Roasted Sweet Potato and Quinoa Salad with Chickpeas

This Roasted Sweet Potato and Quinoa Salad with Chickpeas is a vibrant and wholesome dish perfect for a late-night meal. Packed with nutrients and flavor, it combines the earthiness of sweet potatoes, the nuttiness of quinoa, and the protein of chickpeas for a satisfying experience.

Ingredients

• Sweet potato - 300 grams, diced
• Quinoa - 100 grams, rinsed
• Chickpeas - 1 can (400 grams), drained and rinsed
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red onion - 1 small, diced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, cumin, paprika, salt, and black pepper. Toss until well coated.
3. Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, bring 400 ml of water to a boil in a saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
5. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, diced red onion, and chopped parsley.
6. Drizzle the remaining tablespoon of olive oil and lemon juice over the salad. Toss gently to combine.
7. If desired, sprinkle crumbled feta cheese on top before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in fiber which aids digestion.
• High in protein, making it a great plant-based meal.
• Contains antioxidants and vitamins from sweet potatoes and chickpeas.

Tags