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!
or other salad greens
drained and rinsed if from a can
toasted and chopped
plus more to taste
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.
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.
Photography and food styling by Jeanine Donofrio