Roasted Brussels Sprouts and Quinoa Sweet Potato Salad with Maple Vinaigrette

This Roasted Brussels Sprouts and Quinoa Sweet Potato Salad with Maple Vinaigrette is a delicious and nutritious dish that is easy to make. Roast the Brussels sprouts and sweet potatoes in the oven, then combine with cooked quinoa and a sweet and tangy maple vinaigrette for a flavorful and satisfying meal.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Brussels Sprouts, Quinoa, Sweet Potato, Maple Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup Brussels sprouts, halved

1 cup cooked quinoa

1 sweet potato, cubed

2 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F.

Place Brussels sprouts and sweet potato cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast in the oven for 25-30 minutes, or until Brussels sprouts and sweet potatoes are tender and lightly browned.

Meanwhile, in a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard.

In a large bowl, combine cooked quinoa, roasted Brussels sprouts, and sweet potatoes.

Drizzle with maple vinaigrette and toss to combine.

Serve warm or cold.

Nutrition:

Calories: 456, Fat: 18g, Protein: 11g, Carbohydrates: 63g, Fiber: 8g

Rating:

Did You Know?

The BLT sandwich, which includes bacon, lettuce, and tomato on toasted bread, is a classic American sandwich.