Sweet Potato Salad with Quinoa and Hummus Dressing

Step 1

Roast: Preheat oven to 425°F (218°C). Peel and cube sweet potato. Spread onto a parchment-lined baking sheet and drizzle with oil, tossing to evenly coat. Bake for 20 to 30 minutes, until fork-tender.

Step 2

Quinoa: Bring 1 cup of water to a boil then add quinoa. Cover and cook for 10 to 12 minutes, or until water is absorbed and quinoa is tender.

Step 3

Dressing: Stir together hummus, lemon juice and water, and more water as needed to reach a thick sauce consistency.

Step 4

Assemble: Right before serving, toss together all salad ingredients. Drizzle with dressing and serve immediately.