Roasted Sweet Potato and Quinoa Salad with Maple Dijon Vinaigrette

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This Roasted Sweet Potato and Quinoa Salad with Maple Dijon Vinaigrette is a delicious and nutritious meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins and minerals, and is sure to satisfy your taste buds. The sweet potatoes are roasted in the oven and then combined with cooked quinoa, parsley, and a flavorful maple dijon vinaigrette.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Sweet Potato, Quinoa, Maple Dijon Vinaigrette, Salad, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 sweet potato, peeled and cubed

1/2 cup quinoa

1/4 cup olive oil

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh parsley

Cooking Instructions:

Preheat oven to 400°F.

Place the cubed sweet potato on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and chopped parsley.

Drizzle the vinaigrette over the salad and toss to combine.

Nutrition:

Calories: 437, Fat: 15g, Carbohydrates: 58g, Protein: 11g, Fiber: 8g

Rating:

Did You Know?

The root beer float, which is made by combining root beer and vanilla ice cream, is a classic American dessert.