By Elissa Wa
Preheat the oven to 400°F (200°C).
Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
While the sweet potatoes are roasting, cook the quinoa according to package instructions.
Chop the broccoli and red onion. In the last 5 minutes of roasting, add the broccoli to the baking sheet.
In a small bowl, whisk together maple syrup, apple cider vinegar, and additional olive oil to make the vinaigrette.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, broccoli, red onion, and sunflower seeds. Drizzle with the vinaigrette and toss to combine.
How did this recipe turn out? Let others know!
to rate this recipe
By Elissa Wa
This recipe is ready in 45 and features sweet potatoes, broccoli, red onion and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 400°F (200°C).
Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
While the sweet potatoes are roasting, cook the quinoa according to package instructions.
Chop the broccoli and red onion. In the last 5 minutes of roasting, add the broccoli to the baking sheet.
In a small bowl, whisk together maple syrup, apple cider vinegar, and additional olive oil to make the vinaigrette.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, broccoli, red onion, and sunflower seeds. Drizzle with the vinaigrette and toss to combine.
Calories per Serving: 500
Your Rating:
