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Winter salad with roasted sweet potato, white beans, and crispy quinoa

Difficulty: Easy
Horloges
Preparation time20 minutes
Preparation time
Cooking time30 minutes
Winter salad with roasted sweet potato, white beans, and crispy quinoa

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!

See the recipe

Ingredients

For the roasted ingredients:

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

  1. Preheat the oven to 220°C (425°F).
  2. 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.
  3. Bake for about 30 minutes, stirring the quinoa halfway through to ensure even crispiness.
  4. Meanwhile, prepare the dressing by mixing the olive oil, lemon juice, harissa, yacon syrup, cumin, garlic powder, salt, and pepper in a bowl.
  5. In a large salad bowl, combine the roasted sweet potatoes, crispy quinoa, white beans, cranberries, and chopped mint.
  6. Add the crumbled feta, drizzle with the dressing, and toss gently.
  7. Serve immediately to enjoy the crispiness of the quinoa.
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