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Sweet Potato and Quinoa Bowl with Feta and Mint

Sweet Potato and Quinoa Bowl with Feta and Mint
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Ingredients

Scale
  • 4 cups, sweet potato cubed
  • 1 1/2 cups quinoa, cooked
  • 2 cups red cabbage, sliced
  • 1 16-oz can chick peas, drained
  • 3 cups your favorite greens
  • 1/4 cup fresh mint, chopped
  • 4 oz. feta cheese, cubed
  • 2 green onion, sliced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt

Dressing

  • 1/2 cup olive oil
  • 1/2 cup lime juice
  • 1 teaspoon honey
  • kosher salt

Instructions

  1. Preheat oven to 400˚F.
  2. Lay the cubed sweet potatoes on a sheet pan in a single layer. Drizzle lightly with olive oil.
  3. Roast the sweet potatoes just until tender, 10 minutes or so.
  4. Mix together the chili powder, coriander, cumin, and kosher salt.
  5. Remove the sweet potatoes from the oven and distribute the chili powder mixture over the top of the sweet potatoes. Gently toss and allow the sweet potatoes to cool.
  6. Toss the cooled sweet potatoes with the quinoa, chickpeas, red cabbage, and mint.
  7. Lay the greens on a large plate and spoon the sweet potato mixture over the top.
  8. Drizzle with the dressing.
  9. Garnish with the feta cheese and green onions.

Dressing

  1. Mix together the lime juice and honey.
  2. Whisk in the olive oil.
  3. Season with kosher salt.

Notes

Serve this dish salad bar style with all the ingredients laid out individually. This is a fun alternative so everyone can customize their salad to their liking.

Nutrition

Find it online: https://lifeatthetable.com/sweet-potato-and-quinoa-bowl-with-feta-and-mint/

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