Rich in flavor this is a monthly go-to meal at our house. I think I have made over 30 varieties of this salad, and yes every time I make it, it gets better! The 3 main ingredients (quinoa, chickpeas and sweet potatoes) and the vinaigrette are key to making this salad. Outside of that, I am flexible with the herbs and vegetable I add depending what I have in my pantry. It's a quick and easy recipe that is also vegan and gluten free.
Because you can make a big batch, this is a great recipe to bring for a potluck. If you're looking to eat healthy but don't have the time to make lunch everyday this meal is a great go-to.
The three main ingredients that make this a great pantry meal lunch are quinoa, chickpeas and sweet potatoes. I include basic pantry ingredients depending on what I have that week. Feel free to experiment with what pantry staples you have on hand.
Quinoa is more closely related to beets, chard and spinach than to other grains. It's a great source of protein, fiber and when paired with chickpeas and sweet potato keep you satisfied. It's perfect for any meal prep.
- Taking the time to season and slow roast your sweet potatoes is what makes this such a tasty salad.
- Finish this salad with a simple balsamic vinaigrette. I also like to marinate the garlic and onion with some balsamic and olive oil. This takes away the sharp raw flavour leaving it much more balanced. This is a great tip for any salad or sandwich you want to top with raw onions. The basic balsamic vinaigrette can be used for any salad, marinade, I usually make a 3x batch and keep it for tossing with greens for a quick side.
- Rarely do I use a bunch of herbs in a recipe, I make sure to store my Fresh herbs in a beeswax food wrap. They allow air to flow while protecting your greens.
1 large sweet potato
1.5 cups quinoa
1 can chickpeas, drained
1 bell pepper diced
2 carrots grated
1 clove garlic
1 small red onion
1 cup each loosely packed parsley and dill
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon cumin
2 tablespoon balsamic vinaigrette
2 tablespoon olive oil
Basic Balsamic Vinaigrette Ingredients:
1 tablespoon Dijon
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons of maple syrup
How to Make Quinoa and Roasted Sweet Potato Salad:
- Cook your quinoa according to package directions
- Peel and cut your sweet potato in 1 inch cubes, toss with paprika, garlic powder and cumin, season with salt and pepper, drizzle oil and roast on a sheet pan @375 degrees for 30 minutes
- Chop onion and garlic and top with balsamic vinegar and olive oil. Let sit 10 mins solo before adding the other vegetables
- Grate carrot
- Chop pepper
- Drain and rinse chickpeas
- Allow sweet potato and quinoa to cool to room temperature
- Toss it all together!
- Add all vinaigrette ingredients to a mason jar and shake until emulsified * the addition of Dijon will make a unified vinaigrette. **store up to 2 weeks
- Gently fold in herbs and vinaigrette.
Enjoy! I hope you love this recipe as much as our family does. It's perfect for easy meal prep recipe to make for the week. Since the ingredients can change it is a great addition to our meal plan. You can substitute items items like, peas, white beans or cauliflower rice or you could even throw this salad in a lettuce wrap - It's up to you!
This salad is a delicious meal that keeps up to 6 days covered in in the fridge with our Mind Your Bees beeswax wraps - try our Market Fresh print.
Just remember to gently mix each time you serve some. Looking forward to sharing more healthy meal prep recipes with you soon!
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