Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into bite-sized cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Sea salt and freshly cracked black pepper to taste
- 1 red bell pepper, diced into small pieces
- 1/2 medium red onion, finely chopped
- 1 cup cooked quinoa, cooled
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, finely chopped
- Juice of 1 fresh lemon
- 1 tablespoon honey or maple syrup (omit honey for a vegan salad)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
- Line a baking sheet with parchment paper and spread the seasoned sweet potatoes in a single layer.
- Roast the sweet potatoes for 25-30 minutes, turning halfway, until golden brown and tender.
- In another large mixing bowl, mix together quinoa, red bell pepper, red onion, and parsley.
- After cooling the sweet potatoes for 5 minutes, combine them with the quinoa mixture.
- In a small bowl, whisk lemon juice and honey (or maple syrup), then drizzle over the salad and toss gently.
Notes
Serve warm or at room temperature. Pairs well with grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg