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Roasted sweet potato and quinoa salad served in a bowl, garnished with fresh herbs.

Roasted Sweet Potato and Quinoa Salad

A comforting and nutritious salad combining roasted sweet potatoes, quinoa, fresh vegetables, and a splash of lemon.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water Use vegetable broth for more flavor.
  • 1 whole red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced Add just before serving to avoid browning.
  • 1/4 cup red onion, finely chopped
Dressing and seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt and pepper
  • Fresh herbs (like parsley or cilantro) for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until they are tender.
  3. Meanwhile, cook the quinoa by bringing vegetable broth or water to a boil, then add the quinoa. Reduce the heat, cover, and simmer for 15 minutes until the liquid is absorbed.
Mixing
  1. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, red bell pepper, cherry tomatoes, avocado, and red onion.
  2. Drizzle with lemon juice, sprinkle with herbs, and toss everything gently to combine.
Serving
  1. Serve warm or chilled. Enjoy your healthy salad!

Notes

To store any leftovers, place the salad in an airtight container and keep it in the refrigerator for about 3 to 4 days. Keep avocado separate until just before serving to prevent browning.