A nutritious and satisfying meal combining roasted sweet potatoes with protein-packed quinoa and fresh vegetables, bursting with flavor and ideal for meal prep or a healthy lunch.
Ingredients
Scale:
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup kale, chopped
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup or agave nectar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat your oven to 425°F (220°C) to ensure even cooking of the sweet potatoes.
In a large bowl, combine the cubed sweet potatoes with olive oil, paprika, salt, and pepper. Toss until they are evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender.
While the sweet potatoes are roasting, add the rinsed quinoa and vegetable broth (or water) to a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
After resting, fluff the quinoa with a fork and transfer it to a large mixing bowl.
Add the roasted sweet potatoes, diced red bell pepper, cherry tomatoes, kale, red onion, and parsley to the bowl with the quinoa. Toss gently to combine.
In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, and a pinch of salt and pepper.
Pour the dressing over the salad and toss until everything is evenly coated. Let the salad sit for about 10 minutes.
