Description
A vibrant and nutritious Quinoa Sweet Potato Salad featuring roasted sweet potatoes, chickpeas, and maple-glazed walnuts, served over baby kale and quinoa with your choice of dressing. This wholesome dish combines sweet, savory, and crunchy elements for a satisfying and healthy meal option.
Ingredients
Scale
Roasted Vegetables
- 2 large sweet potatoes, peeled and diced
- 2 shallots, peeled and roughly chopped
- 1 sprig of rosemary or thyme
- Pinch of salt
- Swizzle of olive oil (about 2 tablespoons)
Roasted Chickpeas
- 1 14-ounce can chickpeas, drained and rinsed
Maple-Glazed Walnuts
- 1 cup whole walnuts
- 2 tablespoons maple syrup
- Pinch of salt
To Serve (Optional)
- Cooked quinoa
- Baby kale
- Dressing of choice
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure a hot roasting environment for caramelizing the vegetables and chickpeas properly.
- Arrange and season vegetables: Place the diced sweet potatoes, chopped shallots, and herb sprig on a large sheet pan. Drizzle with olive oil and sprinkle with a pinch of salt, then toss everything to coat evenly for optimal roasting.
- Roast sweet potatoes and shallots: Roast the vegetables for 20 minutes, allowing them to become tender and beginning to brown.
- Add chickpeas and continue roasting: Add the rinsed chickpeas to the pan, stir everything together, and roast for another 20 minutes to crisp the chickpeas and blend flavors.
- Prepare and add maple walnuts: Toss walnuts with maple syrup and a pinch of salt separately. Add this mixture to the sheet pan, stir gently, and roast for an additional 5 minutes to glaze the walnuts and finish roasting.
- Remove herbs and serve: Take out the herb stems from the pan. Serve the roasted mixture warm over cooked quinoa and baby kale, drizzled with your preferred dressing to finish the dish.
Notes
- You can customize the dressing to your taste. A balsamic vinaigrette or lemon tahini dressing works wonderfully with these flavors.
- Use fresh herbs like rosemary or thyme for the best aroma and flavor.
- If you prefer, substitute walnuts with pecans or almonds for a different nutty profile.
- To make this recipe vegan, ensure the dressing chosen does not contain animal products.
- Leftovers can be stored in the fridge up to 3 days and enjoyed cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: quinoa salad, sweet potato salad, roasted chickpeas, maple walnuts, healthy salad, vegetarian, roasted vegetables
