Sweet Potato & Quinoa Mason Jar Salad
Ingredients
-
2
cups
sweet potatoes, cut into 1-inch chunks
-
1
tablespoon
olive oil
-
to taste
sea salt
-
1
cup
quinoa, rinsed
-
2
cups
water
-
½
cup
orange juice
-
¼
cup
raw apple cider vinegar
-
¼
cup
olive oil
-
2
tablespoons
honey
-
1-2
tablespoons
fresh ginger (to taste, roughly a 1-2 inch knob)
-
1
tablespoon
whole grain mustard
-
½
head
cabbage, shredded
-
2
cups
carrots, shredded
-
4
cups
mixed greens
-
4
quart-sized
mason jars
Instructions
- Preheat the oven to 400ºF and arrange the sweet potatoes on a pan, drizzle with olive oil, and sprinkle with salt before roasting for about 20 minutes.
- While the sweet potatoes roast, combine quinoa and water in a saucepan, bring to a boil, cover, and reduce heat to cook for about 15 minutes until tender.
- Prepare the dressing by blending orange juice, vinegar, olive oil, honey, ginger, and mustard until smooth.
- Allow the sweet potatoes and quinoa to cool before assembling the jars to prevent steaming the other ingredients.
- To assemble, add ¼ cup of dressing to the bottom of each mason jar, followed by shredded cabbage, cooked quinoa, carrots, sweet potatoes, and leafy greens on top.
- Seal the jars and store in the fridge for up to 5 days. When ready to serve, shake the jar to distribute the dressing and pour into a bowl.
Nutrition Facts (estimated)
Servings
4
Calories
477
Total fat
20g
Total carbohydrates
67g
Total protein
10g
Sodium
164mg
Cholesterol
0mg
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