Description
A hearty and healthy one-bowl meal combining roasted sweet potatoes with fluffy quinoa, crunchy pecans, and a zesty vinaigrette. Sweet, savory, and nutrient-packed, this vegetarian dish is perfect for busy meals or leftovers.
Ingredients
2 cups cubed sweet potato (1 inch pieces)
1 cup uncooked quinoa
1/2 cup chopped pecans
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
1/4 cup chopped fresh cilantro (or parsley)
1/2 cup dried cranberries (optional)
1 clove garlic (minced)
Instructions
Preheat oven to 375°F (190°C)
Line a baking sheet with parchment paper
Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper
Roast for 20-25 minutes until tender and caramelized
Cook quinoa according to package instructions (1 part quinoa to 2 parts water)
Whisk together vinegar, remaining olive oil, Dijon mustard, maple syrup, minced garlic, and pepper for dressing
In a large bowl, combine cooked quinoa, roasted sweet potatoes, pecans, and dried cranberries
Pour dressing over salad and toss to coat
Garnish with fresh cilantro
Notes
Use gluten-free quinoa to maintain gluten-free status
Romaine lettuce can be added for extra crunch
Store in airtight container for up to 3 days
Dressing keeps well in fridge for 5 days
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg