Include in Print View:

Maple Glazed Sweet Potato and Crispy Quinoa Salad

This Maple-Glazed Sweet Potato & Crispy Quinoa Salad is one of those cozy-meets-fresh dishes that feels just right for winter tables. It’s hearty enough to be a full meal, bright enough to serve at a holiday gathering, and packed with those sweet-savoury flavours we all look for when the weather cools down. The maple-roasted sweet potatoes bring that comforting caramelized sweetness, the crispy quinoa adds a toasty crunch, and the mix of greens, lentils, avocado, herbs, and pomegranate keeps every bite interesting. It’s the kind of salad that actually fills you up.

This recipe has a few components, but each one is simple, and they all come together to create something honestly beautiful on the plate. And because it’s plant-based, dairy-free, and naturally gluten-free, it’s easy to serve to a crowd with mixed dietary needs.

Bring it to a potluck, serve it alongside a cozy soup, or make it for Sunday meal prep. It holds up well, tastes even better the next day, and makes eating more plants feel exciting.

Nutritional Benefits

This salad isn’t just delicious, it’s nutrient-dense and designed to help you feel energized and satisfied:

High in fibre

With quinoa, lentils, sweet potatoes, kale, and avocado, this bowl delivers a ton of natural fibre to support digestion, gut health, and steady energy. Perfect if you’re trying to increase your fibre without feeling like you’re eating bird food.

Protein-forward and plant-powered

The combination of quinoa, lentils, and tofu gives you a complete, well-balanced plant protein profile. It helps keep you full longer, supports recovery after workouts, and makes this salad a legit main meal, not just a side.

Rich in antioxidants

Pomegranate, mint, leafy greens, and sweet potatoes bring beta-carotene, vitamin C, polyphenols, and anti-inflammatory compounds that support immunity (especially during the Canadian cold and flu season).

Healthy fats for hormone and skin support

Avocado, pecans, and tahini offer creamy, satisfying fats that help with satiety, skin glow, and balanced hormones.

Naturally gluten-free and dairy-free

Made with whole ingredients and no fillers, it’s friendly for most dietary needs without feeling restrictive.

Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Courses:
Difficulty: Intermediate
Servings: 5
Description

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.

Ingredients
  • 1/2 cup pomegranate seeds
  • 1/4 cup mint leaves chopped
  • 1 cup shredded BBQ lime tofu
  • 1.25 can lentils drained and rinsed
  • 1/2 cup vegan feta
  • 1/3 cup cucumber slices
  • 2.5 cup curly kale (chopped massaged with olive and lemon juice)
  • 1/4 cup pickled jalapeno
  • 1/2 avocado diced
  • 2 tbsp capers
    • Crispy Quinoa
  • 1 cup vegetable broth
  • 1/2 cup uncooked quinoa
  • 1 tbsp neutral flavoured oil
    • Maple glazed sweet potato
  • 1 long sweet potato (cut in 1.5 cm thick rounds)
  • 1 Drizzle olive oil
  • 1 Drizzle maple syrup
  • 1/8 tsp ground cinnamon
  • 1/8 tsp sweet paprika
  • 1 Sprinkle salt
    • Candied Pecan Bacon
  • 2 slices vegan bacon
  • 1/2 cup pecans halves
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp maple syrup
  • 1 tbsp raw sugar
  • 1/4 tsp ground cinnamon
  • 1 tbsp chopped fresh rosemary
  • 1 Sprinkle salt
  • 1 tsp raw sugar (Optional)
    • Spiced Green Goddess Tahini Dressing
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh dill
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley or coriander
  • 2 tsp capers
  • 1/4 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp agave nectar or maple syrup
  • 1/2 fresh jalapeno optional
  • 6 tbsp water (may add additional water for thinner consistency)
  • Salt and pepper to taste
    • Golden Mustard Lemon Dressing
  • 1/2 cup unsalted roasted cashews or almonds
  • 1/3 cup extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/2 tsp ground turmeric
  • 1/4 tsp asafoetida hing
  • 2 tbsp lemon juice
  • 1 Zest lemon
  • 1 tsp minced fresh thyme
  • 1/4 tsp sweet paprika
  • 5 tbsp water (add additional water for thinner consistency)
  • 1 tbsp lemon white balsamic (optional)
  • Salt and pepper to taste
Instructions
    Prepare the Maple Glazed Sweet Potatoes
  1. 1
    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.
    2. Cook the Crispy Quinoa
  2. 2
    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.
    3. Make the Candied Pecan Bacon Brittle
  3. 3
    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.
    4. Prepare the Spiced Green Goddess Tahini Dressing
  4. 4
    Blend all Green Goddess tahini dressing ingredients. Adjust consistency with more water if needed. Season with salt and pepper to taste.
    5. Prepare the Golden Mustard Lemon Dressing
  5. 5
    Blend all golden mustard lemon dressing ingredients. Adjust seasoning with salt and pepper to taste.
    6. Assemble the Salad
  6. 6
    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.
    7. Dress and Serve
  7. 7
    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!

Nutrition Facts

Servings 5

Amount Per Serving
Calories 565kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 3g15%
Total Carbohydrate 57g19%
Dietary Fiber 14g57%
Sugars 18g
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: maple, sweet potato, crispy quinoa, salad
Read it online: https://makeitbrunch.com/recipe/maple-glazed-sweet-potato-and-crispy-quinoa-salad/