TOASTED QUINOA AND SWEET POTATOES
Enjoy a delicious blend of sweet and spicy with these nutrient-packed sweet potatoes! Loaded with vitamins and minerals, this dish is as healthy as it is flavorful. Feel free to get creative by adding nuts, feta cheese, or tofu to make it your own. While the quinoa is toasting, don’t forget to toss those sweet potatoes in the oven for a perfect, crispy finish.
Equipment
- 2 sheet pans
Ingredients
- 1 cup quinoa
- 3 medium-sized sweet potatoes peeled and chopped into bite-size pieces
- 3 Tablespoons olive oil divided
- Salt and pepper
- 2 Tablespoons white balsamic vinegar
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon red pepper flakes
- Optional: fresh parsley
Instructions
- Preheat the oven to 425°.
- Prepare quinoa according to package directions. Toss with one tablespoon of olive oil and few shakes or turns of salt and pepper.
- Place a sheet of parchment paper on the roasting pan. Evenly spread the quinoa on top of the parchment paper.
- Place in the oven and roast for 30-40 minutes, tossing every 10 minutes, until slightly crispy. Remove from oven and cool on pan.
- Toss the potatoes in a large mixing bowl with one tablespoon of olive oil and a few turns of salt and pepper.
- Spread evenly onto the roasting pan. Place in the oven and roast for 20-25 minutes, stirring halfway, until potatoes are browned and tender.
- Whisk together one tablespoon of olive oil, white balsamic vinegar, lemon juice, and red pepper flakes in a small bowl.
- Place potatoes and quinoa in a large serving bowl. Pour the dressing on top and gently toss well. Add salt and pepper to taste
Notes
Makes 6 side-dish servings and 3 main-course servings.
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