| Published on November 13, 2024
Quinoa Sweet Potato Salad! A sheet-pan meal prep salad packed with roasted sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts.
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hour
Servings:
4
Jump to Nutrition Facts
This salad is, really, not a true salad.
It’s more like a pile of warm roasted sweet potatoes, caramelizy onions, and crisped chickpeas, all fragranced-up with some sprigs of fresh rosemary and speckled with toasty maple walnuts, piled on quinoa with fresh greens if your heart feels it, and eaten warm – or cold! – at your desk, in between morning and afternoon pumpkin lattes.
It is the food manifestation of cozy, with a healthy foot forward. It is ready for sweater weather. It is fall in a bowl.
Here’s the recipe: sheet pan. The end.
Diced sweet potatoes. Chickpeas. Rosemary. Shallots. Really, just DO IT FOR THE SMELLS. It is fall’s perfume.
Throw some mapled walnuts on there at the end of the roasting session and BAM. What is this, the hottest new vegan restaurant in town?
At this point you have a few options.
The roasted sweet potatoes, chickpeas, caramelizy shallots, maple walnuts, and quinoa all make a delicious and filling meal, period. But my favorite recipes are ones that kind of give you room to improv a bit depending on the mood of the day, and there’s definitely room for that here.
I went with honey mustard dressing and a side of roasted chicken and holy moly. It did not disappoint.
In addition to walnuts being 💯 all on their own, we’re ALSO taking the pledge this month to #ChooseLunch. That means lot of meal prep recipes to keep that midday slump at bay and actually make us, well, want to eat lunch every day? YES.
Walnuts + Meal Prep = Match made in heaven. ♡
Directions
Step 1
Preheat the oven to 425 degrees
Step 2
Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.
Step 3
Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.
Step 4
Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.
Step 5
Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice. Healthy and delicious!
Dressing ideas: this lemon dressing, this honey mustard, or just plain ol’ lemon, olive oil, and salt! Can’t go wrong.
Nutrition Facts(per serving)
424
Calories
27g
Fat
38g
Carbs
10g
Protein
Show Full Nutrition Label
Nutrition Facts
Servings per Recipe: 4
Calories: 424
% Daily Value *
Total Fat: 27g
34.6%
Saturated Fat: 12g
60.0%
Cholesterol: 0mg
0.0%
Sodium: 475mg
20.7%
Total Carbohydrate: 38g
13.8%
Dietary Fiber: 8g
28.6%
Total Sugars: 10g
20.0%
Protein: 10g
20.0%
Vitamin C: 2mg
2.2%
Calcium: 0mg
0.0%
Iron: 2mg
11.1%
Potassium : 534mg
11.4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Healthy recipes, quinoa recipe, sweet recipe, potato recipe, salad recipe, Quinoa Sweet Potato Salad recipe
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