Description
A nutritious and satisfying dish that balances roasted sweet potatoes and fresh spinach, complemented by quinoa and a zesty dressing.
Ingredients
Scale
- 2 cups roasted sweet potatoes
- 1 cup quinoa
- 2 cups fresh spinach
- 1/2 cup dried cranberries
- 1 avocado, diced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and roast the sweet potatoes until tender, about 25-30 minutes.
- Cook the quinoa according to package instructions.
- In a large bowl, combine the roasted sweet potatoes, cooked quinoa, fresh spinach, dried cranberries, and diced avocado.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the fridge before serving.
Notes
Allow the sweet potatoes to cool slightly before mixing with spinach to prevent wilting. Consider adding a pinch of cayenne pepper for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg