Eosinophilic Esophagitis Friendly Roasted Sweet Potato and Quinoa Salad
Total time50 min
Prep time15 min
Cook time30 min
5.0(18)
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the sweet potatoes
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp salt
For the salad
- 3 cups baby spinach
- ⅓ cup dried cranberries
- ⅓ cup pepitas (pumpkin seeds)
- 2 green onions (green tops only), thinly sliced
- ¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the sweet potato cubes, 2 tbsp olive oil, cumin, smoked paprika, 1/4 tsp salt, and black pepper in a large mixing bowl and toss until evenly coated. Spread in a single layer on the prepared baking sheet, making sure the pieces are not touching.
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