Roasted Sweet Potato and Brussel Sprout Salad

Informations supplémentaires

35 min. | 668 kcal | easy | Vegetarian | Printable version

1. Bake the sweet potatoes Preheat the oven to 425°F. Cut the sweet potatoes into medium sized cubes. Remove the foot of the Brussels sprouts then cut them in half. Place the sweet potatoes and Brussels sprouts on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 24-26 minutes or until tender and colored.

2. Setup Bring a small pot of water to a boil. Thinly slice the onion. Mince the basil.

3. Cook the quinoa Add the quinoa to the pot of water and cook for 12-15 minutes or until tender. Drain, then rinse under cold water to cool.

4. Make the sauce Put the Dijon mustard in a bowl with 1.5 ^2P | 2.5 ^3P tbsp. of Balsamic vinegar, 1 tbsp. of sugar and a pinch of salt. Mix together. Add 1/4 ^2P | 1/3 ^3P cup of oil and whisk until it becomes a homogeneous sauce.

5. Toast the almonds Heat a pan over medium-high heat. Add the almonds and roast 3-4 minutes or until they're browned. Remove from the pan.

6. Plate your dish In a large bowl, mix the arugula with the quinoa, the red onion (to taste), the almonds, the roasted vegetables and the sauce. Add salt and pepper to taste. Serve and garnish with the basil and the crumbled goat cheese. Bon appétit!

500gSweet Potato(es)

113gGoat Cheese

200gBrussels Sprouts

60gArugula

0.5unitRed Onion(s)

20gSlivered Almonds

80gWhite Quinoa

1unitBasil

15mlDijon Mustard

What you need Sheet pan, Bowls, Pan, Pot, Strainer, Whisk.

668 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 91g

30%

fat 24g

37%

cholesterol 28mg

fiber 15g

60%

protein 27g

saturated 10g

50%

sodium 539mg

22%

sugar 17g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg