Lemon Quinoa Sweet Potato Salad
When I was in elementary school, my parents let me play “restaurant” in the kitchen. I would create menus and set the dining room up. They even let me cook/ bake items on my menu. Since then, cooking has always been fun for me. The kitchen is where I can imagine new things and play around with colorful foods that nourish the mind, body, and spirit.
This salad is a piece of art I am so proud of. Light, refreshing, and nourishing are three words to describe it. The textures and the tastes complement each other well– and look at all the colorful veggies used to make this white plate beautiful. It’s so fun being able to combine my passion for healthy living, science, and nutrition with my passion to create beautiful things.
- I recommend pairing this with my pistachio crusted tofu. The two dishes complement each other well and make a complete, balanced meal.
- Add in some chickpeas, black beans, or tempeh to the salad to make it a complete meal.
- Serve it as a side salad.
A great option for Meatless Monday!
- 2 cups chopped broccoli
- 1 large bell pepper
- 1 large onion
- 1 large sweet potato or purple sweet potato
- 1 cup chopped carrots
- 1 cup cooked quinoa (or 1/2 uncooked quinoa + 1 cup water)
- 6-8 cups greens (e.g. kale, spinach, arugula, or a mix of them)
- 1/4 cup cashews*
- 1/4 cup water
- 1-3 tbsp lemon juice
- 1 tbsp nutritional yeast (optional)
- 1/2 tsp black pepper
- 2 tbsp dried basil
- Preheat oven to 375F. Wash and chop the broccoli, bell pepper, onion, sweet potato, and carrots. Place the veggies on baking sheets. It works best to keep the potatoes and carrots on the same sheet since they will take longer than the other vegetables. Roast the veggies in the oven for ~20-30 minutes. Be sure to rotate the pans and stir often to avoid burning.
- If your quinoa is not cooked, combine 1 cup water with 1/2 cup uncooked quinoa in a small sauce pan. Bring to a boil and then reduce to medium heat and cover. Allow quinoa to cook (~15 minutes).
- In a blender, combine cashews with water, lemon juice, nutritional yeast, black pepper, and dried basil. Blend until smooth.
- Wash the leafy green veggies. Place in a large bowl. Add the cooked quinoa, roasted veggies, and dressing. Mix well until evenly coated.
- Note 1: If you have a nut allergy, swap in 1/4 cup pumpkin seeds for the cashews. You may need to add a little more water for thinning.
- Note 2: You can add more roasted veggies if you'd like! Brussels sprouts, asparagus, zucchini, and eggplant would all be great options in this salad.