Roasted Sweet Potato and Quinoa Salad

This Roasted Sweet Potato and Quinoa Salad is a vibrant and nutritious dish, perfect for a healthy midnight snack. The combination of roasted sweetness and protein-packed quinoa creates a delightful balance of flavors and textures.

Ingredients

• Sweet potato - 200 grams, diced
• Quinoa - 100 grams, rinsed
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Red onion - 50 grams, finely chopped
• Spinach - 50 grams, fresh
• Feta cheese - 50 grams, crumbled
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/2 teaspoon
• Chili flakes - 1/4 teaspoon (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced sweet potato with 1 tablespoon of olive oil, salt, black pepper, and cumin. Spread evenly on a baking sheet.
3. Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
5. In a large bowl, combine the cooked quinoa, roasted sweet potato, diced red bell pepper, chopped red onion, and fresh spinach.
6. Drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Toss gently to combine.
7. Top with crumbled feta cheese and chili flakes if desired. Serve warm or at room temperature.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in fiber which aids digestion.
• High in antioxidants from sweet potatoes and spinach.

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