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Makes: 2 servings
Prep time: 5 minutes
Cook time: 18 minutes
1 small sweet potato, peeled and cut into 1/2-inch dice
1/2 teaspoon olive oil
3/4 cup quinoa
1/2 cup canned white kidney or cannellini beans, drained and rinsed
1/4 cup fresh lemon juice
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1. Preheat the oven to 375 degrees. In an 8-inch square baking dish, toss the sweet potato, oil, salt, and black pepper to taste. Roast for 16 to 18 minutes until tender, stirring often.
2. Meanwhile, cook the quinoa according to package directions.
3. In a serving bowl, combine the sweet potato, beans, quinoa, lemon juice, mint, and parsley. Toss to coat, season with salt and black pepper to taste, and serve.
Nutrition facts per serving: 389 calories, 16g protein, 73g carbohydrate, 5g fat (1g saturated), 12g fiber
Originally published on FitnessMagazine.com, April 2011.