Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes, until tender.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- Once cooked, fluff the quinoa and set aside.
- In a bowl, combine roasted sweet potatoes, quinoa, pomegranate seeds, parsley, and feta.
- Toss everything together and serve warm.
Notes
- This dish can be served warm or cold.
- Feel free to add nuts or seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Baking, Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg