Roasted Sweet Potato Quinoa Salad Recipes
ROASTED SWEET POTATO QUINOA SALAD
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Provided by Melanie McClare
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
- Toss sweet potatoes in olive oil on a baking sheet.
- Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
- Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
- Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g
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Ratings 43Calories 482 per servingCategory Main Course, Salad, Vegetarian
- SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large sheet pan with plenty of room so the veggies can roast (not steam). Drizzle with olive oil and salt + pepper. (Add to taste; I add 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper.) Toss everything to coat, space out the potato cubes, and roast for 15 minutes, and then flip the potatoes and roast for an additional 10-20 minutes or until desired tenderness.
- QUINOA: Rinse the quinoa in a fine-mesh sieve in cold water for about 30 seconds. In a small saucepan, combine rinsed quinoa with water. Bring to a boil, reduce heat to low, and cover the pan with a lid. Turn heat to the lowest setting and cook, covered, for 15 minutes or until the water has completely absorbed in the quinoa. Turn off the heat and let stand covered for 5-10 minutes. After it's finished steaming, remove the lid and fluff the quinoa gently with a fork. Set aside to cool to room temperature. In a hurry? Spread it on a sheet pan and place in the freezer for 15 minutes.
- DRESSING: Combine all the dressing ingredients and salt and pepper (to taste-- I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper) into a large Mason jar. Seal and shake until combined. Store in the fridge while you finish the salad. Shake again before dressing the salad. See Note 1.
- ASSEMBLY: Remove the stems and coarsely chop the spinach. Toss spinach and completely cooled quinoa together. Add in the cooled sweet potatoes, chopped avocado, and cranberries. If desired, add in the basil.
ROASTED SWEET POTATO QUINOA SALAD – WELLPLATED.COM
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4.9/5 (34)Total Time 40 minsCategory Salad, Side DishCalories 312 per serving
- Preheat the oven to 400 degrees F. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from the oven and set aside.
- While the potatoes bake, cook the quinoa (if needed). In a small bowl or large measuring cup, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
- In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, and roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature.
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- Peel the sweet potatoes, cut up sweet potatoes into 1 inch pieces, toss with 1 1/2 tbs of olive oil and spread evenly on a baking sheet.
- Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelized.
- While the sweet potatoes are roasting, cook quinoa as per the package instructions. Add one bouillon cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.
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