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Sweet Potato Fennel Salad w/ Quinoa & Chickpeas! So good! {vegan, gluten-free}

Sweet Potato Fennel Salad w/ Quinoa & Chickpeas

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 364kcal


  • 2 sweet potatoes
  • 1/4 cup dry quinoa
  • 1/3 cup chickpeas
  • 1 Tbsp olive oil
  • 3 cups chopped romaine lettuce
  • 2 sprigs fresh fennel


  • Preheat oven to 425 degrees.
  • Peel and cube the sweet potatoes.
  • On a baking tray, lay the cubed sweet potatoes flat and spray with coconut oil. Sprinkle a little bit of sea salt over them, then bake for about 30 minutes.
  • While the sweet potatoes are baking, cook the quinoa according to directions (using 1/2 cup of water).
  • Once the sweet potatoes are soft and the quinoa has cooked, put the salads together by layering the romaine lettuce, sweet potatoes, quinoa, chickpeas, olive oil, and fennel.
  • Serve and enjoy!


Calories: 364kcal | Carbohydrates: 57.8g | Protein: 11.8g | Fat: 10.5g | Fiber: 11.1g