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American Recipes
Sweet Potato & Quinoa Salad

Sweet Potato & Quinoa Salad

with Avocado, Orange, and Arugula

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Rated 3.1 / 4out of 1277 ratings
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This salad is full of nutrient-dense ingredients like sweet potatoes, quinoa, avocado, and orange. It’s proof that healthy doesn’t have to mean boring! Almonds and feta finish the dish with crunch and tang.

Tags:Gluten freeVeggie
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Quinoa

12 ounce

Sweet Potato

1 jar

Dijon Mustard

1 unit

Lemon

1 unit

Orange

2 ounce

Arugula

½ cup

Feta Cheese

(ContainsMilk)

1 ounce

Sliced Almonds

(ContainsTree Nuts)

1 unit

Avocado

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305.36 kJ
Calories790 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate107 g
Sugar16 g
Dietary Fiber22 g
Protein23 g
Sodium503 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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Prep the ingredients
Prep the ingredients
1

Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil the orange and lemon. Peel and cut the sweet potato into ½-inch cubes.

2

Roast the sweet potatoes and cook the quinoa: Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.

Make the dressing
Make the dressing
3

In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!

Prep the avocado
Prep the avocado
4

Halve, pit, and peel the avocado, then thinly slice.

Plate and serve
Plate and serve
5

Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, almonds, and feta cheese. Enjoy!