Lunch: Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

Recipe by Anna Watson Carl Feta and dried cranberries take healthy ingredients like quinoa and kale from ho-hum to hell yeah.

This recipe includes fertility superfoods such as:

Kale, Cranberries

Health and fertility benefits of Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

3 sweet potatoes, peeled and cubed
5 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 c. dried quinoa, rinsed under cold water
1/2 bunch Tuscan kale, thinly sliced (4 cups)
1/2 c. dried cranberries
1 tbsp. balsamic vinegar
1/2 c. Feta, crumbled

Instructions

Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil. Arrange sweet potatoes on the baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and roast until golden and tender, about 25 minutes.
Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.
In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in the feta just before serving.

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