Sweet Potato Quinoa Chickpea Super Salad



  • 1 medium sweet potato

  • 1 14 ounce can chickpeas, drained

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 1/2 cup quinoa + 3/4 cup water

  • 1 large carrot, peeled and grated

  • 1 red bell pepper, cored, seeded and diced

  • 1 cup spinach leaves, torn into bite sized pieces

  • 1/2 cup parsley, chopped


  • 2 cloves garlic, minced

  • 1 tsp honey

  • 1 tbsp balsamic vinegar

  • juice and zest of 1/2 lemon

  • 1/2 tsp each salt & pepper


  1. Preheat oven to 400° Poke sweet potato all over with a fork, and bake on rack in centre of oven about 25 minutes or until you can pierce with a knife.

  2. Remove skin from sweet potato and cut into 1/2 inch cubes

  3. Add quinoa and water to a pot, bring to a boil. Reduce heat to low and cook 15 minutes until water is absorbed. Remove from heat and allow to cool.

  4. Toss all salad ingredients together in a large bowl.

  5. In a small bowl, whisk together dressing ingredients. Add dressing to salad and toss everything together.

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