by Mia Syn, MS, RD
November is Sweet Potato Awareness Month. Besides enjoying them in pie and casseroles this Thanksgiving, toss them into your vegetable-packed salads for some seasonal flair. Beta-carotene is a standout in this root vegetable, a plant pigment that our body converts to vitamin A. Vitamin A is important for supporting our vision and eye health. Healthy fats, like the ones found in this lemon tahini dressing, help increase uptake of beta-carotene when enjoyed with sweet potatoes. This vision-loving salad is perfect for your fall gatherings and entirely plant-based with no shortage of protein, nutrients or flavor.
Sweet Potato Lemon Quinoa Salad
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
2 medium sweet potatoes, peeled and diced
1 tbsp avocado oil
1 cup quinoa, uncooked
1/4 cup dried cranberries
2 tbsp pepitas
4 cups arugula
1/2 cup tahini
1/4 cup water
3 tbsp lemon juice
1 tsp garlic
1 tbsp parsley, finely chopped
- Rinse quinoa thoroughly before cooking in a medium saucepan over the stovetop in one and a half cups of water. Set aside.
- Warm avocado oil in a medium-sized skillet over medium heat.
- Cook diced sweet potato in the skillet until tender. Set aside.
- In a medium bowl, whisk together dressing ingredients.
- In a large serving bowl, toss quinoa with cooked sweet potato, dried cranberries, pepitas and the dressing. Serve immediately.