Roasted Sweet Potato and Quinoa Salad with Chile and Lime
This hearty salad is packed full of healthy ingredients and a tonne of flavor.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 to 8 servings.
- 1 3/4 pounds sweet potatoes (jewel or garnet, about 4 medium)
- 3 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons mild ancho chile powder
- 1 teaspoon smoked paprika
- 1 1/2 cups quinoa
- 2 3/4 cups water
- 3/4 teaspoon fine sea salt
- 2 teaspoons cumin seed
- 3 tablespoons good olive oil, plus more for drizzling
- 1/2 a small red onion, thinly sliced
- leaves from a small bunch cilantro
- juice of 1-2 limes
- 2 large (ripe but firm) avocados
- 4 ounces goat cheese (or feta, cotija, or queso fresco)
- 1/2 cup toasted pumpkin seeds
Position a rack in the center of the oven and preheat to 375ºScrub the sweet potatoes, trim away the ends, and cut them into 1" chunks. Place them on a rimmed baking sheet, drizzle with the olive oil, salt, chile powder and paprika, and toss to coat. Spread into a single layer, and roast, flipping the potatoes once or twice, until they are soft and golden in places, about 30 minutes.
Meanwhile, place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cool water to cover the quinoa and soak for 5-10 minutes, swishing the quinoa occasionally with you fingers. Drain the quinoa well, and place it in a large saucepan with the water and salt. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender with a hint of bite, about 15 minutes. Let stand 5 minutes, then fluff gently with a fork. Dump into a very large bowl.
Toast the cumin in a small, dry skillet over a medium flame, shaking the pan constantly until the cumin smells toasty, 1 minute. Let cool, then grind in a mortar and pestle or spice grinder.
When the sweet potatoes are done, add them to the bowl with the quinoa. Sprinkle the toasted, ground cumin over, drizzle with the olive oil, add the onion and cilantro and toss to combine. Add enough lime juice to give the quinoa some punch, and more salt if you feel it needs it. Serve the salad topped with avocado slices, crumbled goat cheese, and the pumpkin seeds, drizzling more lime juice and olive oil over the top just before serving.
Adapted from Naturally Ella.
We like this salad best when the components are still slightly warm. But the base can also be made ahead and refrigerated until ready to serve, up to 2 or 3 days. The grains and veg will continue soaking in the flavors and moisture from the dressing, so add more lime, salt, and olive oil until the flavors taste bright and poppy again.
Do be sure to taste your chile powder to verify its mildness before dumping it on the sweet potatoes, or add a few pinches of cayenne if you want it kickier.
Nutritional values are based on one of six servings.
Calories: 591kcal | Carbohydrates: 62g | Protein: 15g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 652mg | Potassium: 1113mg | Fiber: 12g | Sugar: 7g | Vitamin A: 19610IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 4.7mg