Roasted Sweet Potato Quinoa Salad

Roasted Sweet Potato Quinoa Salad

melmcclare

"Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!"
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Ingredients

1 h 20 m servings 445 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
  3. Toss sweet potatoes in olive oil on a baking sheet.
  4. Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
  5. Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
  6. Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

Footnotes

  • Cook's Note:
  • Salad and dressing can be made ahead and stored separately in the fridge until serving.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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