Roasted Sweet Potato & Quinoa Salad

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

  1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  2. Dice sweet potatoes. Place in a bowl. Add chickpeas; toss with oil. Season with salt and pepper, if desired. Arrange on pan.
  3. Bake 30 min or until tender.
  4. Meanwhile, in Round Steamer, combine quinoa with water. Cover and microwave on high 12 min or until tender.
  5. 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, 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.