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Roasted Sweet Potato Salad

Delicious Roasted Sweet Potato Salad for a Nutritious Boost

This Roasted Sweet Potato Salad combines flavorful roasted sweet potatoes with quinoa and fresh greens for a nutritious boost.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Sweet Potatoes Substitute with butternut squash for a different flavor profile.
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative.
  • 1 teaspoon Paprika Smoked paprika offers a stronger flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a bolder taste.
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1 cup Quinoa Substitute with farro or brown rice for a different texture.
  • 1 can Chickpeas Can be replaced with black beans for a different flavor twist.
  • 4 cups Fresh Arugula Spinach or mixed greens can be substituted for a milder taste.
  • 1 cup Cherry Tomatoes Substitute with diced bell peppers if out of season.
  • 1/2 cup Red Onion Use scallions or green onions for a milder option.
For the Tahini Dressing
  • 1/4 cup Tahini Almond butter can serve as an excellent substitute.
  • 2 tablespoons Lemon Juice Lime juice can be an alternative for a different citrus note.
  • 1 clove Minced Garlic

Equipment

  • Oven
  • Baking sheet
  • medium saucepan
  • Large bowl
  • Small Bowl
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Gather all your ingredients and equipment.
  2. Peel and dice sweet potatoes, toss with olive oil, paprika, garlic powder, salt, and black pepper. Roast for 25-30 minutes.
  3. In a medium saucepan, cook quinoa by boiling with water for about 15 minutes until fluffy.
  4. In a large bowl, combine cooked quinoa, drained chickpeas, arugula, cherry tomatoes, and red onion. Mix gently.
  5. Whisk together tahini, lemon juice, olive oil, and minced garlic until smooth. Adjust consistency with water if needed.
  6. Add roasted sweet potatoes to salad mixture, drizzle with dressing, and toss gently. Serve immediately or let sit for flavors to meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 250mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 18000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Let roasted sweet potatoes cool slightly before combining them with greens to maintain crispness. Store tahini dressing separately to avoid sogginess.

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