A perfect fall salad with a twist, this sweet potato salad uses quinoa for bulk and a simple lime dressing for flavor.
Roasted Sweet Potatoes
- 2 medium sweet potatoes (about 1 1/2 pounds)
- 4 cloves garlic (minced (about 1/2 ounce))
- 2 tablespoons roughly minced ginger
- 2 tablespoons coconut oil
- 1 teaspoon cumin
- 1 cup quinoa
- 2 cup water
- tablespoons Juice from 1 lime (about 2)
- 2 tablespoons peanut oil
- 2 teaspoons finely grated ginger
- 1 teaspoon soy sauce
- 4 tablespoons chopped thai basil
- 1/2 cup toasted crushed peanuts
- 1/2 tablespoon lime zest
- Cilantro (for serving)
- salt and pepper (to taste)
- Preheat oven to 425˚F.
- Peel and dice sweet potatoes into 1/2 inch cubes. Transfer to a baking sheet lined with parchment paper. Toss sweet potatoes with garlic, ginger, coconut oil, and cumin until well coated. Roast for 20 minutes or until sweet potatoes are tender and beginning to brown.
- While the sweet potatoes are in the oven, rinse quinoa and place in a pot with the water. Bring to a boil, reduce to a simmer, cover, and let cook for 15 minutes. Once cooked, let rest 10 minutes off heat.
- In a small bowl, whisk together lime juice, peanut oil, grated ginger and soy sauce. Thinly slice basil and set aside.
- Combine sweet potatoes and cooked quinoa in a large bowl. Pour dressing over ingredients and add basil, peanuts, and lime zest. Toss together to combine. Serve with a sprinkle of cilantro and salt and pepper to taste.
Tips & Tricks: Letting the quinoa rest after cooking will help you achieve fluffy quinoa instead of sticky quinoa.
Roasting the sweet potatoes really highlights the sweetness and adds a great caramelized texture to the vegetable.
Nutrition: See the label
- Calories: 536
- Sugar: 8.3
- Sodium: 179.2
- Fat: 25.4
- Carbohydrates: 67.6
- Protein: 14
- Cholesterol: 0