Empty My Fridge
Quinoa Sweet Potato Salad
Ingredients
- Sweet potato · peeled diced2
- Shallot · peeled roughly chopped2
- Rosemary1 sprig
- Salt1 pinch
- Olive oil1
- Chickpea1
- Walnut1 cup
- Maple syrup2 tbsp
- Quinoa · cooked
- Kale
- Dressing of choice
Instructions
- Preheat the oven to 425°F.
- Spread the sweet potatoes, shallots and herbs on a large sheet pan, then toss with olive oil and salt. Roast for 20 minutes.
- Add the chickpeas to the pan, stir everything together and roast for another 20 minutes.
- Toss the walnuts with maple syrup and a little more salt, add them to the pan, stir, and roast for another 5 minutes.
- Remove the herb stems. Serve the roasted mixture with cooked quinoa, baby kale and your chosen dressing.
Summarized from Pinch of Yum's video. Watch it for the details.
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ShallotChickpeaSweet potatoWalnutKaleQuinoa
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