Sweet Potato and Quinoa Salad with Lemony Tahini-Maple Dressing
Ingredients
- 1 large sweet potato, cut into 3/4 -inch pieces (about 2 1/2 cups)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Drizzle of olive oil plus 1 tablespoon (or coconut aminos)
- Salt and freshly ground black pepper to taste
- 1 cup uncooked quinoa, rinsed
- 2 medium yellow onions, sliced into rings
- Drizzle of coconut aminos (optional)
- 2 packed cups arugula
- 1/2 cup cashews or to taste
Tahini dressing
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 garlic clove
- Salt and black pepper to taste
Preparation
Preheat the oven to 425ºF and line a large rimmed baking sheet with a silicone mat or use a nonstick sheet
Transfer the sweet potato to the prepared baking sheet, add the thyme, cinnamon, nutmeg, salt, and pepper, drizzle with olive oil, and toss to coat
Roast the sweet potato for about 20 minutes or until fork tender, tossing halfway
Add the quinoa with 2 cups water to a medium saucepan, bring to a boil, then reduce the heat and simmer covered for 15 minutes
Remove the quinoa from the heat and set aside
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat or add 1 tablespoon coconut aminos to the onion and cook the onions for about 20 minutes or until golden brown, stirring occasionally
Drizzle the onions with coconut aminos if desired
To a medium jar, add the tahini, lemon juice, Dijon mustard, maple syrup, and 1/3 cup water, grate the garlic into the jar, place the lid on and shake vigorously, then season with salt and pepper
Transfer the quinoa to a large bowl and mix in the arugula
Add the sweet potato, onions, and cashews to the bowl and mix to combine
Drizzle with the dressing
Notes
Serves 4
