Spinach Feta Salad with Roasted Sweet Potatoes and Whipped Avocado Dressing

This Spinach Feta Salad with Roasted Sweet Potatoes and Whipped Avocado Dressing is the perfect way to have a filling, gluten-free and healthy meal when you don't really feel like cooking. Packed with so many healthy and simple ingredients, this salad is perfect for supper or lunches on-the-go!

This gluten-free and super healthy meal is perfect for a weeknight supper or for weekday lunches.

With a few simple ingredients that you probably already have, this spinach feta salad bowl will keep you satisfied for hours because it's packed with:

• Healthy carbs
• Fibre
• Plant-based protein
• Tons of vitamins and minerals from all the veggies

Really into salads?

ME TOO. Check out these other healthy salad recipes too (bookmark them for later):

Alright let's get you making this delicious and healthy spinach feta salad!

📝Ingredients for spinach feta salad

• Roasted sweet potatoes
• Olive oil
• Cumin, coriander and salt
• Cucumber
• Cherry tomatoes
• Black beans
• Feta Cheese
• Spinach
• Avocado
• Cilantro
• Greek Yogurt
• Honey
• Lemon

The whipped avocado and cilantro dressing is suuuuuper yummy too.

With a few ingredients, you can whip this fluffy goodness up and smother your salad in it😋

🔪Instructions

🔄Substitutions

• Roasted sweet potatoes - this healthy salad bowl uses roasted sweet potatoes as a base but you could totally use cooked brown or white rice instead
• Cucumbers - if you don't have cucumbers, you can sub-in any veggies that will add some crunch to the salad - red pepper or even broken up cauliflower pieces would work really well
• Spinach - no spinach = no problem! Use romaine lettuce or crunchy ice berg lettuce with some baby kale thrown in as a substitute
• Greek yogurt - if you want to go vegan / dairy-free, sub-in a vegan yogurt for the Greek yogurt when you're making the avocado dressing

🥡Storage and Leftovers

This salad keeps pretty well. It'll be good for 3 days in the fridge.

Store the whipped avocado dressing separately from the salad.

Whatever avocado dressing you don't use on the healthy bowl, you can use later.

It keeps for up to 3 days in the fridge.

⏰Time Saving Tip

You can prep the ingredients for this healthy salad bowl ahead of time. The sweet potatoes can be roasted up to 2 days in advance and same with the avocado dressing.

Store the avocado dressing in a jar or container with a tight fitting lid in the fridge.

Hope you love this Spinach Feta Salad with Roasted Sweet Potatoes like we do❣️

~April

Check out these other healthy and gluten-free recipes:

• Fresh Herb Salad with Chickpeas and Feta
• Sheet Pan Maple Dijon Chicken and Broccoli Bake
• Healthy Instant Pot Chicken Tortilla Soup (no beans)
• Easy Butter Lettuce and Pomegranate Salad
• Healthy Banana Bread with White Beans
• Gluten-Free Oatmeal Breakfast Bars with Chocolate

Originally published on May 2nd, 2021. Re-published with updated pictures, recipe update and re-tested with additional tips on February 13th, 2023.

📖 Recipe

Spinach Feta Salad with Roasted Sweet Potatoes and Whipped Avocado Dressing

This Spinach Feta Salad with Roasted Sweet Potatoes and Whipped Avocado Dressing is the perfect way to have a filling, gluten-free and healthy meal when you don't really feel like cooking. Packed with so many healthy and simple ingredients, this salad is perfect for supper or lunches on-the-go!

5 from 3 votes

Print Pin Rate

Course: Main Course, Salad

Cuisine: American

Keyword: power bowl

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Author: April Saunders

Ingredients

Roasted Sweet Potatoes

• 2 medium sweet potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon coriander
• ½ teaspoon cumin
• Kosher salt

Salad Ingredients

• 2 cups black beans, rinsed and drained 2 cups / 540 ml can
• 1 cup feta cheese, crumbled about 160 grams
• 4 cups spinach, roughly chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved

Whipped Avocado Cilantro Dressing

• 1 avocado
• 1 cup cilantro
• 2 tablespoon Greek yogurt, 2%
• 1 lemon for juice
• ½ teaspoon Kosher salt

Instructions

• Pre-heat oven to 425F. Place the diced sweet potatoes on a large sheet pan, lined with parchment paper.
• Drizzle with olive oil over the sweet potatoes. Sprinkle with the cumin and coriander. Add the Kosher salt to taste all over.
• Roast the sweet potatoes in the oven for about 25 minutes, turning half-way.
• While the sweet potatoes roast, add the drained and rinsed black beans to a large bowl with the chopped spinach and crumbled feta cheese. Toss to combine and set aside.
• Make the avocado dressing: blend all ingredients in a blender or food processor until emulsified. If too thick, you can thin out with a little water or olive oil.
• Once sweet potatoes are cooked through, remove from the oven and make up the bowls: add the spinach, feta and black bean mixture to serving bowls. Top with the sweet potatoes, diced cucumber and halved cherry tomatoes.
• Add some of the avocado dressing on top and some fresh ground pepper. Dig in!

Notes

Leftovers of this salad are good for up to 3 days in the fridge. Store the avocado dressing separate from the salad ingredients. 

Makes great lunches for a few days of the week.

You can roast the sweet potatoes and make the avocado dressing up to 2 days in advance.

Store the avocado dressing in the fridge and same with the roasted sweet potatoes.