1 sweet potato, cubed
1 (14.5-ounce) can sliced beets
2 tablespoons olive oil
2 teaspoons garlic salt
½ teaspoon onion powder
½ teaspoon smoked paprika
8 cups spring mix salad
2 cups quinoa, cooked
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, diced (about 1 cup)
1 large tomato, diced (about 1 cup)
1 cup carrot strips
1 cup hummus, your choice (I recommend avocado jalapeño hummus)
½ cup sun-dried tomatoes, chopped
½ cup artichoke hearts, chopped
- Preheat oven to 400°F.
- In a medium bowl, toss sweet potato and beets with olive oil, garlic salt, onion powder, and paprika.
- Roast for 20 minutes until tender.
- Assemble salads with 2 cups spring mix, ¼ potato-beet mixture, ½ cup quinoa, ¼ can garbanzo beans, ¼ cup pepper, ¼ cup tomatoes, and ¼ cup carrots. Mix together.
- Top each salad with ¼ cup hummus, 2 tablespoons sun-dried tomatoes, and 2 tablespoons artichokes hearts. Enjoy!
|NUTRITIONAL INFO||PER SERVING|
|Calories||550 (180 from fat)|
|Carbohydrate||77g (20g dietary fiber, 18g sugar)|
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.