Description
A vibrant and nourishing salad that combines roasted sweet potatoes with quinoa, kale, and a splash of lemon for a healthy meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 2 cups kale or spinach, chopped
- 1 can chickpeas, drained (optional)
- 1/2 cup feta cheese, crumbled (optional)
- 2 tablespoons lemon juice
- Your choice of nuts or seeds (for crunch)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for about 25-30 minutes, or until tender.
- While the sweet potatoes are roasting, cook quinoa according to package instructions.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, chopped kale or spinach, and chickpeas (if using).
- Drizzle with lemon juice, and sprinkle with cheese and nuts or seeds for crunch.
- Toss to combine and serve warm or cold.
Notes
You can use sugar-free alternatives like stevia for a hint of sweetness in the dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg