Ginger & Herb Sweet Potato Quinoa Salad
This Ginger & Herb Sweet Potato Quinoa Salad is a flavor bomb! Roasted sweet potatoes, tender quinoa, fresh herbs and the best ginger dressing!
Equipment
- sauce pan
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes cubed
- 2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE DRESSING
- 1/2 cup oil I used avocado oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon agave or sub maple syrup
- 1-2 teaspoons fresh ginger
- 2 cloves garlic peeled
- 1/4 teaspoon salt
- pepper to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to the baking sheet and toss to coat evenly. Spread in an even layer and place in the oven (on the center rack) for 15 minutes. Toss and place back in the oven for 10 more minutes, or until fork tender.
- Meanwhile, add all of the dressing ingredients to a blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the quinoa, potatoes, onion, serrano, arugula & fresh herbs to a large bowl. Drizzle the dressing over and squeeze the lime juice. Toss until combined. Serve at room temperature or chilled.
Video
Notes
- To make the quinoa, add 1 cup of rinsed, dry quinoa and 2 cups of liquid (broth or water) to a sauce pan. Bring to a boil, cover, lower the heat and simmer for 20 minutes. If you can make this ahead of time so that it is chilled by the time you add it to the salad, that is ideal.
- If you want to add some extra protein to this, add in a can of rinsed white beans.
Nutrition
Calories: 412kcal | Carbohydrates: 42g | Protein: 6g | Fat: 25g