Ingredients
- Salad:
- 1 lb sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 2 cups water
- 1 cup quinoa, rinsed
- 1 cup chopped broccoli
- 1/2 yellow bell pepper, diced
- 1/2 red bell pepper, diced
- 1 cup peeled, seeded, and chopped cucumber
- Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 1/2 cup chopped cilantro
- Salt and pepper, to taste
Instructions
- Preheat oven to 425ºF.
- Place diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for about 20 minutes, until tender and slightly crisp on the edges.
- Meanwhile, bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 15–20 minutes, until quinoa is tender and water is absorbed.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, broccoli, yellow and red bell peppers, and cucumber. Stir to mix.
- Prepare the dressing: In a blender or mini food processor, combine olive oil, honey, lemon juice, lime juice, and cilantro. Blend until smooth. Season with salt and pepper.
- Pour dressing over the salad and toss to coat. Serve warm or cold.
Notes
- Recipe adapted from allrecipes.com.
- Can be served as a main dish for a vegetarian meal or as a side dish.
- Best enjoyed fresh, but leftovers keep well in the refrigerator for up to 3 days.
- Nutrition values are approximate and may vary depending on ingredient brands.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting & Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 9g
- Sodium: 186mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
