Quinoa and Roasted Sweet Potato Salad

Healthy and fresh, this Quinoa and Roasted Sweet Potato Salad makes a delicious and hearty side dish. You could even easily eat this as a filling meatless main dish! Roasted sweet potatoes are combined with quinoa and vegetables and then coated with a light, easy, citrus and cilantro dressing.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 233kcal

Author Deborah Harroun

Ingredients

Salad:

1 lb sweet potatoes
1 tablespoon extra virgin olive oil
Salt and pepper
2 cups water
1 cup quinoa rinsed
1 cup chopped broccoli
1/2 yellow bell pepper diced
1/2 red bell pepper diced
1 cup peeled seeded and chopped cucumber

Dressing:

1/4 cup extra virgin olive oil
2 tablespoons honey
1/2 lemon juiced
1/2 lime juiced
1/2 cup chopped cilantro
Salt and pepper

Instructions

Preheat the oven to 425ºF.
Peel the sweet potatoes and dice into 1/2-inch cubes. Place on a baking sheet and drizzle with the 1 tablespoon of olive oil. Season to taste with salt and pepper. Toss to coat. Roast the potatoes until they are soft and slightly crisp on the outsides, about 20 minutes.
In a saucepan, combine the water and the quinoa. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 15-20 minutes.
In a large bowl, combine the roasted potatoes, cooked quinoa, broccoli, yellow and red peppers, and cucumbers. Stir to combine.
Combine the olive oil, honey, lemon juice, lime juice, and cilantro in a mini food processor or a blender. Blend until combined. Season to taste with salt and pepper.
Pour the dressing over the sweet potato and quinoa mixture, then stir to coat with the dressing.
Serve the salad warm or cold.

Notes

Adapted from allrecipes.com

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition