Cooked - Golden Goddess Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Golden Goddess Salad

8.0

1 large sweet potato, peeled and cubed

2 cups diced carrots

1 large yellow squash, diced

1 large orange bell pepper, ribs and seeds removed, diced

1 large yellow bell pepper, ribs and seeds removed, diced

2 ears corn, kernels cut off cob

2 tbsp olive oil

1 tsp salt

½ tsp ground black pepper

½ tsp garlic powder

4 cups cooked white quinoa with turmeric

1 (15oz/425g) can chickpeas, rinsed and drained

1 batch Golden Goddess Sunshine Dressing (page 241)

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place the sweet potato, carrots, squash, bell peppers, and corn onto the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder, then toss to coat well. Roast for 25 minutes or until the sweet potatoes are tender. Remove from the oven.
In a large bowl, toss the cooked quinoa, roasted veggies, and chickpeas with the Golden Goddess Sunshine Dressing until well combined.
Enjoy! Store leftovers in an airtight container in the fridge for up to 4 days.
Note: When cooking the quinoa according to package instructions, add a ½ tsp of ground turmeric to the cooking water for a flavor and antioxidant boost.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 31 weeks ago

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