Mix up your salad with these seasonal flavors
gluten free dairy free
Do you ever get bored with salads? Especially around the fall-winter months. Say hello to this Roasted Sweet Potato and Quinoa Salad—an easy-to-make delight that’s bursting with PCOS-friendly benefits.
Why you’ll love this recipe…
This Roasted Sweet Potato and Quinoa Salad effortlessly combines ease of preparation with meal prep champion status. The simplicity of roasting sweet potatoes and quickly cooking quinoa makes it a go-to for busy days, ensuring a stress-free cooking experience.
On days when you need an extra hand opt for more convenient options. Roasted sweet potatoes are often found in the frozen aisle. All you have to do is toss them in the oven or air fryer. Quinoa is also available in the frozen section or in microwave-ready pouches that take just minutes to prepare. With its versatility for prepping, prepare a batch at the beginning of the week, and you’ll have a nourishing, PCOS-friendly option ready to enjoy whenever you need it.
You can use this salad as a side or an entree. For a boost of protein, add your favorite proteins on top. Need some protein inspiration? Check out these 20 Ways to Boost Protein
Why this recipe benefits your PCOS…
Blood Sugar Support
While the flavors of this salad offer some sweetness, it also offers blood sugar support. The salad’s star ingredients, sweet potatoes and quinoa, offer a low glycemic impact, ensuring a gradual release of sugars into the bloodstream. Packed with fiber, these components further slow down sugar absorption, promoting sustained energy and preventing rapid spikes.
Discover supplements that also help with blood sugar support!
Lower Inflammation
The salad’s ingredients, including olive oil and apple cider vinegar in the dressing, contribute powerful anti-inflammatory properties. Olive oil, with its healthy monounsaturated fats, serves as an anti-inflammatory agent, while apple cider vinegar is known for its acetic acid content, which may help reduce inflammation and promote overall health. By incorporating these elements, this salad becomes more than just a delightful meal—it becomes a delicious and intentional choice to help manage inflammation and support overall well-being, making it an excellent addition to a PCOS-friendly diet.
Roasted Sweet Potato and Quinoa Salad
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1/2 cup quinoa
- 1 cup of vegetable stock
- 2 cups chopped fresh kale
- 1/4 cup chopped pecans or walnuts optional
- Salt and pepper to taste
- Olive oil for roasting
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon pure maple syrup or sugar-free alternative if desired
- 1/2 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Remove from the oven and set aside to cool.
- Rinse the quinoa under cold water. In a medium saucepan, bring 1 cup of vegetable stock to a boil Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and allow it to cool.
- In a large salad bowl, combine the roasted sweet potatoes, cooked quinoa, chopped kale (massage the chopped kale beforehand to make it more tender), dried cranberries, and chopped pecans or walnuts (if using). Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Pour the apple cider vinaigrette over the salad and toss to coat everything with the dressing. Adjust the seasoning with salt and pepper, if needed. Serve chilled
Nutrition
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