Colorful Roasted Sweet Potato Quinoa Salad
A vibrant and hearty quinoa salad with roasted sweet potatoes, perfect for meal prep or a healthy meal.
Equipment
- 1 Baking Sheet for roasting sweet potatoes
- 1 Medium Saucepan for cooking quinoa
- 1 large bowl for mixing salad
Ingredients
Salad Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 cup quinoa rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper diced
- 1/4 cup red onion finely chopped
- 2 cups baby spinach leaves
- 1/4 cup feta cheese crumbled
- 1/4 cup roasted pumpkin seeds
Optional Add-ins
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 1 tablespoon balsamic vinegar
Instructions
Preparation
- Preheat oven to 400°F. Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Bring 2 cups of water to a boil in a medium saucepan. Add quinoa, reduce to low heat, cover, and simmer for 15 minutes. Fluff with a fork.
- Dice the red bell pepper and finely chop the red onion while the sweet potatoes and quinoa are cooking.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, bell pepper, onion, and spinach. Toss gently.
- Top salad with crumbled feta cheese and roasted pumpkin seeds. Drizzle with optional balsamic vinegar if desired.
Serving
- Serve salad immediately or store for later. It's delicious both warm and cold.
Storage
- Keep in an airtight container in the refrigerator for up to 3 days. Enjoy as a quick meal prep option.
Notes
Pro Tips: Use firm sweet potatoes for the best texture. Roast until caramelized for a sweet depth of flavor. Ingredient Substitutions: Swap feta for goat cheese or omit for vegan. Use kale instead of spinach for a heartier salad. How to Serve: Serve as a main dish or alongside grilled proteins. Storage & Freshness: Keeps well in the fridge, ideal for meal prep. Make-Ahead Tips: Roast sweet potatoes and cook quinoa in advance for quick assembly.