I've started commuting again for work and I'm on a mission to always have a decent lunch with me. I made a big salad over the weekend and take a container every day. The spinach holds up well for leftovers and it's the perfect filling salad. I used brown rice because I had some leftover from another meal but really, any grain would be delicious.Print
Roasted Sweet Potato, Spinach, and Grain Salad
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Lunch
- 1 medium sweet potato
- ½ medium onion, sliced
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 cup cooked grain (brown rice, quinoa, millet, etc)
- 2-3 handfuls spinach
- 2 tablespoons lime juice
- 1 tablespoons honey
- 2 tablespoons olive oil
- ¼ cup cilantro, minced
- Preheat oven to 350˚. Peel sweet potato and cut in to ¼" cubes. Toss with 1 tablespoons olive oil, onion, and smoked paprika. Roast until tender, 25-30 minutes.
- Cook grain of choice- best done ahead of time or use left over grains. Let cool before using.
- Whisk together lime juice, honey,cilantro, and olive oil. Toss cooled grains with desired amount of spinach and dressing. Top with roasted sweet potatoes.
Warm Vanilla Sugar says
This salad is a beauty!
Oliver Green says
Super simple & no-doubt tasty, awesome! Added to this weeks menu. Thanks again 🙂
Did you put cilantro on the salad? It looks lovely!
I did, I like a little extra cilantro outside the dressing 🙂
I love this kind of salad for lunch - it definitely helps keep hunger at bay during a long working day.
Sally Beagle says
I like to prepare "salad jars" on Sundays for my husband, who can then just grab one each day and take to work with him. But I think Romaine works best for salad jars. Do you think this sweet potato and grain salad would be ok with Romaine instead of spinach? It sounds so good!
I think it would be just fine!
This definitely looks like a perfect work lunch candidate! Sweet and tangy and chewy and filling--win. 🙂
Sara @ The Cozy Herbivore says
How can something so simple look so gorgeously satisfying? I really can't wait to try this, I love everything about it!
This sounds great! I love the combination of lime with sweet potatoes. thanks for another great recipe!
Roasting sweet potatoes is the way to go. This looks really yum.
This salad is so super tasty! I went a little substitution crazy in order to not have to go to the store. I used butternut squash and a mixture of quinoa, lentil and barley. I also used chili powder since I was out of paprika and it was amazing enough that I may continue to do that when I make it again. We get at least a squash a week in our CSA box these days and since I am already backed up by 3.5 squashes I think I am going to be eating a lot of this salad!
Loretta E says
I never thought of using smoked paprika on roasted veggies! It's my all-time favorite spice that's rarely used...
Nice and simple, but very tasty, although I personally thought 1tbsp of smoked paprika was a little excessive! I went with 1/2 tbsp and I also halved the amount of grain (quinoa) as I wanted it to be an equal share of salad and grain. Instead of just using brown onion I mixed in a little red and final additions were toasted pine nuts, avocado and feta, but I wish I also added some halved cherry tomatoes. The dressing was spot on and mincing the coriander into the dressing was genius!
Jen Lane says
This is fantastic! I am in hardcore love with smoked paprika, so I look for any opportunity to use it. Just made a batch of this with a Trader Joe's brown rice medley (it has brown rice, daikon radish seeds and black barley--VERY hearty!) and will bring it for lunches this week. Thanks!
Joyce Ward says
Made this for dinner last night. Delicious. Easy to make and really tasty. 5 stars.
Wonderful! Made with millet. Added beets to the roasting pan along with a tbsp of turmeric to go with the paprika and then chia seeds as a topper. (My husband then added naked popcorn to the leftovers to bulk it up and said it worked well together.)
This was a well balanced recipe. We used wheat berries and 50/50 mix of arugula and spinach.
Thanks, I used bulgur, as I had as leftover. Easy and tasty recipe