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Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad
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Discover our vibrant Sweet Potato Quinoa Salad recipe bursting with flavor—perfect for meal prep or gatherings! Try it today!

Ingredients

Scale
  • 6 cups chopped sweet potatoes
  • 2 tablespoons olive oil
  • 1–1/2 teaspoons paprika
  • 1–1/2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1 cup uncooked quinoa
  • 5 cups fresh baby spinach (coarsely chopped)
  • 1 large avocado (chopped)
  • 1/3 cup dried sweetened cranberries
  • 1/4 cup thinly sliced fresh basil (optional)
  • Zest and juice of 1 large lemon
  • 4 tablespoons apple cider vinegar
  • 1–1/2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1/2 cup olive oil

Instructions

  1. Preheat oven to 425°F (220°C). Toss chopped sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper on a sheet pan. Roast for about 15-20 minutes until golden brown.
  2. While the sweet potatoes roast, rinse quinoa under cold water. Combine with 2 cups water in a saucepan; bring to boil. Reduce heat to low, cover, and simmer for 15 minutes. Let sit covered for another 5 minutes before fluffing with a fork.
  3. In a mason jar, combine lemon zest and juice, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, oregano, salt, and pepper. Shake well.
  4. In a large bowl, combine spinach with cooled quinoa and roasted sweet potatoes; add chopped avocado and cranberries. Drizzle with dressing and toss gently to combine.
  5. Serve immediately or store un-dressed in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://kitchenmealplan.com/sweet-potato-quinoa-salad/