Vegan Sweet Potato Mediterranean Salad

This Mediterranean inspired salad combines the flavour of sun-dried tomatoes, olives, pine nuts, and garlic on a bed of nutrient rich spinach. Topped off with a balsamic dressing and creamy avocado, what more could you want out of a salad.

The base of this Mediterranean inspired salad in spinach leaves because of the vitamin and nutrients it has but also because I find it to be one of the best leafy greens flavour wise.

I think people tend to forget that salad can be a healthy and filling meal as there’s is this stigma about it only being for people on diets when that is 100% not the case. Salads are a great way to get vitamins, minerals, and calories into your diet. The sweet potato is there not only as a flavour element but to help stretch this into a full meal.

If you have a nut allergy feel free to substitute the pine nuts for a seed, I would recommend either sunflower or pumpkin.

If you’re not an olive fan, pickles are also a great addition to this salad.

If you like this recipe, check out some of my other salad recipes:

If you make this recipe (or any of my others), head over to Instagram and tag me at @plantfueledtucker.

Sweet Potato Mediterranean Salad

  • Servings: 4
  • Difficulty: Medium
  • Print

A Mediterranean inspired salad, featuring roasted sweet potato.

If you’re not a fan of olives feel free to take them out or sub them with pickled cucumbers (to match the saltiness of the olives).

If you want a bit more variety in your leafy green you can substitute the spinach a 200g of mixed salad greens.


  • 3 small-medium orange sweet potatoes
  • 1 large red onion
  • 1 bulb of garlic
  • 200g baby spinach
  • 1 avocado
  • 1/4 cup sliced black olives
  • 1/4 cup sliced sun-dried tomatoes
  • 1/2 cup of pine nuts (allergy substitute: sunflower seeds)
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce (allergy substitute: tamari sauce)
  • salt and pepper to taste
  • 1 tbsp olive oil


Step 1: Peel and roughly chop the sweet potato and evenly distribute between 2 large greased baking trays. Drizzle with oil, salt, and pepper. Then, give it a good mix to ensure the sweet potato is evenly covered.

Step 2: Cut the garlic bulb in half (do not peel) and place a half on each tray. Place in the oven and roast at 180C for 1 hour.

Step 3: Peel, and slice the red onion into thin half-rings.

Step 4: Cut the avocado in half and remove the pit. Peel the skin off and chop into small chunks.

Step 5: Check that the sweet potato is evenly cooked and remove from the oven.

Step 6: In a salad bowl combine the spinach, sweet potato, olives, sun-dried tomatoes, avocado, and pine nuts.

Step 7: In a blender, combine balsamic vinegar, soy sauce, olive oil, peeled roasted garlic, and salt and pepper to taste. Blend until it reaches a smooth consistency.

Step 7: Combine the sauce with the rest of the ingredients. Serve and garnish pine nuts (optional).


Calories: 560   Fat: 16.1g    Protein: 19.6g    Fiber: 14.7g     Calcium: 34.3% rdi    Iron: 25.3% rdi    Vitamin C: 50% rdi

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