Sweet Potato Quinoa Vegan Salad

This salad is healthy, filling and delicious

This delicious vegan salad has a light tangy dressing and creamy avocado. You definitely won't miss the real thing

I enjoy using the seasonal foods and ingredients. Autumn is so exciting for me because there are a rich variety of seasonal vegetables I like. The sweetness of potatoes are incredible. I want to make the best use of its delicious flavor and freshness.

I came up with this recipe when I was 14 and it's been requested for every holiday meal since.

My wife is allergic to potatoes so I make this instead

Are you tired of having boiled sweet potato all the time? I have an idea to enjoy sweet potato in a different way 😋🍳 I hope you like it too.

Found this one online in a pinch with few ingredients in the house; really enjoyed it so uploaded here :)

MY VEGAN FUSION VERSIONLIGHTLY SWEET AND SALTY REFRESHING SALADLOVING IT

I was craving a sweet potato salad that's not too sweet.Adjust the amount of ● condiments to your liking. I've peeled the skin off the potatoes in the picture, but it's more nutritious if you keep them. I used "Beni-azuma" brand potatoes. For 2-3 servings. Recipe by Momokito

I wanted a salad with healthy avocado and fiber and vitamin-rich sweet potato.The sweet potato peel is full of nutrients, so heat with the peel on.Add a little sugar to the ◎ ingredients, if you like.This recipe is easy if you are using steamed or baked sweet potatoes.If microwaving, wrap in plastic wrap and microwave for about 4 minutes at 500W. Recipe by Kenkunno mama

My family's favorite.It's a sweet potato salad that I make very frequently in autumn.It's simple, but its taste would relax you.This is a salad that you would want to eat everyday.When you cook sweet potato, it's okay cook with a microwave! In this case, It might dry it out, so be careful.The strong flavor of beer ham is a key! And it's also a big role for the color of the salad! For 3 to 4 servings. Recipe by Shishi88

I make sweet potato and kabocha squash salad a lot, but something seemed to be missing so I added cream cheese. I added some sliced almonds to finish, copying some salads sold at delis.Please adjust the cooking times for the sweet potato and kabocha squash depending on the variety.Add the cream cheese to the vegetables while they're still hot so that it melts.The almond slices will start burning as soon as they turn brown, so watch them! For 2 to 3 servings (an easy to make amount). Recipe by yaburie

Introducing cuisines using local products.Recipe provided: Students in the Translation & Interpretation Seminar, Sapporo University*Potatoes are one of the local products.

I came up with this to help speed up my digestion. It's a delightful salad with olive oil for sweet potato lovers.You can also try cooking the veggies in a pressure cooker. Adjust the seasoning to taste. Although it's a matter of taste, it tastes delicious with a generous dash of black pepper. Recipe by Yagirinonegichan

Thanks to 1,000 people for trying this recipe! Ready in about 5 minutes! It's a simple and creamy salad. It tastes even better when chilled. Recipe Origin: Inspired by a salad from a teppanyaki restaurant. It was so delicious, I had to recreate it!

I love kabocha squash, and I've been making this salad for a while now.Deli-style Kabocha Squash Salad-Boil the kabocha squash and sweet potato with their skins on.-Remove the excess bacon fat with a paper towel before cooking. Recipe by Yuuyuu0221

I usually make this with potatoes, but this time I used sweet potatoes.An appetizing combination of sour flavor of grain mustard, sugary taste of sweet potatoes, and the salt of bacon. For serving 2. Recipe by Chietamadon

This is a hearty deli-style warm salad. It's recommended for those who want to avoid cooling their body. Thanks to everyone, it became a hot topic! Thank you all ❤The origin of this recipeI made this to use up sweet potatoes and broccoli.

I tried to replicate an appetizer I had at an izakaya (Japanese pub) and ended up with something even better.Besides eating it on a toasted bread heel, it also goes great with crackers or brown rice. Recipe by Chinatsu

This is a salad that can be eaten alone or with a lighter main course. The warm roasted sweet potato works well with avocado and any salad ingredients in your fridge. For this recipe I also had some fresh apricots which I peeled, sliced thinly and added. A light sprinkling of Mirin or squeeze of lemon juice is really all the dressing required.

I had this once at a teppanyaki restaurant and it was delicious, so I recreated it!Microwave the sweet potato until it's cooked through but not totally mushy. If serving to adults, season with plenty of wasabi. It's seasoned lightly so children can eat it without problems. It's also good with mustard instead of wasabi. Recipe by Natsutakukaasan

It's very easy to make and it's perfect for lunch for my child and I. It's a favorite within our family. I like to pack in our lunchboxes too.If you are putting it in a bento box, place a small amount of the mixture onto plastic wrap and squeeze to make a shape. It may taste good if you wrap it with gyoza skin and pan-fry it in butter.It's not too sweet, so you can adjust the amount of the sugar to your preference. For 3 little bowls. Recipe by memories

I modified a dish I was served at a friend's house.The firmness of the kabocha and sweet potato differs, so make sure they are cooked by poking a bamboo skewer through before proceeding to Step 3. If they aren't cooked through, add a bit more milk and let it simmer. It should have a pretty loose texture, which is just fine since it will harden as it cools. That being said, the firmness should be to your liking, so adjust the simmer time accordingly. Recipe by Doremiredo

Asian sweet potatoes and cheese make a delicious combination.I add milk to thin out the sauce since I have a hard time swallowing sweet potatoes if I only use mayo. Adjust the saltiness according to your preference. Recipe by Pukuttopukumaru

I wanted to make a simple and healthier Autumn-style salad. I also like the combination of persimmon and yogurt, so here's another variation with sweet potatoes.This recipe was quite well-received, so I'm adding these notes:*I updated the amounts of raisins and walnuts. With this amount, it should be about 34 kcal per serving.For Step 2, watch over the potatoes and adjust the heating time accordingly. Add as much maple syrup as you like. (The sweet potato and persimmon are already naturally sweetened). I used raisins when I combined the ◎ ingredients, then also used some for garnishing. Increase the amount of mayonnaise to your liking. For 2 servings. Recipe by rose12

We received some sweet potatoes as a gift, and I came up with this recipe. Kabocha squash and sweet potatoes are similar, so I used the kabocha squash salad they sell at the deli counters in a department store food hall as inspiration.The sweet potatoes should be on the soft side. If you think they are little hard when you're mashing them, microwave them for a few minutes. This salad is delicious when it's freshly made, but I recommend chilling it in the refrigerator before serving. If you want a smoother texture, add some milk and adjust. Recipe by Mokodeli