Crisp herbed potatoes team up with crunchy kale chips, fluffy quinoa, and a host of garden-fresh vegetables to make this power-packed roast potato, quinoa, and garden veggie salad a complete and deliciously filling meal.
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Vegan roast potato salad Recipe
Throw some chickpeas into the roasting pan, and top the whole thing with some dry-fried smoked tofu, and that's over a third of your daily protein needs taken care of right there! Add some of my carrot bacon plus shaved ribbons of raw kohlrabi and summer squash, and you've just taken care of all of your Vitamins A and C needs for the day.
I call that a total win, don't you?!
Vegan potato salad
It's no secret that I love a good potato salad, especially when it's a loaded potato salad ... all those yummy fresh vegetables and herbs - so deelish!
Having a large part of my garden dedicated to growing potatoes means that recently I've been making all the spuddy things... good thing I love these not-so-humble tubers so much, eh?
Let's face it though, who doesn't love potatoes? I mean, barring medical reasons, there's got to be something a bit wrong with a person if they don't like 'em, right?
Potatoes are one of the most versatile veggies known to man; they're easy to prepare; they're really frugal; very filling; full of goodness; and are utterly divine when mashed, fried, or roast.
le sigh! Yep, I love spuds!
How to make roast potato salad
Making this roast potato salad takes a little bit of time, although actually, most of it's taken care of in the oven, so apart from prepping the veggies, there's not really much to do by way of cooking, and the whole thing is so easy.
Once you've prepped your veg, boil the potatoes for about 15 mins until soft, chuck them onto a large baking tray, along with the other vegetables and some chickpeas. Season, add a few herbs, and roast for around 30 minutes.
While that's all cooking, dry-fry the tofu, and cook the quinoa, and then when it's all ready, pile the whole lot into a large bowl, add the shaved veggies, some carrot bacon and kale chips, sprinkle over a few seeds, and enjoy!
Why not check out some of my other potato recipes while you're here?
Power-Packed Roast Potato, Quinoa, and Garden Veggie Salad
Is...
- gluten-free
- nut-free
- packed with protein and fibre
- loaded with goodness
- a complete meal
- easy to make
- filling
- satisfying
- frugal
- totally scrumptious!
If you really want to, you could serve with salad with a few crisp green leaves... but I generally don't bother! Whether you do or not, I'm pretty certain you'll love this as much us.
I've included one of my favourite salad dressings below, in case you want to make your own.
Enjoy this power-packed roast potato, quinoa, and garden veggie salad!
📖 Recipe
Power-Packed Roast Potato, Quinoa, and Garden Veggie Salad
Ingredients
- 150 g extra-firm smoked tofu drained, pressed, and cut into cubes
- 500 g boiled floury potatoes cut into bite-sized pieces
- 4 medium-sized beetroots scrubbed and cut into quarters
- 1 medium aubergine (eggplant) (around 300g) trimmed and cut into small bite-sized pieces
- 1 large head garlic kept intact but with excess paper removed (note 1)
- 8 large shallots peeled and cut into quarters
- 150 g cooked chickpeas drained
- 3 tablespoon extra virgin olive oil divided
- 4 sprigs fresh summer savory keep a little back for finishing
- sea salt
- 100 g dry quinoa
- 500 ml vegetable broth
- 50 g summer squash/courgette (zucchini) cut into ribbons
- 50 g kohlrabi cut into ribbons
- 1 tablespoon sesame seeds
- 1 tablespoon flax seeds
- 1 small spring onion green parts only
- 1 tablespoon fresh parsley chopped
- 2 portions carrot bacon
- 1 portion kale chips
Instructions
- Heat your oven to 220°C (425°F/gas mark 7).
- Drain and rinse the tofu, then wrap in a clean tea towel, and place a heavy weight on top to squeeze out as much moisture as possible. (note 2)
- Prep the beetroots, aubergine, garlic, and shallots, and place into a large mixing bowl.
- Add half of the oil, and mix together, ensuring the oil has coated everything.
- Place the potatoes into a large bowl or saucepan, cover with a lid or large plate, and vigorously shake for a few seconds in order to break up the surface. This will give you a nice, crispy exterior, with a fluffy inside.
- Turn the potatoes out onto a large baking tray, add the rest of the oil, and gently toss, so that they're all coated.
- Add the contents of the mixing bowl, plus the summer savory, and mix together. Roast in the centre of the oven for around 30 minutes, until the potatoes and chickpeas have crisped up, and the other veggies are cooked through.
- Unwrap the tofu, and cut into bite-sized cubes. Heat a skillet over a medium-high flame, and dry-fry the cubes, until each side is browned and slightly crispy.
- Shave the squash and kohlrabi into ribbons, place into a serving bowl, and sprinkle with a few of the sesame and flax seeds, and some chopped spring onion. Set aside. (note 4)
- Once the veggies are done, remove them from the oven, season with a little sea salt, and give them a bit of a shake up.
- Spread the veggies and kale chips over the quinoa, then the carrot bacon, and finally, the tofu cubes.
- Finish with the rest of the savory and seeds, and sprinkle the parsley on top.
- Serve with the shaved ribbons, and a dressing of your choice.
- Leftovers can be kept in an airtight container in the 'fridge for a day, then re-heated in the oven, or by dry-frying.
Notes
- See here for how to roast garlic.
- I use a chopping board with a heavy mixing bowl on top but if you prefer, you could use a tofu press.
- If serving in bowls, you can skip the platter, and just divide the quinoa between four bowls
- Options for making the shaved vegetable ribbons:
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
📖 Recipe
Quick Tahini Pomegranate Dressing
Ingredients
- 2 tablespoon tahini
- 1 tablespoon pomegranate molasses
- 1 teaspoon wholegrain mustard
- 8 tablespoon water
Instructions
- Blend everything together until smooth and creamy.
- Store in an airtight jar in the 'fridge for up to two weeks.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Marina
Nico this looks amazing! I absolutely love quinoa and potatoes, so this is definitely an amazing must try combo for me 🙂 Smells like fall 😉
Nico
I could eat roast potatoes all year-round, Marina - they're one of my ultimate comfort foods! xx
Honest Mum
Oh darling what a delicious dish and magnificent photos! I love your blog (and you) so much x
Nico
That is so lovely of you to say so, Vicki - thank you so much! Once day, I would love to cook for you and your family! xx
Kate
This looks so amazing! I love potato salads like this. So much better then the overly creamy kinds.
Nico
Thanks so much, Kate - and I agree! xx
Corina
Oh yummy! I just love the look of those crispy roasted potatoes with the roasted chickpeas! Makes me want to go and grab my roasting tin and start roasting them together. And such a bonus that it's just so healthy with all those other toppings too. Thanks for sharing with #CookOnceEatTwice
Nico
You can't beat crispy roasties, can you, Corina? And roasted chickpeas are such a great snack too - I often just mix some with some spices, and chuck them in the oven! xx
Eb Gargano | Easy Peasy Foodie
Wow, wow, wowser - this is a potato salad and a half - just love it!! And those pictures of all your fresh produce - just a tiny bit jealous (and for 'just a tiny bit' read 'massively'!!!). Thanks for linking your lovely salad up to #CookBlogShare. Eb x
Nico
'Tis a bit, isn't it, Eb?! Ha ha! I have to admit that I am thoroughly loving having a garden - so good to grow my own food again!
Thanks for hosting the link party again.... very much appreciated! xx
Linnea | (Chick)peas & Understanding
Wow there is just so much going on in this dish!! Totally yumsome eh!
I second this part on people who do not love potatoes; am convinced I must have been Irish in another life because they are my favourite favourite thing! x
Nico
You are a woman after my own heart, Linnea - united in our love of potatoes! xx
Strength and Sunshine
I'm thinking that will be a hit for a veggie packed Fall meal!
Nico
Absolutely, Rebecca! xx
Kirsty Hijacked By Twins
Oooh Nico, I adore quinoa and love finding new ways to serve it so this meal ticks all of the boxes for me. I will be pinning to try! x #CookBlogShare
Nico
Excellent, Kirsty - I know you're going to love it! And of course, the beauty of it is that it can be made with any other veggies which roast well and go with potatoes! Enjoy! xx
Monika Dabrowski
Everything about this recipe is gorgeous, love all the ingredients! There are so many ways to eat quinoa, aren't there? I've never tried using smoked tofu but I'll definitely look for it next time I do my vegetarian shopping:)
Nico
You're so right about quinoa, Monika; I'm aware that it gets mocked for being hipster or middle class but it's such a versatile ingredient, and so good for you too. And an absolute boon for people who can't have anything with gluten. I don't think it deserves to be mocked!
I highly recommend smoked tofu, especially as it tends to be firmer, with a more 'meaty' texture than some of its unsmoked counterparts. I love it, and often have it in sandwiches too! xx