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Winter salad with roasted sweet potato, white beans, and crispy quinoa
Difficulty: Easy
Preparation time20 minutes
Cooking time30 minutes
This recipe is simple and quick to prepare, in under 40 minutes. It is vegetarian, naturally gluten-free, and easily adaptable to a vegan version. Thanks to the white beans, it is rich in plant-based proteins. Perfect for winter, it offers a variety of textures and well-balanced flavors. Plus, the roasted quinoa adds an irresistible crunch!
Ingredients
For the roasted ingredients:
- 1 sweet potato, cut into cubes
- 1 ½ cups of cooked quinoa (preferably prepared the day before)
- 1 ½ tbsp of extra virgin olive oil
- ½ tsp of paprika
- ½ tsp of garlic powder
- Salt and pepper to taste
For the dressing:
- ⅓ cup of extra virgin olive oil
- Juice of 1 fresh lemon
- 1 tbsp of yacon syrup
- ½ tsp of ground cumin
- Salt and pepper to taste
- ½ tsp of garlic powder
To assemble the salad:
- 1 can of white beans, rinsed and drained
- 1 to 2 tbsp of cranberries
- 1 bunch of frozen mint, finely chopped
- 1 block of crumbled feta (or a vegan alternative for a plant-based version)
Recipe
- Preheat the oven to 220°C (425°F).
- On a baking sheet lined with parchment paper, spread the sweet potato cubes on one side and the cooked quinoa on the other.
- Drizzle the sweet potatoes with half the olive oil, add the paprika, garlic powder, salt, and pepper.
- Season the quinoa with the remaining oil, a little salt, and garlic powder.
- Bake for about 30 minutes, stirring the quinoa halfway through to ensure even crispiness.
- Meanwhile, prepare the dressing by mixing the olive oil, lemon juice, harissa, yacon syrup, cumin, garlic powder, salt, and pepper in a bowl.
- In a large salad bowl, combine the roasted sweet potatoes, crispy quinoa, white beans, cranberries, and chopped mint.
- Add the crumbled feta, drizzle with the dressing, and toss gently.
- Serve immediately to enjoy the crispiness of the quinoa.
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