This is one of our absolute favorite meals. So much so, in fact, that we both prep a few Tupperwares of it almost every week so we have it on hand for lunches or as a hearty side dish for dinners.
There’s just something about the pairing of tangy goat cheese with sweet ingredients like dried cranberries and cinnamon roasted sweet potatoes that we will never get tired of.
The only downside to this recipe is that it can be a bit time-consuming waiting for the sweet potatoes and quinoa to cook. That’s why we spend some time on the weekends cooking up a big batch of both so making this recipe literally becomes a matter of tossing the ingredients together, which takes mere seconds. (Find out the other foods we meal prep every weekend in this article >).
If you didn’t have time to prep the ingredients, you can always buy pre-peeled, pre-chopped sweet potatoes. Many grocery stores are now selling these. Can’t find? You can sub in butternut squash for the sweet potatoes.
Ingredients:
-
- 3 medium sweet potatoes, peeled and chopped into one-inch chunks
- Cinnamon, to taste
- 1 cup dry red quinoa
- 1/2 cup dried cranberries
- 1/2 cup unsalted pumpkin seeds
- 1/2 cup low fat goat cheese crumbles
- 1 cup fresh parsley, chopped
Directions:
- Preheat the oven to 425 degrees.
- Toss the sweet potato chunks in oil or zero-calorie cooking spray, sprinkle generously with cinnamon, then spread across a baking sheet.
- Bake for about 40 minutes or until sweet potatoes are slightly crisp, turning halfway through.
- While sweet potatoes cook, cook the quinoa according to package directions.
- Once sweet potatoes and quinoa are cooked and cooled, combine all ingredients in serving bowl, toss with more cinnamon, and serve.
Servings: Makes 6 servings
Calories per Serving: 285
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