One of the best things about spring spending weekend mornings at charming farmer markets with stands full of beautiful flowers and fresh produce. I buy most, if not all, of my vegetables and fruits from a local market to make healthy salads that are light and clean. I love to use this particular recipe because it's easy to make, healthy, and simply delicious!

This sweet potato and spinach salad is full of plant-based protein and complex carbs that are filling, delicious, and healthy.

If you can't get your hands on roast onion balsamic, just use regular balsamic or make a homemade salad dressing using a dash of oil, mustard, fresh herbs, and apple cider vinegar. Make sure to save the leftover ingredients to make a new and creative salad or even a stuffed sweet potato.

If you love this recipe, stash it in your summer cookbook and check out Mairi Rivers for more delicious vegan meals.

Recipe Developer: Mairi Rivers, @gingervegan

Why we love it: When the sun is shining and the weather is hot, our bodies naturally crave refreshing foods, and this salad always hits the spot. You don't have to worry about 'eating enough' because the sweet potato and quinoa will keep you satisfied and full.

Make it for: A healthy lunch or dinner. If you're meal prepping for the week to get in shape for summer, add this recipe to your daily lunch list.

Prep Time: 10 minutes

Bake Time: 30 minutes

Roasted Sweet Potato & Spinach Grain Bowl

Makes 1 large salad

Ingredients

  • 2 onions
  • 1 very large sweet potato
  • 3 tbsp Roast Onion Balsamic
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cups of cooked quinoa
  • 1 cup of edamame beans
  • 2 tbsp chopped flat-leaf parsley

Instructions

  1. Preheat the oven to 392°F/200°C.
  2. Chop the onion and peel and chop the sweet potato into 2cm chunks.
  3. Place in a roasting tray along with 2 tbsp of the balsamic vinegar, oil, salt, and pepper. Toss to coat and bake for 30 minutes, stirring once or twice during that time.
  4. Once the potato is soft remove from the oven and leaves to cool.
  5. Cook the edamame beans in boiling water for 5 minutes, drain and leave to cool
  6. Mix the roast vegetables with the beans, quinoa, and parsley and drizzle over the remaining 1 tbsp of vinegar - your salad is ready to go! I added spinach and avocado to complete my meal.