Date posted: 25/04/2019

Quinoa roasted sweet potato and broccoli salad

    Votes: 5 Average: 4.2


    Small sweet potatoes peeled and cut into ½ inch chunks 3
    Broccoli florets 1 ½ lb
    Large red onion cut into ½ inch chunks 1
    Extra virgin olive oil 4 tbsps
    Everyday Favourites chilli powder 2 tsps
    Smoked paprika 1 tsp
    Kosher salt 1 ½ tsp
    Cooked quinoa 150g
    Zest and juice of 2 limes
    Everyday Favourites pure Canadian maple syrup or Everyday Favourites clear blossom honey 2 tsps
    Clove garlic crushed 1
    Black beans rinsed and drained 1 can
    Pomodoro tomatoes cored and diced 50g
    Freshly chopped cilantro 75g


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    1. Preheat the oven to 400 degrees F.
    2. Place the cubed sweet potatoes, broccoli florets and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer.
    3. Bake until the potatoes are just tender, about 25 min, turning halfway through. Remove from the oven and set aside.
    4. While the potatoes bake, cook the quinoa.
    5. For 1 cup quinoa, use 2 parts water. Bring to the boil and simmer for 15 minutes then remove. Let the quinoa stand for 5 minutes then fluff with a fork.
    6. In a small bowl or large measuring cup, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
    7. In a large mixing bowl, combine the cooked quinoa, black beans, cilantro, tomatoes, roasted sweet potatoes, broccoli and onions.
    8. Pour the dressing over the top, then toss to combine.
    9. Enjoy warm or at room temperature.
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