Roasted Sweet Potato & Quinoa Salad
A meal salad? Stop right thereāitās 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.
35 min
4 servings
530 calories
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
Instructions
Preheat oven to 425Ā° 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.
Nutritional Information
Per serving: Calories 530, Fat 21 g (Saturated 5 g, Trans 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.