Oh I love this salad, it's comforting and softly textured like your favorite sweater. The sweet potato gets a run in a hot oven with sliced shallot which turns sweet and caramelized. The bed of crisp winter greens underneath provides great balance, as does the drizzle of nutty tahini and acidic-sweet drops of balsamic vinegar.
"Nutritional yeast is a smart replacement for a sprinkle of cheese, providing cheesy-like flavor and a pop of amino acids which aid in nutrient absorption. Find it in the healthy foods section at your grocer."
Notes: Garlic-infused olive oil and nutritional yeast are Trader Joe's.
ROASTED SWEET POTATO & QUINOA SALAD
Ingredients: 1 sweet potato, 1 shallot, 1/2 tbsp. garlic-infused olive oil, 1/2 can chickpeas-drained and rinsed, 1 avocado-chopped, 2 cups mixed winter greens, 1/2 cup cooked quinoa, 2 tsp. nutritional yeast, 1 tbsp. balsamic vinegar, 1 tbsp. tahini, salt and pepper.
1. Preheat oven to 400*. Peel and dice potato, slice shallot. Place both on a baking sheet covered with parchment paper. Drizzle with garlic olive oil, salt and pepper to taste. Roast for 20-25 minutes until potato is fork-tender. Remove and set aside.
2. Tumble greens on big plate. Add warm potato, cooked quinoa, chickpeas, and avocado over the top. Sprinkle with nutritional yeast. Add a drizz of tahini, then dribble over balsamic vinegar. Salt and pepper to taste.