Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (48)
Sweet Potato Quinoa Salad
NUTRITION · PER SERVING50M COOK
CAL 40%·PRO 24%
CARBS 89G45% OF CAL
14G FIBER28G SUGAR47G OTHER
FAT 45G51% OF CAL
6G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful quinoa and roasted sweet potato salad with spinach, avocado, and cranberries dressed in a bright lemon vinaigrette. Fresh and nutritious, it works as a side or light main.
sideamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups chopped sweet potatoes (2 pounds)
- 2 tablespoons olive oil
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons garlic powder
- Salt and pepper
- 1 cup uncooked quinoa
- 5 cups fresh baby spinach (coarsely chopped (4.4 ounces))
- 1 large avocado (chopped)
- 1/3 cup dried sweetened cranberries
- 1/4 cup thinly sliced fresh basil (optional)
- 1 large lemon
- 4 tablespoons red wine vinegar
- 1-1/2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon honey (see note 1)
- 1 teaspoon minced garlic
- 1/2 cup olive oil
At a glance
PER SERVING · TIME 50M
CAL 40%·PRO 24%
CARBS 89G45% OF CAL
14G FIBER28G SUGAR47G OTHER
FAT 45G51% OF CAL
6G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 411mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1826mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.