Description
A delicious and healthy salad combining roasted sweet potatoes, fresh vegetables, and quinoa, packed with flavor and nutrients.
Ingredients
- 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)
- 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
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread the seasoned sweet potatoes on a lined baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
- In another bowl, mix together the quinoa, bell pepper, red onion, and parsley.
- Let the sweet potatoes cool for 5 minutes, then add them to the quinoa mixture.
- In a small bowl, whisk lemon juice and honey (or maple syrup), then drizzle over the salad. Toss gently to combine.
Notes
Store leftovers in an airtight container for 3-5 days; keep dressing separate for best freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American