Roasted Sweet Potato & Quinoa Salad
SteamersLunchLow-sodiumSugar ConsciousDinnerLunchVegetarianGluten-freeCook the CatalogueSheet PanHigh ProteinDinner
35 min
4 servings
A meal salad? Stop right there—it’s going to be a yes for me. Hearty salads are a lifesaver for healthy eating as the weather cools down. Chickpeas and quinoa are plant-based, protein powerhouses, making this salad a complete meal.
Ingredients
- 2 sweet potatoes
- 1 can (19 oz/540 ml) unsalted chickpeas, drained and rinsed
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 3⁄4 cup quinoa
- 1 1⁄2 cups water or low-sodium broth
- 8 cups baby spinach or leafy greens, your choice
- 1⁄4 cup prepared Dilly Honey Mustard Dressing
- 2⁄3 cup mayo
- 2 tbsp Dilly Honey Mustard Dressing Mix
- 2 tbsp apple cider vinegar
- 2 tbsp liquid honey
- Dill pickle juice, optional
- 1⁄2 cup crumbled feta
Preparation
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Dice sweet potatoes. Place in a bowl. Add chickpeas; toss with oil. Season with salt and pepper, if desired. Arrange on pan.
- Bake 30 min or until tender.
- Meanwhile, in Round Steamer, combine quinoa with water. Cover and microwave on high 12 min or until tender.
- Combine cooked potatoes, chickpeas and quinoa with spinach in a large bowl. Toss with dressing. Top with feta.
Epicure Products Used
Nutritional Information
Per serving: Calories 530, Fat 21 g (Saturated 5 g, 0 0 g), Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 65 g (Fiber 13 g, Sugars 7 g), Protein 19 g.
Tips
Season sweet potatoes and chickpeas with your favourite Epicure seasoning before roasting.
Perfectly Balance Your Plate
This is a perfectly balanced plate.