Recently I decided I needed to start eating healthy again. I’d been eating lunch out often and decided it was time to start making my lunches at home. It saves money, time and I made this out of just a couple things I had in the house. I’ve been buying salads from a local shop with an amazing quinoa, beet and feta salad. I can’t figure out all of the ingredients in it so I made a very basic version of the salad. If you’d like you can add some sunflower seeds (the salad I usually buy has them in it) but I didn’t have any in the house and to be honest, it’s Sunday and i’m too lazy to go to the grocery store today.. I hope you enjoy this recipe!

Roasted Sweet Potato & Quinoa Salad | Vegetarian Meal Prep

2016-11-13 15:30:17

Serves 2

This recipe is an easy, healthy vegetarian meal to prepare in advance for your lunch at home, on the go or at work.

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Total Time

1 hr

Total Time

1 hr

429 calories

48 g

8 g

23 g

11 g

4 g

184 g

250 g

6 g

0 g

18 g

Nutrition Facts

Serving Size

184g

Servings

2

Amount Per Serving

Calories 429

Calories from Fat 198

% Daily Value *

Total Fat 23g

35%

Saturated Fat 4g

21%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 8mg

3%

Sodium 250mg

10%

Total Carbohydrates 48g

16%

Dietary Fiber 8g

31%

Sugars 6g

Protein 11g

Vitamin A

199%

Vitamin C

7%

Calcium

19%

Iron

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 Teaspoon Smoked Paprika
2. Pinch of Ground Pepper
3. Pinch of Maldon Salt
4. 2 Tbsp of Olive Oil
5. 1 Large Sweet Potato
6. 1/2 Cup Quinoa
7. 1/8 Cup Feta
8. 1 Large Beetroot
9. Fresh Basil to taste
10. Rocket Lettuce
11. 2 Tablespoons Sesame Seeds

Instructions

1. Preheat your oven to 180 degrees C. The best place to start is with the sweet potato, because that takes the longest to make. Give the sweet potato a quick wash ensuring that there is no dirt left on the skin. If you want you can peel the potato but I prefer to leave the skin on. The cut the potato into chunky slices. Put the pieces in a bowl and add smoked paprika, salt, pepper and olive oil. Mix together so each piece is completely covered. Then place the sweet potato onto a baking tray and cook until the pieces are soft, approx 20 - 30 minutes.
2. Once these are done, take them out and let them cool.
3. Time to cook the quinoa! To cook quinoa, you need 1 cup of water to a half a cup of quinoa. Bring the water to a boil before adding the quinoa. This was only my second time ever making quinoa so there could be better steps out there but this is how I did it. Add the half cup of quinoa to the boiling water and let simmer until all the water is gone.
4. Chop the cooked beet into cubes and add to the quinoa. Then chop or crumble the feta into the beet and quinoa mix. Add basil to taste, I used about 4 fresh leaves. Then add salt and pepper to taste.
5. Once all the components are complete, add rocket as the base and top with the quinoa mix and roasted sweet potato. Top everything with the sesame seeds and you're done!

By Aisling

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calories

429

fat

23g

protein

11g

carbs

48g

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