The Vegan Roasted Sweet Potato And Beet Quinoa Salad With Avocado Lime Dressing is tasty and has 320 kcal per serving. This salad takes 55 minutes to prepare. Serve this at holiday, events, feasts, lunches, festivals, or get-togethers. It contains uncooked quinoa, sweet potatoes, beets, olive oil, salt, cucumber, red onion, parsley, pumpkin seeds, black pepper, avocado, lime juice, water, & garlic. We may pair this recipe with grilled tofu steaks, tomato basil soup, vegan lentil patties, cucumber salad, iced green tea, lemon mint water, sourdough bread, garlic bread, fresh orange juice, lime sparkling water, chickpea cutlets, or baked falafel. Store the Vegan Roasted Sweet Potato And Beet Quinoa Salad With Avocado Lime Dressing in the refrigerator for 4 days.
STATS:
- Calories: 320 kcal
- Total Time: 55 minutes
- Diet: Vegan
- Cooking Time: 35 minutes
- Cuisine: American
- Serving Size: 1 bowl
- Prep Time: 20 minutes
- Servings: 6
- Course: Main
EQUIPMENT:
- Measuring cups
- Baking sheet
- Cutting board
- Small blender
- Knife
- Measuring spoons
- Baking paper
- Large mixing bowl
- Medium saucepan
- Mixing spoon
INGREDIENTS:
FOR THE SALAD:
- Quarter tsp black pepper
- 1 tbsp olive oil
- Half cup chopped red onion
- 2 medium sweet potatoes
- Quarter cup chopped parsley
- 2 medium beets
- 1 cup uncooked quinoa
- Half tsp salt
- 1 cup diced cucumber
- Quarter cup pumpkin seeds
FOR THE AVOCADO LIME DRESSING:
- One large avocado
- 1 clove garlic
- Quarter tsp salt
- 2 tbsp water
- One tbsp olive oil
- ⅛ tsp black pepper
- 3 tbsp fresh lime juice
INGREDIENT NOTES:
QUINOA:
- This is the main grain in the salad. Quinoa makes the salad filling and gives fiber. It absorbs the flavors well and pairs perfectly with lime dressing. You may use brown rice, wild rice, or millet as per your preference.
SWEET POTATOES:
- They give soft texture & sweet taste after roasting. Sweet potatoes maintains the earthy taste of the beets. You may use pumpkin, butternut squash, or carrots as an alternative.
BEETS:
- Beets give beautiful deep-red color and earthy taste. They get tender and caramelized after roasting. You may use turnips, carrots, or golden beets as another choice.
OLIVE OIL:
- Oil helps to roast the vegetables properly and give rich taste. It stick the seasonings to the vegetables as well. You may use avocado oil, sunflower oil, or canola oil as a substitute.
CUCUMBER:
- It gives refreshing crunch that pairs well with roasted vegetables. Cucumber makes the salad fresh and lighter. You may use celery as another idea.
AVOCADO:
- Avocado is the main ingredient in the dressing. It includes creamy texture without using dairy products. Tahini is good to use as a substitute.
WATER:
- It helps the dressing to get thin as per the desired consistency. Water makes the dressing to blend easily with the salad. Use unsweetened vegan milk as per your preference.
INSTRUCTIONS:
- First, include baking paper on the sheet and warm the oven to 400°F.
- Cut the sweet potatoes and beets in cubes and place them on the sheet.
- Season the cubes with salt, olive oil, and pepper then roast them for 35 minutes.
- Then rinse the quinoa properly and cook as per package guidelines.
- Blend garlic, salt, olive oil, black pepper, avocado, lime juice, and water to make a smooth mixture.
- Combine cooked quinoa, red onion, parsley, roasted vegetables, pumpkin seeds, cucumber, and avocado lime dressing in the large bowl.
- Lastly, gently toss the salad and serve.
SERVING SUGGESTIONS:
MAIN:
- Vegan Lentil Patties
- Chickpea Cutlets
- Grilled Tofu Steaks
- Lemon Herb Tempeh
- Baked Falafel
SOUP:
- Tomato Basil Soup
- Roasted Red Pepper Soup
- Carrot Ginger Soup
- Creamy Cauliflower Soup
- Lentil Soup
BREAD:
- Whole Wheat Dinner Rolls
- Garlic Bread
- Sourdough Bread
- Multigrain Bread
- Rosemary Focaccia
SIDE DISHES:
- Grilled Asparagus
- Steamed Green Beans
- Cucumber Salad
- Fresh Fruit Salad
- Roasted Brussels Sprouts
DRINKS:
- Lime Sparkling Water
- Iced Green Tea
- Lemon Mint Water
- Cucumber Infused Water
- Fresh Orange Juice
TIPS:
- Roast the beets and potatoes individually to keep them from color transfer.
- Cool the vegetables properly before mixing.
- To remove bitterness from the salad, rinse the quinoa properly.
- Include dressing before serving for fresh texture.
- Toast the pumpkin seeds for better crunch and taste.
STORAGE INFORMATION:
FRIDGE:
- Include the salad in the box for four days to use later. Store the dressing and salad in different vessels.
FREEZER:
- You may freeze the roasted vegetables and quinoa for two months. Avocado dressing is not good to freeze.
FAQs:
Is pre-cooked quinoa good to include?
- Yes, you may use 3 cups of cooked quinoa.
Can I make this salad early?
- Prepare all components two day in advance and keep them individually.
Is this salad good to serve cold?
- Yes, it taste well cold, warm, or at room temperature.
NUTRITIONAL INFORMATION:
Calories: 320 kcal
Net Carbs: 29 g
Total Carbs: 37 grams
Fiber: 8 g
Protein: 8 grams
Fat: 16 g
Iron: 2.8 milligrams
Calcium: 65 mg
Vitamin A: 11,500 IU
Sodium: 280 milligrams
Potassium: 820 mg
