If you really don’t like salad but are still trying to eat healthier, this Sweet Potato Quinoa Spring Salad is a really great recipe to try. This salad is packed with nutrient dense ingredients and is the perfect combination of sweet and savory!
Believe me, I’m not one of those people that can just eat baby spring mix without something diluting the peppery bitterness. I like to add sweet (but still really healthy) ingredients to help make it more palatable, and easier to consistently eat healthy. Which I know from experience can be a challenge!
The sweet potato, avocado, and peas add a lot of moisture to the salad so I sometimes don’t even toss it with the oil.
There are so many wonderful health benefits to all of the ingredients but here are some of my favorites. The sweet potatoes are high in immune-boosting vitamin C, fiber, and essential minerals that you need for healthy nerve and muscle function. They even support your bones, liver, kidneys, and pancreas. The avocados contain more potassium than a banana, as well as heart-healthy fatty acids. Which is a pretty sweet deal. Also, the peas are a great source of vitamin k which is crucial for daily bodily processes.
If you are looking for a make-ahead option, just combine the dry ingredients (un-tossed) in your salad bowl, cover and refrigerate for up to 2 days. When ready to use, drizzle with a little oil, toss, and serve. Easy peasy!
There are very few ingredients to this recipe which is just yet another perk to this recipe. Baby spring mix, frozen peas, cooked quinoa, avocado, and a sweet potato.
You can peel the sweet potato if you’d like, but I am usually too lazy for that. Cut it up into bite- sized cubes, arrange on a lined baking sheet, and bake at 400 for about 20-25 minutes. Move roasted bites to a plate to cool off.
If you have made the quinoa fresh for this recipe, spread it out over a dinner plate to cool faster.
Add all of the ingredients to a large salad bowl.
Toss all over the ingredients together, and serve!
Sweet Potato Quinoa Spring Salad
1 small sweet potato
1 avocado, pitted and cubed
1 cup frozen peas, thawed
1 cup cooked quinoa
1 (5 oz.) container baby spring mix
Oil (olive or safflower)
To roast the sweet potato, cut it up into bite sized cubes, arrange on a lined baking sheet, and bake at 400 for about 25-30 minutes. Move roasted bites to a plate to cool off.
Add all of the ingredients to a large salad bowl. Toss and serve. Cover and refrigerate leftovers for up to 1 day (2 if the salad hasn’t been tossed with the oil yet).