Are you tired of boring, bland health foods that make you want to give up on your fitness goals? Get ready to revolutionize your meal prep with this mouthwatering Fitness Sweet Potato and Quinoa Salad that's not just a dish, but a nutrition-packed powerhouse! Imagine a recipe that combines the hearty goodness of quinoa, the vibrant sweetness of roasted sweet potatoes, and a zesty dressing that will make your taste buds dance – all while keeping you energized and satisfied.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Healthy
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper for easy cleanup.
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil.
- Reduce heat to low, cover the quinoa, and simmer for approximately 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it rest, covered, for 5 minutes.
- While quinoa is cooking, peel and cube the sweet potatoes into 1-inch uniform pieces. Toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper.
- Spread the seasoned sweet potato cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until edges are crispy and centers are tender.
- Dice the red bell pepper and slice the green onions while the sweet potatoes are roasting.
- In a small bowl, whisk together remaining olive oil, lemon juice, salt, and pepper to create the dressing.
- Once quinoa and sweet potatoes are cooked, allow them to cool slightly for 5-10 minutes.
- In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, diced bell pepper, and sliced green onions.
- Pour the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer and rinse under cold water for the best flavor.
- Roasting Sweet Potatoes: For maximum flavor and crispy edges, ensure your sweet potato cubes are cut uniformly and spread in a single layer on the baking sheet. This guarantees even roasting and prevents steaming.
- Meal Prep Friendly: This salad can be prepared in advance and stored in the refrigerator for up to 3-4 days. The flavors actually develop and improve over time, making it perfect for weekly meal planning.
- Customize Your Protein: While this salad is already nutritionally balanced, you can easily add grilled chicken, tofu, or chickpeas for an extra protein boost.
- Dressing Tip: Whisk the dressing thoroughly and taste before adding to ensure the perfect balance of acidity and seasoning. You can adjust lemon juice or olive oil to suit your preference.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
