Description
Sweet Potato Quinoa Salad is a vibrant and nutritious dish that effortlessly combines flavors and textures.
Ingredients
Scale
- 6 cups chopped sweet potatoes (2 pounds)
- 1 cup uncooked quinoa
- 5 cups fresh baby spinach
- 1 large avocado
- 1/3 cup dried sweetened cranberries
- juice of 1 lemon
- 4 tablespoons red wine vinegar
- 1–1/2 tablespoons Dijon mustard
- olive oil
- 2 tablespoons olive oil for roasting
- 1–1/2 teaspoons paprika
- 1–1/2 teaspoons garlic powder
- Salt and pepper to taste
- 1/4 cup thinly sliced fresh basil (optional)
Instructions
- Preheat your oven to 425°F. Peel and chop the sweet potatoes into cubes.
- Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper on a sheet pan. Roast for 25-35 minutes until golden brown.
- Cook quinoa according to package instructions; let it cool.
- Prepare the dressing by mixing all ingredients in a mason jar.
- In a large bowl, combine spinach and cooled quinoa. Add roasted sweet potatoes, avocado, cranberries, and drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg