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Sweet Potato and Spinach Quinoa Salad

A nutritious, colorful meal perfect for meal prep, combining protein-rich quinoa with roasted sweet potatoes and fresh spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 2 medium sweet potatoes cut into 1-inch cubes
  • 4 cups fresh spinach leaves
  • 1/2 red onion thinly sliced
  • 1/3 cup pumpkin seeds
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). While it's heating, line a baking sheet with parchment paper.
  • Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread them evenly on the prepared baking sheet.
  • Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they're tender and slightly caramelized.
  • While the potatoes are roasting, prepare the dressing by whisking together the remaining olive oil, maple syrup, and apple cider vinegar.
  • In a large bowl, combine the cooked quinoa, roasted sweet potatoes, spinach, and red onion.
  • Pour the dressing over the salad and toss gently to combine. Top with pumpkin seeds.