Dessertschewoutloud5.0
Sweet Potato Quinoa Salad
This sweet potato quinoa salad holds up beautifully. The roasted sweet potatoes and fire-roasted corn keep their flavor, and the maple vinaigrette only gets better with time.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- oven
- baking sheet
📝 Preparation Steps
1
Make Dressing
2
In a bowl, whisk together all dressing ingredients until well combined. Transfer to a and chill until ready to use.
3
Cook Beets
4
Set oven to 450F, with rack on middle position. Wrap beets tightly in foil and roast on a lined baking pan for ⏱️ 1 hour or until beets are tender. Once cool enough to touch, unwrap roasted beets, gently peel, and cube. Set aside until ready to use.
5
Roast
6
Set oven to 450F, with rack on upper middle position. Line a large baking sheet with foil; grease foil and set aside.
7
Place peeled/cubed sweet potatoes on sheet. Drizzle with olive oil, kosher salt, and pepper. Toss to coat. Roast ⏱️ 20-30 minutes or until tender. Let cool and set aside.
sweet potatoes (peeled and cubed)2 cups⅓ cup extra virgin olive oilolive oil3 tablespoons
8
Serve: All ingredients should be cooled or at room temp before combining. In serving bowl, gently toss together the roasted sweet potatoes, roasted beets, quinoa, corn, and kale.
sweet potatoes (peeled and cubed)2 cups
9
Add desired amount of prepared Maple Vinaigrette and toss to coat. Add desired toppings and serve immediately.
Nutrition Facts
calories
256 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
4 g
sugar Content
10 g
sodium Content
419 mg
protein Content
3 g
carbohydrate Content
26 g
saturated Fat Content
2 g
unsaturated Fat Content
13 g
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