Description
A vibrant, nutrient-packed salad featuring roasted sweet potatoes and beets, fluffy quinoa, and a creamy avocado lime dressing.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups water
- 1 ripe avocado
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely diced
- 1/4 cup toasted pumpkin seeds
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes and beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
- While vegetables roast, combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.
- In a blender, combine avocado, lime juice, remaining olive oil, cilantro, salt, and pepper. Blend until smooth and creamy.
- In a large bowl, combine roasted vegetables, cooked quinoa, and red onion. Drizzle with avocado lime dressing and toss gently to coat.
- Garnish with toasted pumpkin seeds and serve immediately or chill before serving.
Notes
You can customize the seasonings to taste.