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Tropical Quinoa Salad Bowl Recipe

30m total time

Indulge in a vibrant and nourishing Tropical Quinoa Salad Bowl, brimming with the wholesome goodness of sweet potatoes, fresh mango, and nutrient-packed quinoa, all harmonized with a touch of seaside flavor from delicate seaweed strands.

Cost: null
lunch
hawaiian
healthy
vegetarian
seaweed
quinoa
mango

Ingredients

1 cup quinoa
1 large sweet potato, cubed
1 mango, diced
1 bunch asparagus, trimmed
2 cups arugula
2 nori seaweed sheets, shredded

Seasoning

1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Steps

Preheat the oven to 400°F (200°C).
On a baking sheet, toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 20 minutes or until tender.
In a saucepan, cook the quinoa according to package instructions.
In a separate pan, sauté the trimmed asparagus until tender-crisp.
Divide the cooked quinoa, roasted sweet potatoes, mango, asparagus, and arugula between two bowls.
Sprinkle shredded nori seaweed on top and serve.

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