Sweet Potato Feta Quinoa Bowls

Sweet Potato Feta Quinoa Bowls
Sweet Potato Feta Quinoa Bowls | http://saltandwind.com When it comes to getting our eating back on track, we turn to some of our favorite inspiring clean-eating sites and one at the top of that list is Love ...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
-
Servings
2
Sweet Potato Feta Quinoa Bowls | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main
Cuisine
American
Ingredients
11
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
-
Servings
2
Diet
Gluten-Free, Vegetarian
Sweet Potato Feta Quinoa Bowls | http://saltandwind.com

When it comes to getting our eating back on track, we turn to some of our favorite inspiring clean-eating sites and one at the top of that list is Love and Lemons. Jeanine's recipes are always easy-going but inspired kinda like the city of Austin where she lives. So, when it came to a healthy recipe for the holiday season, we went right to her.

For me, a reset meal has to be three things: healthy, delicious, and (most importantly) easy! This roasted sweet potato salad is my go-to fall meal. It’s made from just a few simple ingredients - perfect for a cosy dinner - be sure to save the leftovers for lunch!

Ingredients

  • 1 medium sweet potatoes

    cubed

  • extra-virgin olive oil

    for drizzling

  • kosher salt and Freshly ground black pepper
  • 2 cups baby spinach

    or other salad greens

  • 1 cup cooked quinoa
  • 1/2 cup cooked chickpeas

    drained and rinsed if from a can

  • 1/3 cup crumbled feta cheese
  • 1/4 cup thinly sliced red cabbage
  • 1/4 cup whole raw almonds

    toasted and chopped

  • 2 thinly sliced green onions (aka scallions)
  • Juice of 1/2 lemon

    plus more to taste

Instructions

Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.

Tip

If you like, add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you roast them.

Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and pinches of salt and pepper, to taste. Toss and serve in bowls.

Footnotes

Photography and food styling by Jeanine Donofrio 

http://saltandwind.com/recipes/408-sweet-potato-quinoa-bowls-recipe

Comments