Roasted Broccoli and Sweet Potato Quinoa Salad with Miso Vinaigrette (Vegan, Gluten-Free)

"Fall is here, bringing with it the perfect excuse to indulge in the warmth and earthy flavors of roasted vegetables. This delightful roasted broccoli and sweet potato quinoa salad embodies the essence of autumn. It's a delightful mix of nourishing ingredients that's both filling and packed with protein and fiber. The addition of a miso vinaigrette elevates the flavors, and toasted pine nuts contribute a delightful buttery crunch. This recipe is not only delicious but also simple to prepare, making it an excellent choice for healthy lunches throughout the week. Save this recipe to your collection and give it a try!"
-- @nutsaboutgreens

A Note from Feedfeed

As autumn paints its colorful strokes, cozy flavors are the highlight of this season. Roasted vegetables in this comforting broccoli and sweet potato quinoa salad. are the true embodiment of the season, this dish blends nourishment with a rich, earthy palette, abundant in protein and fiber. Enhanced by a miso vinaigrette and topped with toasted almonds for a delightful crunch, it's a simple yet delectable addition to your weekly lunch routine. Bookmark this recipe for a taste of fall in every bite!

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  • Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 4 servings

Recipe Card


  • 4 heaping cups broccoli florets
  • 1 sweet potato, diced small
  • Avocado oil spray
  • Garlic powder, to taste
  • Onion powder, to taste
  • Kosher salt and black pepper, to taste
  • 1/2 cup quinoa, uncooked
  • 1/4 cup toasted pine nuts
  • 3 handfuls of shredded kale

Miso Vinaigrette


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


  • Step 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.

  • Step 2

    Place broccoli and sweet potato on the baking sheet. Spray the vegetables with avocado oil and generously sprinkle garlic powder, onion powder, salt, and pepper over the top. Roast in the oven for 20-25 minutes, or until the broccoli is starting to char.

  • Step 3

    While the vegetables are roasting, cook the quinoa according to the package’s instructions.

  • Step 4

    In a small jar or bowl, combine all the ingredients for the miso vinaigrette and whisk until smooth.

  • Step 5

    Once the vegetables are done roasting, add the shredded kale and cooked quinoa to a large bowl. Add the roasted vegetables and toasted pine nuts. Drizzle the miso vinaigrette over the top and toss until well combined.

  • Step 6

    Adjust seasonings to taste, serve warm.