Colorful Roasted Sweet Potato Quinoa Salad is a nutritious and vibrant dish packed with flavor and texture. This salad features roasted sweet potatoes, protein-rich quinoa, fresh vegetables, and a zesty dressing, making it perfect for a hearty lunch or a side dish at dinner.
Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped (optional)
- 1 avocado, diced (for topping)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 teaspoon cumin
- Salt and pepper, to taste
Timing
Making Colorful Roasted Sweet Potato Quinoa Salad takes about 15 minutes for preparation and 30 minutes for cooking.
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper until well coated.
- Roast: Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Step 2: Cook the Quinoa
- Cook Quinoa: While the sweet potatoes are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 3: Prepare the Dressing
- Mix Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until well combined.
Step 4: Combine the Salad
- Mix Ingredients: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, diced red bell pepper, cherry tomatoes, red onion, black beans, and cilantro (if using).
- Add Dressing: Drizzle the dressing over the salad and toss gently to combine.
Step 5: Serve
- Top with Avocado: Serve the salad warm or at room temperature, topped with diced avocado.
- Enjoy: Enjoy your delicious and colorful roasted sweet potato quinoa salad!
Nutritional Information
Here’s a quick overview of the nutritional content of Colorful Roasted Sweet Potato Quinoa Salad (per serving, based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Protein | 8g |
| Fat | 10g |
| Carbohydrates | 42g |
| Sugar | 4g |
Tips for Customization
- Add Greens: Incorporate fresh spinach or kale for extra nutrients.
- Cheese: Crumbled feta or goat cheese can add a creamy element.
- Spice It Up: Add chopped jalapeños or a pinch of cayenne pepper for some heat.
Storage Instructions
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature.
Conclusion
Colorful Roasted Sweet Potato Quinoa Salad is a deliciously healthy dish that’s packed with flavor, texture, and nutrients. Perfect for meal prep or as a side dish, this salad is sure to satisfy and delight!
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just add the avocado right before serving to keep it fresh.
Is this recipe suitable for vegan diets?
Yes, this recipe is vegan-friendly if you use maple syrup instead of honey.
Colorful Roasted Sweet Potato Quinoa Salad Recipe
Ingredients
- For the Salad:
- • 2 medium sweet potatoes, peeled and diced
- • 1 cup quinoa, rinsed
- • 2 cups vegetable broth (or water)
- • 1 red bell pepper, diced
- • 1 cup cherry tomatoes, halved
- • 1/2 cup red onion, diced
- • 1 cup black beans, drained and rinsed
- • 1/4 cup fresh cilantro, chopped (optional)
- • 1 avocado, diced (for topping)
- For the Dressing:
- • 3 tablespoons olive oil
- • 2 tablespoons lime juice
- • 1 teaspoon honey (or maple syrup for a vegan option)
- • 1 teaspoon cumin
- • Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper until well coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until well combined.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, diced red bell pepper, cherry tomatoes, red onion, black beans, and cilantro (if using).
- Drizzle the dressing over the salad and toss gently to combine.
- Serve the salad warm or at room temperature, topped with diced avocado.
- Enjoy your delicious and colorful roasted sweet potato quinoa salad!
Step 1: Roast the Sweet Potatoes
Step 2: Cook the Quinoa
Step 3: Prepare the Dressing
Step 4: Combine the Salad
Step 5: Serve
