Sweet Potato and Quinoa Salad with Peanut Dressing 🥜

Cook quinoa according to package instructions. Let it cool.

Peel and dice the sweet potato into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper. Roast in the oven until tender and slightly crispy.

Rinse and drain chickpeas. You can optionally roast them in the oven with a bit of seasoning for added crunch.

Slice zucchini into thin rounds and cut broccoli into small florets.

In a bowl, combine the cooked quinoa, roasted sweet potato, chickpeas, zucchini, and broccoli.

Prepare the peanut dressing by whisking together natural peanut butter, soy sauce, maple syrup, lemon juice, and almond milk to thin it out to your desired consistency.

Drizzle the peanut dressing over the salad and toss everything together until well combined.

Serve the salad in bowls, and enjoy!