Roasted Sweet Potato and Quinoa Salad
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Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup quinoa
- 1 cup low-sodium chicken broth
- 1 (10-oz) pkg superfood blend (or use 4 cups chopped kale)
- ¼ cup olive oil vinaigrette
- 1 (4-oz) log goat cheese, sliced
Instructions
- Preheat oven to 450°F. Toss together potatoes, oil, salt, and pepper over a rimmed baking sheet. Bake 25 minutes or until tender, stirring after 15 minutes; cool.
- Meanwhile, cook quinoa according to package directions, substituting broth for water; cool.
- Toss together potatoes, quinoa, and vinaigrette in a large bowl; gently stir in greens. Divide among 4 plates. Serve topped with cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
384
|
384
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 12 | 12 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 501 | 501 |
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