Ingredients
2 large sweet potatoes (about 3 cups peeled and cubed)
12 oz (340g) pasta of choice (cooked al dente)
1 cup crumbled feta cheese
4 cups baby spinach (chiffonade-cut)
1 garlic clove
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp lemon zest
Salt and pepper
2 tbsp chopped fresh parsley
2 tbsp red onion (finely chopped)
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 2 tbsp olive oil, salt, and pepper
Spread on a baking sheet and roast for 25 minutes until caramelized
Meanwhile, cook pasta al dente and drain
In a large bowl, whisk lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper for dressing
Add roasted sweet potatoes, cooked pasta, feta, spinach, parsley, and red onion to bowl
Toss gently to combine and refrigerate for at least 30 minutes before serving
Notes
Optional add-ins: cherry tomatoes, toasted pine nuts, or halal chickpeas
Storage: Keep refrigerated for up to 3 days
For vegan version, substitute halal vegan feta
Adjust seasonings to taste
- Prep Time: 15
- Cook Time: 30
- Category: Lean Chicken
- Method: Roasting & Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg