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- 2 large sweet potatoes, peeled and diced into bite-sized cubes - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Sea salt and freshly cracked black pepper to taste - 1 red bell pepper, diced into small pieces - 1/2 medium red onion, finely chopped - 1 cup cooked quinoa, cooled - 1/4 cup crumbled feta cheese (optional for a creamy touch) - 1/4 cup fresh parsley, finely chopped - Juice of 1 fresh lemon - 1 tablespoon honey or maple syrup (omit honey for a vegan salad) You can change up this salad to fit your taste. Here are some ideas: - Swap quinoa for farro or barley for a different grain. - Add beans like black beans or chickpeas for extra protein. - Toss in some diced avocado for creaminess. - Use different cheeses like goat cheese or blue cheese. This salad is not just tasty; it is also good for you. Here’s a quick look: - Sweet potatoes are high in fiber and vitamins A and C. - Quinoa adds protein and is gluten-free. - Olive oil provides healthy fats. - Feta cheese adds calcium and flavor. - Overall, this dish is balanced with carbs, protein, and fats. For the full recipe, check out the details above! To start, preheat your oven to 425°F (220°C). This high heat helps to caramelize the sweet potatoes. In a large bowl, take two large sweet potatoes. Peel and dice them into bite-sized cubes. Add two tablespoons of extra virgin olive oil. Sprinkle in one teaspoon of smoked paprika and one teaspoon of ground cumin. Finish with sea salt and freshly cracked black pepper to taste. Toss everything together well. The goal is to coat the sweet potatoes evenly. Line a large baking sheet with parchment paper. Spread the seasoned sweet potatoes in a single layer. Give them some space to roast evenly. Roast for 25 to 30 minutes. Stir or flip them halfway through to ensure even browning. While the sweet potatoes roast, prepare the salad base. In another large bowl, combine one cup of cooked quinoa that has cooled. Then, add one diced red bell pepper and half a finely chopped medium red onion. Add a quarter cup of fresh parsley, finely chopped. Mix these ingredients well. The colors should look vibrant and inviting. This base adds texture and flavor. Once the sweet potatoes are roasted, take them out and let them cool for about five minutes. Next, add the warm sweet potatoes to the quinoa mixture. Stir gently to combine without mashing the sweet potatoes. In a small bowl, whisk the juice of one fresh lemon with one tablespoon of honey or maple syrup. Drizzle this dressing over the salad. Toss gently to coat everything evenly. If you want a creamy touch, sprinkle a quarter cup of crumbled feta cheese on top just before serving. For a beautiful presentation, serve in a large, shallow bowl. This lets the vibrant colors shine through. Roasting sweet potatoes is simple and rewarding. Start by cutting them into even cubes. This helps them cook evenly. Aim for about one-inch pieces. Next, toss them in olive oil and spices. The oil helps them get crispy. Use smoked paprika for a nice smoky flavor. Roast at 425°F (220°C) for 25-30 minutes. Stir them halfway to get all sides browned. If they look golden and soft, they are ready. A great dressing can elevate your salad. For this dish, whisk together fresh lemon juice and honey or maple syrup. This adds a sweet and tangy flavor. Adjust to your taste. If you want a creamier dressing, add some crumbled feta cheese. This will make your salad rich and delicious. Drizzle the dressing over the salad right before serving. Toss gently to mix everything without breaking the sweet potatoes. A beautiful presentation makes your dish more inviting. Serve the salad in a large, shallow bowl. This allows the bright colors to shine. Layer the warm sweet potatoes on top of the quinoa mixture. Finish with a sprinkle of fresh parsley. This adds a pop of green and freshness. You can also add a few extra feta crumbles on top for a nice touch. Enjoy the colors and flavors! For the full recipe, check out Roasted Sweet Potato Quinoa Salad 🥗. {{image_4}} You can easily boost your salad's protein. Add grilled chicken for a hearty option. Simply slice cooked chicken breasts and mix them in. Chickpeas are great too. They add a nutty taste and creamy texture. Use canned chickpeas for ease or cook dry ones if you prefer. For vegetarians, feta cheese adds creaminess. Try a vegan cheese if you want a dairy-free option. You can also add avocado for a creamy touch. It pairs well with sweet potatoes and gives healthy fats. Change up the veggies based on the season. In fall, add roasted Brussels sprouts or butternut squash. In summer, try fresh corn or diced cucumbers. Each season brings new flavors. You can even use fresh herbs like mint or basil. They brighten the salad and add extra zest. These variations make the roasted sweet potato salad adaptable. You can enjoy it all year round. For the full recipe, check out the details above. To keep your roasted sweet potato salad fresh, store it in an airtight container. Place the container in the fridge. This helps prevent the flavors from mixing too much. If you have feta cheese, add that right before serving. It keeps the cheese creamy. If you want to warm up the sweet potatoes, use the oven. Preheat it to 350°F (175°C). Place the sweet potatoes on a baking sheet and cover with foil. Heat for about 10-15 minutes. This helps keep them soft and tasty. You can also use a microwave. Just heat in short bursts, stirring in between. Cooked sweet potatoes last about 3-5 days in the fridge. Quinoa also stays good for about 5 days. If you store the salad without dressing, it can last longer. Just keep an eye on the veggies. Once they start to wilt, it's time to toss them. Roasted sweet potatoes last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty for longer. When you want to eat them, just reheat in the oven or microwave. They still taste great! Yes, you can use other grains. Brown rice and farro work well. They both add a nice texture and flavor. You can also try couscous or barley for a change. Each grain brings its own taste, making your salad special. Toppings can make your salad shine. Here are some great ideas: - Avocado slices for creaminess - Chopped nuts for crunch - Dried cranberries for sweetness - Green onions for a fresh bite - Pumpkin seeds for added nutrients These toppings add flavor and fun! Absolutely! This salad is perfect for meal prep. You can make it ahead of time and store it in the fridge. Just keep the dressing separate until you’re ready to eat. This way, your salad stays fresh and crunchy. Enjoy it for lunch or a quick dinner! For the full recipe, check out the Roasted Sweet Potato Quinoa Salad. This blog post covers how to make a tasty roasted sweet potato salad. We outlined the key ingredients, offered step-by-step instructions, and shared helpful tips. You can customize the dish by adding proteins or seasonal ingredients, making it versatile. Storing leftovers is easy, and reheating sweet potatoes is simple too. Enjoy a healthy dish that’s quick and flavorful. With these tips and recipes, you can make a delicious meal anytime. Go ahead and make this salad your own. You’ll love every bite!

Roasted Sweet Potato Salad

Create a delicious and nutritious Roasted Sweet Potato Quinoa Salad that’s perfect for any meal! This vibrant dish combines tender sweet potatoes with protein-packed quinoa, fresh veggies, and a hint of feta cheese for creaminess. Easy to make and full of flavor, it's both healthy and satisfying. Ready to elevate your salad game?
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Ingredients
  

2 large sweet potatoes, peeled and diced into bite-sized cubes

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Sea salt and freshly cracked black pepper to taste

1 red bell pepper, diced into small pieces

1/2 medium red onion, finely chopped

1 cup cooked quinoa, cooled

1/4 cup crumbled feta cheese (optional for a creamy touch)

1/4 cup fresh parsley, finely chopped

Juice of 1 fresh lemon

1 tablespoon honey or maple syrup (omit honey for a vegan salad)

Instructions
 

Start by preheating your oven to 425°F (220°C) to prepare for roasting.

    In a large mixing bowl, combine the cubed sweet potatoes with the olive oil, smoked paprika, ground cumin, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated in the oil and spices.

      Line a large baking sheet with parchment paper and spread the seasoned sweet potatoes in a single layer. Make sure they have some space between them for even roasting.

        Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Make sure to stir or flip them halfway through the cooking time to promote even browning.

          While the sweet potatoes are roasting, prepare your salad base. In a separate large mixing bowl, combine the cooked quinoa, diced red bell pepper, finely chopped red onion, and chopped parsley. Mix well to combine the ingredients.

            Once the sweet potatoes have roasted, remove them from the oven and allow them to cool for about 5 minutes. Then, add the warm sweet potatoes to the quinoa mixture, stirring gently to combine without mashing the sweet potatoes.

              In a small bowl, whisk together the fresh lemon juice and honey (or maple syrup) until the mixture is fully combined. Drizzle this dressing over the salad and toss gently to coat everything evenly.

                If you’re using feta cheese, sprinkle it over the top of the salad just before serving to add a creamy finish.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: For an eye-catching presentation, serve the salad in a large, shallow bowl. This allows the vibrant colors of the sweet potatoes, bell pepper, and parsley to pop. Finish the dish with a sprinkle of additional parsley on top for a fresh and inviting look.