Roasted Sweet Potato Salad
This Roasted Sweet Potato Salad is the perfect quick lunch or dinner! Served with quinoa, greens, avocado & tahini dressing!
Equipment
Ingredients
FOR THE ROASTED POTATOES
- 1 large sweet potato peeled and cubed, approx. 3 cups
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons olive oil
- 1-2 tablespoons adobo sauce from a can of chipotles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
FOR THE TAHINI DRESSING
- 1/2 cup tahini
- 2 cloves garlic peeled
- lemon juice to taste, start with 1/2 lemon
- 1/4 cup herbs I used a mix of cilantro, parsley & basil
- 1 tablespoon agave
- 1 tablespoon apple cider vinegar plus more to taste
- salt & pepper to taste
- water to thin
FOR THE SALAD
- 2 cups cooked quinoa see notes
- 4 cups greens like kale, spinach, or salad mix
- 2 avocados sliced
- sunflower seeds shelled
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato/chickpea ingredients to a bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Place in the oven for 15 minutes. Toss and place back in the oven for another 10 minutes, or until the potatoes are tender on the outside, and have some char marks. Remove from the oven.
- While the potatoes are roasting, add all of the dressing ingredients to a food processor or blender. Blend until smooth, adding water as needed to thin. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add greens, quinoa, potatoes, chickpeas, avocado & sunflower seeds to each bowl. Drizzle the dressing over the bowls and serve.
Video
Notes
- If you are making the quinoa from scratch: Add 1 cup of rinsed quinoa to a pot with 2 cups broth (or water). Bring to a boil, cover, lower the heat and simmer for 20 minutes, or until the quinoa is cooked through.
Nutrition
Calories: 648kcal | Carbohydrates: 71g | Protein: 18g | Fat: 35g