Sweet potatoes are loaded with minerals, beta-carotene, vitamin C and vitamin B6. They are also great in a summery salad combined with fellow superfoods quinoa, avocado and leafy greens. I love making this salad with a homemade honey and mustard dressing, but it is equally delicious with a lemon vinaigrette. I usually leave the skin on the potato while roasting to minimise food scraps, and it provides a bit more texture.
Serves: 2–4
V, VG
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 sweet potatoes, diced approx. 2cm
- 2 tbsp extra-virgin olive oil
- Pinch sea salt & pepper, to season
- 1 cup uncooked quinoa
- 2 cups reduced-salt vegetable stock
- 2 cups baby spinach and rocket
- 1 avocado, diced
- 4 tbsp almonds, toasted
- 2 tbsp each pepitas & sunflower seeds
- 50g feta cheese, crumbled
- Honey & Dijon Dressing
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp wine vinegar
- 2 tbsp extra-virgin olive oil
Method
- Preheat oven to 220°C. Line large baking tray with baking paper and place sweet potatoes on top in single layer. Drizzle over oil and sprinkle with salt and pepper. Roast for 20–25 mins until soft and slightly golden. Leave to cool.
- Meanwhile prepare quinoa. Place quinoa and vegetable stock in saucepan and bring to boil. Cook covered for 15–20 mins (or according to packet instructions) until stock is absorbed. Set aside to cool slightly and fluff up with fork.
- To make dressing, combine all ingredients in small bowl and whisk together until well blended.
- Place spinach and rocket in large serving bowl and add quinoa and sweet potato. Fold gently to combine. Top with avocado, toasted almonds, seeds and feta cheese. Drizzle with honey and Dijon dressing. Serve immediately,
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