Roasted Sweet Potato & Quinoa Salad

13 60 559
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 1
Roasted Sweet Potato & Quinoa Salad
Health Highlights


1 small potato Sweet potato (diced)
1 tbsp Olive Oil, Extra Virgin
1 pinch Salt
1 dash Black pepper
1/4 cup Quinoa, uncooked
1/2 cup Black beans, canned (drained and rinsed)
1/4 cup chopped Red bell pepper
2 cup Arugula
1 tbsp Cranberries, dried
1 tbsp hulled Sunflower seeds
1/4 cup Mango (Mango Balsamic Vinaigrette)
1 tbsp Balsamic vinegar (Mango Balsamic Vinaigrette)
1 1/2 tbsp Water (Mango Balsamic Vinaigrette)


Preheat oven to 400ºF.

Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.

Place the quinoa and half a cup of water in a covered pot on high. Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the liquid is all soaked up and the quinoa is tender.

Puree the mango with the balsamic vinegar and water, and set aside.

Allow the roasted potatoes and quinoa to cool to room temperature.

Start layering the salad in the jar beginning with the black beans. Add the cooked quinoa, and pour the mango balsamic vinaigrette on top.

Top with diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.

Screw top on securely, and store in the fridge.

When you're ready to eat, give the jar a good shake to mix everything up and enjoy!

Nutrition Facts

Per Portion

Calories 559
Calories from fat 205
Calories from saturated fat 29.2
Total Fat 22.8 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.7 g
Monounsaturated Fat 11.3 g
Cholesterol 0
Sodium 642 mg
Potassium 1536 mg
Total Carbohydrate 79 g
Dietary Fiber 20.5 g
Sugars 22.8 g
Protein 19.3 g

Dietary servings

Per Portion

Fruit 0.6
Grain 2.1
Meat Alternative 1.0
Vegetables 4.9

Energy sources