Quinoa Sweet Potato Salad
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(20)
Ingredients
4 servings
- 2 large sweet potatoes, peeled and diced
- 2 shallots, peeled and roughly chopped
- a sprig of rosemary or thyme
- a pinch of salt
- a swizzle of olive oil
- 1 14-ounce can chickpeas
- 1 cup whole walnuts
- 2 tablespoons maple syrup
- cooked quinoa (for serving, optional)
- baby kale (for serving, optional)
- dressing of choice (see notes)
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Preparation
Step 1
Preheat the oven to 425 degrees.
Step 2
Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.
Step 3
Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.
Step 4
Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.
Step 5
Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice.
Step 6
Save recipe for the next time?
Chef's notes
Dressing ideas:
this lemon dressing, this honey mustard, or just plain ol’ lemon, olive oil, and salt! Can’t go wrong.
