Easy Quinoa Salad with Roasted Sweet Potatoes
A vibrant and nutritious salad featuring fluffy quinoa, caramelized roasted sweet potatoes, and a zesty lemon dressing. This hearty, plant-based dish is perfect for meal prep and delivers a satisfying blend of textures and flavors.
Ingredients
Ingredients
- 1 lb sweet potatoes peeled and cut into 1/2-inch cubes
- 2 tbsp olive oil divided
- 1 cup dry quinoa rinsed thoroughly
- 1.75 cups vegetable broth or water
- 1 can chickpeas 15 oz, drained and rinsed
- 1/2 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Make-Ahead: The quinoa and sweet potatoes can be cooked up to 2 days in advance. Assemble the salad just before serving for best texture, or mix everything together for a more marinated flavor. Variations: Add 1/2 cup of dried cranberries or chopped walnuts for extra texture and sweetness. For a creamier dressing, add 1 tablespoon of tahini to the vinaigrette.