I think I could live on sweet potato...
I think this salad has it all: the bitter greens go well with the nutty quinoa and sweet flavors of the potato and creamy avocado. It is really a meal it itself, colorful, well balanced and full of protein from the beans and quinoa. I wanted a salad for dinner and thought I could pull it off, let me know what you think!
Salad
- bag arugula
- large sweet potato
- 1 cup red quinoa
- ~1 cup white beans
- 1 ripe avocado
Dressing
- lemon
- olive oil
- salt
- cracked pepper
- red wine vinegar
Cut sweet potato into 1/2 inch chunks and cook in ~2 tablespoon of olive oil until golden brown on the outside and soft on the inside. Allow to cool.
Cook quinoa according to package directions and allow to cool.
Cut avocado into bit sized pieces and rinse beans.
Arrange generous portion of arugula in salad bowl and top with sweet potato, beans, quinoa and avocado.
Mix a approximately 2 tablespoons good olive oil, 1 tablespoon red wine vinegar with 2 tablespoons fresh squeezed lemon juice. Add salt and pepper to taste. (you may need to adjust the amount of dressing to the size of the salad.)
Toss dressing with salad and serve immediately.
