This salad is, really, not a true salad.
It’s more like a pile of warm roasted sweet potatoes, caramelizy onions, and crisped chickpeas, all fragranced-up with some sprigs of fresh rosemary and speckled with toasty maple walnuts, piled on quinoa with fresh greens if your heart feels it, and eaten warm – or cold! – at your desk, in between morning and afternoon pumpkin lattes.
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DESCRIPTION
Quinoa Sweet Potato Salad! A sheet-pan meal prep salad packed with roasted sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts.
INGREDIENTS
Sweet Potato Salad
- 2 large sweet potatoes, peeled and diced
- 2 shallots, peeled and roughly chopped
- a sprig of rosemary or thyme
- a pinch of salt
- a swizzle of olive oil
- 1 14-ounce can chickpeas
- 1 cup whole walnuts
- 2 tablespoons maple syrup
Extras
- cooked quinoa (for serving, optional)
- baby kale (for serving, optional)
- dressing of choice (see notes)
INSTRUCTIONS
- Preheat the oven to 425 degrees.
- Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.
- Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.
- Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.
- Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice. Healthy and delicious!
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