combining maple-glazed sweet potatoes, crispy quinoa, and candied pecan bacon brittle for the perfect balance of sweet, savoury, and crunchy. Packed with vibrant colours and nutrient-dense ingredients like kale, lentils, and BBQ lime tofu, it’s a wholesome and flavourful addition to any festive feast.
Preheat the oven to 400°F (200°C).
Place sweet potato rounds on a lined baking sheet. Drizzle with olive oil, maple syrup, cinnamon, and sweet paprika and sprinkle with salt and mix until well coated. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Set aside.
Rinse the quinoa thoroughly and drain.
In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until cooked. Fluff quinoa with a fork and let cool. Note- you can also make it the night before and refrigerate. Add oil to quinoa and stir until combined. Preheat oven to 375°F. Spread cooled quinoa on a parchment covered rimmed sheet pan and toss well with oil and salt.
Bake the quinoa turning with a spatula every 10 minutes or so, until golden brown and crispy, 25-30 minutes. Set aside.
Preheat the oven to 350°F (175°C).
Toss vegan bacon slices and pecan halves with olive oil, maple syrup, 1 tbsp raw sugar, cinnamon, rosemary, and a sprinkle of salt. Spread on a lined baking sheet and bake for 5 minutes. Toss and bake for another 5 minutes, toss again and bake for another 3-5 mins until crispy. Set aside.
Blend all Green Goddess tahini dressing ingredients.
Adjust consistency with more water if needed. Season with salt and pepper to taste.
Blend all golden mustard lemon dressing ingredients.
Adjust seasoning with salt and pepper to taste.
In a large bowl, combine massaged kale, lentils, cucumber slices, pickled jalapeños, pomegranate seeds, mint, vegan feta, avocado, and crispy quinoa.
Add shredded BBQ lime tofu (recipe on your blog) and toss gently to mix.
Layer roasted sweet potato rounds on top and sprinkle with candied pecan bacon brittle.
Drizzle with Spiced Green Goddess Tahini Dressing or Mustard Lemon Dressing, or serve dressings on the side for individual preference. Garnish with additional mint or herbs if desired.
Serve immediately and enjoy!
Ingredients
Directions
Preheat the oven to 400°F (200°C).
Place sweet potato rounds on a lined baking sheet. Drizzle with olive oil, maple syrup, cinnamon, and sweet paprika and sprinkle with salt and mix until well coated. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Set aside.
Rinse the quinoa thoroughly and drain.
In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until cooked. Fluff quinoa with a fork and let cool. Note- you can also make it the night before and refrigerate. Add oil to quinoa and stir until combined. Preheat oven to 375°F. Spread cooled quinoa on a parchment covered rimmed sheet pan and toss well with oil and salt.
Bake the quinoa turning with a spatula every 10 minutes or so, until golden brown and crispy, 25-30 minutes. Set aside.
Preheat the oven to 350°F (175°C).
Toss vegan bacon slices and pecan halves with olive oil, maple syrup, 1 tbsp raw sugar, cinnamon, rosemary, and a sprinkle of salt. Spread on a lined baking sheet and bake for 5 minutes. Toss and bake for another 5 minutes, toss again and bake for another 3-5 mins until crispy. Set aside.
Blend all Green Goddess tahini dressing ingredients.
Adjust consistency with more water if needed. Season with salt and pepper to taste.
Blend all golden mustard lemon dressing ingredients.
Adjust seasoning with salt and pepper to taste.
In a large bowl, combine massaged kale, lentils, cucumber slices, pickled jalapeños, pomegranate seeds, mint, vegan feta, avocado, and crispy quinoa.
Add shredded BBQ lime tofu (recipe on your blog) and toss gently to mix.
Layer roasted sweet potato rounds on top and sprinkle with candied pecan bacon brittle.
Drizzle with Spiced Green Goddess Tahini Dressing or Mustard Lemon Dressing, or serve dressings on the side for individual preference. Garnish with additional mint or herbs if desired.
Serve immediately and enjoy!
