Quinoa Roasted Sweet Potato Salad
I’ve said it a hundred times, but I’ll say it again….I love sweet potatoes!!!
This is a wonderful salad that is loaded with protein (yup, the plant kind…think quinoa, and beans :). This is another dish that I could eat breakfast lunch or dinner! It might seem a little tedious, but you can easily make the quinoa ahead of time as well as roast the sweet potatoes. Then simply stick them in the fridge until you are ready to assemble the salad. I use my Cuisinart Pressure Cooker (which you can read more about here) for effortless quinoa.
The trickiest part about the sweet potatoes is peeling them and chopping them….so I don’t :)! I have a SaladMaster and I simply wash the sweet potatoes and then use the #3 cone to quickly chop/shred them. Of course the good old fashioned way of peeling and chopping into cubes will work just fine here too.
2 sweet potatoes
1 small sweet onion
2 cups of cooked quinoa, cooled
1 cup of chopped tomatoes (I used garden grape tomatoes)
1can of black beans, rinsed and drained
1/2 bunch of cilantro, roughly chopped
5 large basil leaves, thinly sliced
2 green onions, thinly sliced
juice from 1 lemon
1 TBS olive oil
1 TBS balsamic vinegar
Preheat the oven to 400 degrees. Peel the sweet potatoes and cut them into roughly 1-inch cubes. Chopped the onion into roughly the same size. Put the potatoes and onions into a bowl and drizzle olive oil over the vegetables. Stir well. Line a baking sheet with parchment and spread the vegetables onto the tray.
Roast for 20 minutes, flip them over and roast for another 20 minutes. You want to make sure the sweet potatoes are very tender. When the vegetables and the quinoa have cooled, combine in a large bowl with the rest of the ingredients.
The salad will keep for a few days in the fridge (the avocado is the first thing to go bad, so if you’ve made a lot, simply add the avocado to the salads you serve rather than to the entire batch).
Source: WFM 1-10