Quinoa Sweet Potato Salad
Ingredients
The salad
-
2
large
sweet potatoes, peeled and diced
-
2
pieces
shallots, peeled and roughly chopped
-
1
sprig
rosemary or thyme
-
a pinch
salt
-
a swizzle
of
olive oil
-
1
14-ounce can
chickpeas
-
1
cup
whole walnuts
-
2
tablespoons
maple syrup
For serving (optional)
-
1
cup
cooked quinoa
-
1
cup
baby kale
-
to taste
dressing of choice
Instructions
- Preheat the oven to 425°F.
- Arrange the sweet potatoes, shallots, and herbs on a sheet pan, toss with olive oil and salt, and roast for 20 minutes.
- Add chickpeas to the pan, stir, and roast for another 20 minutes.
- Toss walnuts with maple syrup and a pinch of salt, add to the pan, stir, and roast for an additional 5 minutes.
- Remove herb stems and serve the roasted mixture with quinoa, kale, and dressing.
Nutrition Facts (estimated)
Servings
4 large servings
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
200mg
Cholesterol
0mg
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