Updated: Mar 29, 2020
Let's be real - anything with roasted sweet potato is the bomb, right! Well it is in my book. This salad is light but filling because you have added the high fibre and protein of the lentils and quinoa. Quinoa is gluten free and is one of the only plant foods that contain sufficient amounts of all 9 essential amino acids. Not surprisingly it is touted as a superfood. The dressing in this salad has a lovely blend that will make all your taste buds tingle.This Quinoa Salad with Roast Sweet Potato can be whipped up in a little over half and hour, so give it a shot today!
vegan, dairy-free, gluten free, nut-free
2 small sweet potatoes, cut in half lengthways
1 cup dry quinoa, rinsed and drained
350g tinned, rinsed and drained
1 cob of corn, kernels sliced off
1 red onion, diced
1 red capsicum, diced
1/2 avocado, sliced
20 cherry tomatoes, cut in half
3 cups kale leaves, shredded without the hard centre stalk
1 fresh beetroot, grated
2 cloves garlic, crushed
1 lemon, 1 tsp zest and 2 Tbsp juice
2 Tbsp olive oil
3 tsp honey
1/4 tsp smoked paprika
1 tsp dijon mustard
1/4 tsp salt
optional - 1 Tbsp fresh coriander chopped finely
Step 1 - Preheat oven to 200C
Step 2 - Place the sweet potatoes face down on a baking tray and bake them in the heated oven for 25 -35 mins, or until they are fork tender.
Step 3 - Meanwhile, place the quinoa into a medium saucepan with 2 cups of water. Bring to the boil and then cover and simmer for 15-20 minutes. When finished, stir it and it should fluff up. Let it cool uncovered.
Step 4 - Mix the corn, onion, capsicum, tomatoes, kale and beetroot together in a bowl. Add in the cooled quinoa and the drained lentils.
Step 5 - In a separate small bowl or jar, mix in all the ingredients for the dressing - garlic, olive oil, zest and lemon juice, honey, smoked paprika, mustard, and, salt (optional - coriander - you either love it or hate it). Mix well so that the honey incorporates. Then mix it through the salad and serve on a plate with the roasted sweet potato. Enjoy!