High Protein Salada de Batata Doce
Packed with nutrient-dense ingredients, the High Protein Salada de Batata Doce is a flavorful twist on a classic sweet potato salad that’s perfect for a wholesome meal or a satisfying side dish. This vibrant recipe pairs roasted sweet potatoes with protein-rich quinoa, black beans, boiled eggs, and creamy avocado for a hearty texture, while crisp cherry tomatoes, red onion, and fresh parsley add refreshing bursts of flavor. Tossed in a zesty lemon garlic dressing and topped with crumbled feta cheese, this dish comes together in under an hour, making it ideal for busy weeknights or meal prep. Whether you're seeking a high-protein option or a gluten-free delight, this salad offers balanced nutrition without compromising on taste.
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 1 cup Quinoa
- 1 cup Canned black beans, drained and rinsed
- 4 large Eggs
- 1 small Red onion, chopped
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Feta cheese, crumbled
- 1 large Avocado, diced
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes. Toss them in a bowl with 1 tablespoon of olive oil, half of the salt, and black pepper. Spread them on a baking sheet lined with parchment paper.
Roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a small pot, add the quinoa and 2 cups of water. Bring to a boil, cover, and reduce to simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool slightly.
In a saucepan, bring water to boil and carefully place the eggs. Boil for 9-10 minutes for firm yolks. Once cooked, transfer them to a bowl of ice water to stop the cooking. Peel and chop the boiled eggs once cooled.
In a large salad bowl, combine the roasted sweet potatoes, quinoa, black beans, chopped red onion, cherry tomatoes, chopped parsley, and boiled eggs.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, garlic powder, and the remaining salt and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to ensure all ingredients are coated.
Add the crumbled feta cheese and diced avocado to the salad. Toss lightly again.
Serve immediately or refrigerate for up to 2 days. Enjoy as a protein-rich meal or side dish.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 37.1 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1140 mg | 88% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3120 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
