Loaded Mediterranean Salad

Ingredients
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
 
Directions

1. Preheat oven to 400°F.
2. In a medium bowl, toss sweet potato and beets with olive oil, garlic salt, onion powder, and paprika.
3. Roast for 20 minutes until tender.
4. 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.
5. 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)
Total fat	21g
Saturated fat	2.5g
Cholesterol	0mg
Sodium	1290mg
Carbohydrate	77g (20g dietary fiber, 18g sugar)
Protein	19g

 
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