Description
A vibrant and flavorful salad featuring roasted sweet potatoes, quinoa, and fresh vegetables, tossed with a zesty lemon dressing.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into bite-sized cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Sea salt and freshly cracked black pepper to taste
- 1 red bell pepper, diced into small pieces
- 1/2 medium red onion, finely chopped
- 1 cup cooked quinoa, cooled
- 1/4 cup crumbled feta cheese (optional for a creamy touch)
- 1/4 cup fresh parsley, finely chopped
- Juice of 1 fresh lemon
- 1 tablespoon honey or maple syrup (omit honey for a vegan salad)
Instructions
- Start by preheating your oven to 425°F (220°C) to prepare for roasting.
- In a large mixing bowl, combine the cubed sweet potatoes with the olive oil, smoked paprika, ground cumin, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated in the oil and spices.
- Line a large baking sheet with parchment paper and spread the seasoned sweet potatoes in a single layer. Make sure they have some space between them for even roasting.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Make sure to stir or flip them halfway through the cooking time to promote even browning.
- While the sweet potatoes are roasting, prepare your salad base. In a separate large mixing bowl, combine the cooked quinoa, diced red bell pepper, finely chopped red onion, and chopped parsley. Mix well to combine the ingredients.
- Once the sweet potatoes have roasted, remove them from the oven and allow them to cool for about 5 minutes. Then, add the warm sweet potatoes to the quinoa mixture, stirring gently to combine without mashing the sweet potatoes.
- In a small bowl, whisk together the fresh lemon juice and honey (or maple syrup) until the mixture is fully combined. Drizzle this dressing over the salad and toss gently to coat everything evenly.
Notes
- For a vegan version, use maple syrup instead of honey.
- Add more vegetables like spinach or arugula for extra nutrition.
- This salad can be served warm or cold, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg