High Protein Salada de Batata Doce

Packed with vibrant flavors and wholesome ingredients, this High Protein Salada de Batata Doce is a nutrient-dense twist on a classic Brazilian sweet potato salad. Roasted sweet potatoes pair perfectly with fluffy quinoa, protein-rich black beans, and creamy boiled eggs to create a hearty base, while cherry tomatoes, red onion, and fresh parsley add a refreshing burst of color and texture. Tossed in a zesty olive oil and lemon juice dressing and topped with crumbled feta and creamy avocado, this salad is a mouthwatering balance of savory, tangy, and creamy flavors. Perfect as a high-protein main or a robust side dish, it's ideal for meal prep, picnics, or wholesome weeknight dinners. Ready in under an hour, this protein-packed recipe is as satisfying as it is simple to make.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium Sweet potatoes
• 1 cup Quinoa
• 1 cup Canned black beans, drained and rinsed
• 4 large Eggs
• 1 small Red onion, chopped
• 1 cup Cherry tomatoes, halved
• 0.25 cup Fresh parsley, chopped
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 cup Feta cheese, crumbled
• 1 large Avocado, diced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the sweet potatoes. Toss them in a bowl with 1 tablespoon of olive oil, half of the salt, and black pepper. Spread them on a baking sheet lined with parchment paper.

Step 3

Roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Step 4

While the sweet potatoes are roasting, rinse the quinoa under cold water. In a small pot, add the quinoa and 2 cups of water. Bring to a boil, cover, and reduce to simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool slightly.

Step 5

In a saucepan, bring water to boil and carefully place the eggs. Boil for 9-10 minutes for firm yolks. Once cooked, transfer them to a bowl of ice water to stop the cooking. Peel and chop the boiled eggs once cooled.

Step 6

In a large salad bowl, combine the roasted sweet potatoes, quinoa, black beans, chopped red onion, cherry tomatoes, chopped parsley, and boiled eggs.

Step 7

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, garlic powder, and the remaining salt and black pepper to create the dressing.

Step 8

Pour the dressing over the salad and toss gently to ensure all ingredients are coated.

Step 9

Add the crumbled feta cheese and diced avocado to the salad. Toss lightly again.

Step 10

Serve immediately or refrigerate for up to 2 days. Enjoy as a protein-rich meal or side dish.

Nutrition Facts

Serving size	(1851.3g)

Amount per serving	% Daily Value*
Calories	2631.7

Total Fat 130.1g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 844mg	0%
Sodium 5876.0mg	0%
Total Carbohydrate 279.0g	0%
Dietary Fiber 48.6g	0%
Total Sugars 37.1g
Protein 96.1g	0%

Vitamin D 164IU	0%
Calcium 1139.9mg	0%
Iron 22.5mg	0%
Potassium 3119.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 14.4%

Carbs: 41.8%