Roasted Sweet Potato Quinoa Salad (Meal Prep Friendly)
This Roasted Sweet Potato Quinoa Salad is a delicious grainy salad, perfect for your meal-prep routine for lunches or dinners. You can meal prep this salad in between loads of laundry or other household tasks.
The texture of the roasted sweet potatoes gives the salad a more creamy, soft, pleasant mouthfeel than typical quinoa salads, which can feel gritty. Adding the frozen cranberries adds a pop of tartness. The dressing is simple and rounds out the flavour profile of this grainy salad.
Quinoa is a grain that contributes a powerhouse of nutrition to our diets, including protein, fiber carbohydrate (important for our brains) and several micronutrients including magnesium, potassium, iron, and folate. If quinoa is not your favourite whole grain, swap in your preferred grain.
Once prepared, store this Roasted Sweet Potato Quinoa Salad in a clear container in your fridge for an easy scoop-and-eat meal.
Recipe: Roasted Sweet Potato Quinoa Salad (Meal Prep Friendly)
- 2 sweet potatoes, peeled, cubed, tossed in some olive oil and sea salt.
- 2 cups frozen cranberries
- 1.25 cups quinoa
- 2.5 cups water
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp grainy mustard
- ½ cup pepitas (shelled pumpkin seeds)
- Preheat oven to 400 degrees.
- Place prepared sweet potatoes on a baking tray and roast for 20 minutes.
- After 20 minutes, add frozen cranberries to the tray and toss. Continue to roast for another 20-25 minutes.
- Meanwhile, cook quinoa in water.
- In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup and grainy mustard.
- Toss all ingredients together in a bowl. Top with pepitas. Enjoy for lunch, dinner or as a pre-dinner , tied me over until dinner is ready.
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