Roasted Sweet Potato and Quinoa Cucumber Salad with Miso Dressing

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This Roasted Sweet Potato and Quinoa Cucumber Salad with Miso Dressing is a delicious and nutritious vegan meal that is full of flavor and nutrition. It’s easy to make and only takes about 35 minutes to prepare.

List of

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Vegan

Keywords:

Keywords:

Roasted Sweet Potato, Quinoa, Cucumber, Miso Dressing, Vegan, Healthy

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 sweet potato, peeled and cubed
1/2 cup quinoa
1 cucumber, diced
2 tablespoons olive oil
2 tablespoons white miso paste
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon honey
1/4 teaspoon garlic powder
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F.
Place the cubed sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil.
Roast in the oven for 25 minutes, stirring halfway through.
Meanwhile, cook the quinoa according to package instructions.
In a small bowl, whisk together the remaining olive oil, miso paste, rice vinegar, sesame oil, honey, garlic powder, salt, and pepper.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and diced cucumber.
Pour the miso dressing over the salad and toss to combine.

Nutrition:

Calories: 437, Fat: 11g, Carbohydrates: 68g, Protein: 11g

This Roasted Sweet Potato and Quinoa Cucumber Salad with Miso Dressing is a delicious and nutritious vegan meal that is full of flavor and nutrition. It’s easy to make and only takes about 35 minutes to prepare. List of

Rating:

4

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