Description
A delightful and nutritious salad combining sweet potatoes, quinoa, and chickpeas for a protein-packed meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional)
- 1/4 cup chopped red onion (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
- Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
- Whisk together maple syrup, Dijon mustard, and a little salt and pepper in a small bowl to create a delicious vinaigrette.
- Combine the cooked quinoa, roasted sweet potatoes, and chickpeas in a large bowl. Drizzle with the vinaigrette and toss gently to combine.
- Fold in the chopped parsley and red onion for added crunch and burst of flavor, if desired.
- Serve warm or cold and enjoy this vibrant, hearty dish!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. It’s best enjoyed within the first few days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg