Description
A vibrant and nutritious salad featuring roasted sweet potatoes, quinoa, and chickpeas, drizzled with a delicious maple-Dijon vinaigrette.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper in a bowl, ensuring they are well-coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast them for 25-30 minutes, or until tender and caramelized.
- Rinse the quinoa under cold water, then cook it according to package instructions, typically simmering in water for about 15 minutes until all liquid is absorbed.
- Whisk together the maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to create the vinaigrette. Adjust seasoning to taste.
- Combine the cooked quinoa, roasted sweet potatoes, and chickpeas in a large mixing bowl.
- Drizzle the vinaigrette over the mixture and toss gently to combine.
- Sprinkle chopped parsley over the top if desired.
- Serve the salad warm, or refrigerate for meal prep. It’s delicious both fresh and on the following days.
Notes
For added protein, consider incorporating cooked chicken or tofu. You can also make this salad a day in advance for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg