Sweet Potato with Crunchy Quinoa Salad
This Sweet Potato with Crunchy Quinoa Salad is packed with vibrant flavors, textures, and wholesome ingredients. Whether you’re meal-prepping for the week or serving it fresh out of the oven, this recipe is sure to satisfy.
Ingredients
Roasted seet potatoes
- 3 medium sweet potatoes
- 1 tbsp olive oil
- ⅓ tsp salt
Roasted crunchy quinoa
- 2 cup cooked quinoa
- 1 tbsp olive oil
- ⅓ tsp salt
Salad
- 1 cup button mushrooms chopped
- 1 medium onion chopped
- 3 cloves garlic
- ¼ tsp salt
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 large tomato chopped
- ⅓ cup chopped parsley
- 1 tbsp balsamic vinegar
- 1 tbsp tahini to drizzle on top
Instructions
- Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halves with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
- In the same sheet add quinoa and toss with olive oil and some salt. Roast together with sweet potatoes, mixing half way through for about 25-30 minutes. At 20 minute mark start watching for burning.
- Meanwhile, in a sauce pan heat up olive oil and fry onion, mushrooms and garlic with salt, black pepper and smoked paprika for about 10 minutes, until browned.
- Make the crunchy quinoa salad. In a bowl combine crispy quinoa, cooked mushrooms, chopped tomatoes, parsley and balsamic vinegar. Mix well.
- Spoon the crunchy quinoa salad over the roasted sweet potato halves and drizzle with tahini. Serve it and enjoy!