Roasted Broccoli and Sweet Potato Quinoa Salad with Miso Vinaigrette (vegan, gluten-free)

This roasted broccoli and sweet potato quinoa salad is so delicious, easy, and comforting. It’s loaded with nourishing ingredients and packed with plant protein, fiber, and healthy fats. I love a warm salad on a chilly day and this one is so good!

The roasted veggies add a lot of flavor and texture to this quinoa salad. It’s a hearty and filling salad that is great for meal prep too. The miso vinaigrette adds another layer of flavor and the toasted pine nuts add a buttery crunch.

If you make this roasted broccoli and sweet potato quinoa salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Roasted Broccoli and Sweet Potato Quinoa Salad with Miso Vinaigrette (vegan, gluten-free)

This roasted broccoli and sweet potato quinoa salad is filling, flavorful, and nourishing. The miso vinaigrette is savory and goes so well with the salad.

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Ingredients

• 4 heaping cups broccoli florets
• 1 sweet potato, diced small
• avocado oil spray
• garlic powder
• onion powder
• sea salt
• cracked black pepper
• 1/2 cup quinoa, uncooked
• 1/4 cup toasted pine nuts
• 3 handfuls shredded kale

miso vinaigrette

• 2 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp miso paste
• 1 Tbsp pure maple syrup

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
• Add broccoli and sweet potato to the baking sheet. Spray vegetables with avocado oil. Generously sprinkle the garlic powder, onion powder, salt, and pepper over the top. Roast in the oven for 20-25 minutes, or until broccoli is starting to char. 
• While vegetables are roasting, cook the quinoa according to the package’s instructions. 
• Make the miso vinaigrette by adding all the ingredients into a small jar or bowl. Whisk until smooth. 
• Once vegetables are done roasting, add the shredded kale and cooked quinoa to a large bowl. Then add the roasted vegetables and toasted pine nuts. Drizzle dressing all over the top and toss until well combined. Taste and adjust seasonings. Enjoy warm! 

Servings: 4