Do Your Eyes a Favor with this Sweet Potato Quinoa Salad Recipe

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

Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

Salad:

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

Dressing:

1/2 cup tahini

1/4 cup water

3 tbsp lemon juice

1 tsp garlic

1 tbsp parsley, finely chopped

Instructions

  1. Rinse quinoa thoroughly before cooking in a medium saucepan over the stovetop in one and a half cups of water. Set aside.
  2. Warm avocado oil in a medium-sized skillet over medium heat.
  3. Cook diced sweet potato in the skillet until tender. Set aside.
  4. In a medium bowl, whisk together dressing ingredients.
  5. In a large serving bowl, toss quinoa with cooked sweet potato, dried cranberries, pepitas and the dressing. Serve immediately.

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