Sweet Potato Detox Salad with Beetroot Dressing

by | May 23, 2023 | Recipes

This earthy power bowl is a great transition into salad season.  It is a mix of warm and fresh veggies and plant-based protein that make it a hearty salad for our cool Newfoundland springs. Roast or grill any protein and veg that you have on hand to make it an everyday salad.  

It is also a great example of how you can incorporate liver-friendly foods to help support your body’s natural detoxification processes.  The superstar of the show is the dressing. Whether you choose the Green or Pink Goddess Dressing – you can’t go wrong. Both taste amazing and will boost your energy with bright, clean, earthy flavors.  

Edamame and quinoa are two complete plant-based proteins.  Other proteins that work nicely include crispy tofu, chickpeas, lentils, or grilled chicken. You can add a little feta or goat cheese for some extra bling!  

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Sweet Potato Detox Salad with Beetroot Dressing

  • Author: Amanda Janes
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4


 This recipe gives your body everything it needs to detoxify on the daily.  Enjoy it for the sweet flavors, glowing skin, and renewed energy.  It’s sure to put a spring in your step! 


Units Scale

Salad Ingredients 

  • 1 cup shelled edamame
  • 1 cup quinoa
  • 1 small red onion sliced
  • 6 cups arugula, spinach, or mixed greens
  • 2 medium sweet potato, chopped
  • 2 medium beet, chopped
  • 1 tbsp avocado or other neutral flavored oil
  • 1/2 cup of pecans, roughly chopped
  • 1/8 tsp of fine sea salt
  • 1/4 tsp of cinnamon
  • 1/2 cup goat cheese (optional)

Pink Goddess Dressing (Yogurt & Beetroot) 

  • 1/2 cup plain yogurt
  • 1 clove garlic
  • 1 peeled beet (grated if raw or diced if cooked)
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey

Green Goddess Dressing (Herbs & Avocado)

  • 1/2 cup plain yogurt
  • 1 ripe avocado
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1 clove garlic
  • 2 tbsp lemon juice (approx 1/2 fresh lemon)
  • 2 tbsp water
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil


  1. Cook quinoa and edamame according to package directions.  Set aside to cool.
  2. Peel and chop sweet potato and beet into 1 inch cubes.  Toss in oil and salt. Sprinkle cinnamon on sweet potatoes.
  3. Roast beet and sweet potato on 400 for 20-25 minutes.
  4. Remove from the oven and cool until slightly warm.
  5. Add a base of greens to your plate. Top with quinoa, edamame, onion, pecans, and roasted vegetables.
  6. Serve with dressing of choice.

Dressing Instructions

  1. Add dressing ingredients to a blender and process until smooth.
  2. Add extra water to achieve desired consistency, if required. 

Tip:  if using bottled beets you may need to adjust the amount of vinegar and honey to taste.  

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Hi, I’m Amanda.

I’m a Registered Holistic Nutritionist practising in Conception Bay South, NL.

As a cancer survivor and busy Mom of 4,
I know how vital (and challenging!) good nutrition can be. My passion is helping my clients overcome obstacles to healthy eating in ways that are practical and delicious.


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