Name: Harissa-Roasted Sweet Potato Power Salad That Energizes You
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 medium Sweet Potatoes (Can be left unpeeled); 2 tablespoons Extra-Virgin Olive Oil (Substitute with avocado oil for a different taste); 1 teaspoon Kosher Salt (Feel free to use sea salt as an alternative); 2 tablespoons Mild Harissa (Adjust according to your preference); 4 cups Kale (Consider Lacinato or curly kale for texture); 1 cup Cooked Quinoa (Can be swapped with farro or brown rice); 1 medium Ripe Avocado (Store-bought guacamole is a great alternative); 1/4 cup Pumpkin Seeds (Sunflower seeds make for a suitable substitution); 1/4 cup Parsley (Fresh parsley infuses brightness); 1/4 cup Tahini (Sunflower seed butter can serve as a nut-free alternative); 2 tablespoons Lemon Juice (Fresh juice is best for flavor); 2 tablespoons Hemp Seeds (Can be omitted if unavailable); 1 clove Garlic (Add just before serving for best flavor)

As the golden hues of autumn creep into our gardens, I find myself cradling sweet potatoes like old friends, eager to embrace their warmth and versatility. Enter the Harissa-Roasted Sweet Potato Power Salad with Creamy Parslied Tahini Dressing—a vibrant dish that transforms humble ingredients into an enticing feast for the senses. This salad is the perfect antidote to those boring takeout meals, packing a nutrient-rich punch that’s as satisfying as it is healthy. It’s vegan and gluten-free, making it a guilt-free delight that can be prepped ahead of time, ideal for bustling weeknights or leisurely lunches. So why not add a little flair to your salad game? Are you ready to discover a new favorite?

What Makes This Salad So Special?

Vibrant Flavors: The Harissa-Roasted Sweet Potato Power Salad is a flavor explosion, combining the earthy sweetness of roasted sweet potatoes with the spicy warmth of harissa.

Nutrient-Dense: Packed with wholesome ingredients, this salad not only delights the palate but also fuels your body, featuring quinoa and kale for a protein and nutrient boost.

Customizable Options: Easily personalize it with protein add-ins like chickpeas or chicken, ensuring everyone at the table can enjoy their preferred flavors.

Make-Ahead Convenience: Perfect as a make-ahead meal, you can whip it up in advance, making busy weeknights a breeze. The flavors meld beautifully, making each bite even more delicious after a day in the fridge.

Crowd-Pleaser: This salad is a sure hit at gatherings! Pair it with a refreshing Mango Cucumber Salad for a delightful meal that will impress your guests!

Harissa-Roasted Sweet Potato Power Salad Ingredients

• Get ready to transform your dish!

For the Salad

Sweet Potatoes – Provide natural sweetness and a creamy texture when roasted; can be left unpeeled for ease.
Extra-Virgin Olive Oil – Enhances flavor and helps achieve crispy roasted potatoes; substitute with avocado oil for a different taste.
Kosher Salt – Balances flavors and enhances the sweet potatoes’ natural sweetness; feel free to use sea salt as an alternative.
Mild Harissa – Adds warmth and spice to the salad; different brands have varying heat, so adjust according to your preference.
Kale – Adds a hearty bite and nutrient boost; consider Lacinato or curly kale for texture; baby kale offers a milder flavor.
Cooked Quinoa – Provides protein and a nutty flavor, making the salad satisfying; can be swapped with farro or brown rice.
Ripe Avocado – Contributes creaminess and healthy fats; if you’re short on time, store-bought guacamole is a great alternative.
Pumpkin Seeds – Introduce a crunchy element and healthy fats; sunflower seeds make for a suitable substitution.

For the Dressing

Parsley – Fresh parsley infuses the dressing with brightness and flavor.
Tahini – Creates a creamy texture and rich taste; sunflower seed butter can serve as a nut-free alternative.
Lemon Juice – Adds acidity and freshness, brightening the dressing; fresh juice is best for flavor.
Hemp Seeds – Boosts creaminess and adds nutrition; can be omitted if unavailable.
Garlic – Imparts depth and flavor; remember that its taste intensifies, so add just before serving if preferred.

This Harissa-Roasted Sweet Potato Power Salad is not just a meal; it’s a celebration of vibrant flavors and wholesome ingredients!

Step‑by‑Step Instructions for Harissa-Roasted Sweet Potato Power Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving perfectly crispy sweet potatoes. As the oven warms up, gather your rimmed baking sheet and prepare to slice your sweet potatoes.

Step 2: Prepare the Sweet Potatoes
Slice the sweet potatoes into 1/2-inch thick rounds and place them on the rimmed baking sheet. Drizzle with extra-virgin olive oil and sprinkle kosher salt on top. Toss everything together until the sweet potato rounds are evenly coated, then spread them out in a single layer to ensure even roasting.

Step 3: Roast the Sweet Potatoes
Roast the sweet potatoes in the preheated oven for 30–35 minutes. Halfway through the cooking time, carefully toss the sweet potatoes to promote even browning. They’re ready when they turn golden and crispy on the edges; a fork should easily pierce through their centers.

Step 4: Add Harissa
Once the sweet potatoes are roasted to perfection, remove them from the oven. Drizzle the harissa over the hot potatoes and gently toss to coat. Return them to the oven for an additional 5 minutes, allowing the harissa to enhance the flavor and create a delightful glaze.

Step 5: Make the Tahini Dressing
While the sweet potatoes finish roasting, prepare the creamy parsley tahini dressing. In a blender, combine the tahini, fresh parsley, lemon juice, hemp seeds, garlic, and a pinch of salt. Blend until smooth and creamy, adding a bit of water to reach your desired consistency.

Step 6: Massage the Kale
In a large bowl, place the kale chopped into bite-sized pieces. Drizzle with a touch of olive oil and sprinkle with salt. Using your hands, massage the kale gently for about 2-3 minutes until it softens and brightens in color. This step makes the kale tender and a joy to eat in your Harissa-Roasted Sweet Potato Power Salad.

Step 7: Combine the Ingredients
Now, add the roasted sweet potatoes and cooked quinoa to the massaged kale. Pour in half of the creamy tahini dressing and toss everything together gently, ensuring each component is coated with flavor. This mixture is a vibrant addition to your power salad.

Step 8: Garnish and Serve
Finally, slice your ripe avocado and arrange it on top of the salad along with a sprinkle of pumpkin seeds for crunch. Drizzle any remaining tahini dressing over the top. Your Harissa-Roasted Sweet Potato Power Salad is now ready to be enjoyed, showcasing a beautiful blend of textures and flavors!

Make Ahead Options

These Harissa-Roasted Sweet Potato Power Salad components are perfect for meal prep and can save you precious time during busy weekdays! You can roast the sweet potatoes up to 3 days in advance and store them in an airtight container in the refrigerator. The quinoa can also be cooked ahead, keeping well for about 4-5 days. If you prefer, prepare the creamy parsley tahini dressing ahead and refrigerate it for up to 1 week—just remember to add the garlic before serving to keep its flavor fresh. When you’re ready to enjoy the salad, simply toss the kale, roasted sweet potatoes, quinoa, and dressing together for a delicious meal that tastes just as vibrant as when freshly made!

What to Serve with Harissa-Roasted Sweet Potato Power Salad

Experience a delightful array of pairings to elevate your meal and create a perfect balance of flavors and textures.

Creamy Mashed Potatoes: A classic comfort dish, their smooth consistency complements the crispy sweet potatoes while offering a soothing contrast.
Grilled Lemon Herb Chicken: Juicy chicken marinated in fresh herbs adds a savory richness that beautifully offsets the salad’s sweet and spicy elements.
Roasted Vegetable Medley: Seasonal vegetables roasted until caramelized provide an earthy flavor profile, enhancing the overall nutrient-packed experience.
Chickpea Fritters: Crunchy on the outside and tender within, these protein-packed bites serve as a hearty addition that meshes well with the salad’s texture.
Garlic Bread: Crunchy and buttery, garlic bread contrasts the salad’s freshness, adding an irresistible indulgence to your spread.
Coconut Rice: Fragrant and creamy, this dish introduces a hint of sweetness, tying in with the roasted sweet potatoes while offering a delightful texture.
Sparkling Water with Citrus: A refreshing drink to cleanse your palate, the zesty flavors of lemon or lime enhance the vibrant taste of the salad.
Dark Chocolate Mousse: End your meal on a high note with a rich dessert that contrasts beautifully with the salad’s savory notes, creating a well-rounded dining experience.

Helpful Tricks for Harissa-Roasted Sweet Potato Power Salad

Kale Massage: Gently massaging the kale for a few minutes helps break down its tough fibers, making it more tender and enjoyable.
Consistent Cuts: For even roasting, slice sweet potatoes into uniform 1/2-inch rounds. This ensures all pieces cook at the same rate, avoiding undercooked or burnt morsels.
Taste Test Harissa: Different brands of harissa vary in heat; start with a small amount, taste, and gradually add more until you achieve your desired level of spice.
Dressing Adjustment: The garlicky flavor in tahini dressing intensifies with time, so hold off on adding more garlic until just before serving to tailor it to your taste.
Meal Prep Friendly: To make your Harissa-Roasted Sweet Potato Power Salad even simpler, prep quinoa and dressing in advance. They store well, saving time on busy days!

How to Store and Freeze Harissa-Roasted Sweet Potato Power Salad

Refrigerator: Store the dressed salad in an airtight container for up to 3 days. It’s best to keep the dressing separate until you’re ready to enjoy it to maintain texture and flavor.

Freezer: While this salad is best enjoyed fresh, you can freeze the roasted sweet potatoes and quinoa separately for up to 3 months. Thaw and reheat before assembling the salad.

Airtight Storage: Store individual components like quinoa and tahini dressing in separate airtight containers in the fridge. This helps preserve freshness and flavors until you’re ready to combine them in your Harissa-Roasted Sweet Potato Power Salad.

Reheating: Reheat roasted sweet potatoes in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Toss them with fresh ingredients for a delightful salad reinvention!

Harissa-Roasted Sweet Potato Power Salad Variations

Feel free to let your creativity shine as you explore these delightful variations that elevate your salad experience!

Protein Boost: Add shredded rotisserie chicken or chickpeas for an extra heartiness. Both options infuse the salad with satisfying protein while keeping it vibrant.
Cheesy Twist: Incorporate crumbled feta cheese for a tangy flavor boost. Its creamy texture complements the sweet potatoes and adds a delicious creaminess to each bite.
Grain Swap: Substitute quinoa with any cooked grain like farro or couscous to add new textures and flavors. Each grain brings its unique character, making the dish your own.
Nut-Free Option: Replace tahini with sunflower seed butter for a nut-free version of the dressing. It’s rich and creamy, adding depth while catering to dietary needs.
Spicy Kick: Enhance the harissa flavor by mixing in a pinch of red pepper flakes or fresh jalapeños. A little heat takes this salad to another level of excitement!
Roasted Veggie Medley: Toss in additional roasted vegetables like bell peppers or zucchini for a colorful, nutrient-packed twist. This medley brings extra layers of flavor and nutrition.
Creamy AVocado: Introduce a dollop of Greek yogurt or plant-based yogurt for added creaminess and tang. It beautifully complements the flavors and makes every bite delightful.
Herb Infusion: Jazz up the dressing by adding other fresh herbs like cilantro or mint. A sprinkle of fresh herbs can bring new flavors that refresh the entire salad experience!

For lovely pairings, why not serve it alongside a fresh Tortellini Pasta Salad or a light Spring Roll Salad for a deliciously varied meal?

Harissa-Roasted Sweet Potato Power Salad Recipe FAQs

How do I choose ripe sweet potatoes?
When selecting sweet potatoes, look for ones that are firm, smooth, and free from dark spots or blemishes. A ripe sweet potato should feel heavy for its size and have a uniform color. Avoid any that have soft spots or any signs of sprouting, as these may be past their prime.

What is the best way to store leftover salad?
Store any dressed Harissa-Roasted Sweet Potato Power Salad in an airtight container in the refrigerator for up to 3 days. It’s a good idea to keep the dressing separate until you’re ready to eat to maintain the freshness and crunchiness of the salad components.

Can I freeze the components of this salad?
Absolutely! You can freeze the roasted sweet potatoes and cooked quinoa separately for up to 3 months. To freeze, cool them completely, then place in airtight containers or heavy-duty freezer bags. When ready to use, thaw in the refrigerator overnight and reheat before combining with other ingredients for your salad.

What if my sweet potatoes are not cooking evenly?
If your sweet potatoes aren’t cooking evenly, make sure they are cut into uniform 1/2-inch thick rounds. Toss them halfway through the roasting time for an even crispy texture. If they still seem undercooked, leave them in the oven for a few more minutes – just keep an eye on them to prevent burning.

Is this salad suitable for people with nut allergies?
Yes! The Harissa-Roasted Sweet Potato Power Salad can be made nut-free by using sunflower seed butter as a substitute for tahini in the dressing. You can also skip the hemp seeds if preferred. Just check all ingredient labels to ensure they’re nut-free, especially with store-bought items.

How can I prepare this salad ahead of time?
For those busy nights, prep your Harissa-Roasted Sweet Potato Power Salad by cooking your quinoa and roasting the sweet potatoes in advance. Both can be stored in the refrigerator for up to 3 days. You can even make the tahini dressing ahead of time. When you’re ready to eat, simply combine your prepped ingredients with fresh kale and avocado, and enjoy a delicious, hassle-free meal!