Quinoa Sweet Potato Salad

As seen on

pinch of yum

Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(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

Inline ingredients (beta)

Cook mode

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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.

Chef’s notes

Dressing ideas:

this lemon dressing, this honey mustard, or just plain ol’ lemon, olive oil, and salt! Can’t go wrong.

Categories

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Meal Types

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Cooking Methods

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Ingredients

Seasonal Recipes

Skill Level

other

Quinoa Sweet Potato Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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