Fall
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I've started commuting again for work and I'm on a mission to always have a decent lunch with me. I made a big salad over the weekend and take a container every day. The spinach holds up well for leftovers and it's the perfect filling salad. I used brown rice because I had some leftover from another meal but really, any grain would be delicious.
Roasted Sweet Potato, Spinach, and Grain Salad
- Author: Erin Alderson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Lunch
Ingredients
Scale
- 1 medium sweet potato
- ½ medium onion, sliced
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 cup cooked grain (brown rice, quinoa, millet, etc)
- 2-3 handfuls spinach
- -------------------
- 2 tablespoons lime juice
- 1 tablespoons honey
- 2 tablespoons olive oil
- ¼ cup cilantro, minced
Instructions
- Preheat oven to 350˚. Peel sweet potato and cut in to ¼" cubes. Toss with 1 tablespoons olive oil, onion, and smoked paprika. Roast until tender, 25-30 minutes.
- Cook grain of choice- best done ahead of time or use left over grains. Let cool before using.
- Whisk together lime juice, honey,cilantro, and olive oil. Toss cooled grains with desired amount of spinach and dressing. Top with roasted sweet potatoes.
More Fall
- Roasted Sweet Potato Baked Eggs
- Adobo Acorn Squash, Crispy Quinoa, and Chimichurri
- Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing
- Shaved Brussels Sprout Potstickers
Reader Interactions
Comments
Warm Vanilla Sugar says
This salad is a beauty!
Oliver Green says
Super simple & no-doubt tasty, awesome! Added to this weeks menu. Thanks again 🙂
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Hannah says
Did you put cilantro on the salad? It looks lovely!
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elalderson says
I did, I like a little extra cilantro outside the dressing 🙂
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Kathryn says
I love this kind of salad for lunch - it definitely helps keep hunger at bay during a long working day.
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Sally Beagle says
I like to prepare "salad jars" on Sundays for my husband, who can then just grab one each day and take to work with him. But I think Romaine works best for salad jars. Do you think this sweet potato and grain salad would be ok with Romaine instead of spinach? It sounds so good!
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elalderson says
I think it would be just fine!
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Eileen says
This definitely looks like a perfect work lunch candidate! Sweet and tangy and chewy and filling--win. 🙂
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Sara @ The Cozy Herbivore says
How can something so simple look so gorgeously satisfying? I really can't wait to try this, I love everything about it!
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afarmerinthedell.com says
This sounds great! I love the combination of lime with sweet potatoes. thanks for another great recipe!
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freshandfoodie.com says
Roasting sweet potatoes is the way to go. This looks really yum.
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Lisa says
This salad is so super tasty! I went a little substitution crazy in order to not have to go to the store. I used butternut squash and a mixture of quinoa, lentil and barley. I also used chili powder since I was out of paprika and it was amazing enough that I may continue to do that when I make it again. We get at least a squash a week in our CSA box these days and since I am already backed up by 3.5 squashes I think I am going to be eating a lot of this salad!
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Loretta E says
I never thought of using smoked paprika on roasted veggies! It's my all-time favorite spice that's rarely used...
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petesjoy says
Nice and simple, but very tasty, although I personally thought 1tbsp of smoked paprika was a little excessive! I went with 1/2 tbsp and I also halved the amount of grain (quinoa) as I wanted it to be an equal share of salad and grain. Instead of just using brown onion I mixed in a little red and final additions were toasted pine nuts, avocado and feta, but I wish I also added some halved cherry tomatoes. The dressing was spot on and mincing the coriander into the dressing was genius!
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Jen Lane says
This is fantastic! I am in hardcore love with smoked paprika, so I look for any opportunity to use it. Just made a batch of this with a Trader Joe's brown rice medley (it has brown rice, daikon radish seeds and black barley--VERY hearty!) and will bring it for lunches this week. Thanks!
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Joyce Ward says
Made this for dinner last night. Delicious. Easy to make and really tasty. 5 stars.
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Stephanie says
Wonderful! Made with millet. Added beets to the roasting pan along with a tbsp of turmeric to go with the paprika and then chia seeds as a topper. (My husband then added naked popcorn to the leftovers to bulk it up and said it worked well together.)
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Erik says
This was a well balanced recipe. We used wheat berries and 50/50 mix of arugula and spinach.
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Ana says
Thanks, I used bulgur, as I had as leftover. Easy and tasty recipe
★★★★★
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