Directions
- 1Dice the sweet potato.
- 2Season the diced sweet potato with olive oil, salt, pepper, and mixed herbs.
- 3Roast the sweet potato at 200°C for 35 minutes.
- 4Rinse and drain one can of chickpeas.
- 5Season the chickpeas with salt, pepper and mixed herbs.
- 6Roast the chickpeas for 30 minutes, mixing halfway.
- 7Cook the quinoa in vegetable stock according to package directions.
- 8Prepare the honey mustard dressing by combining Greek yoghurt, Dijon mustard, seeded mustard, honey, minced garlic, lemon juice, salt and pepper.
- 9In a large bowl, combine the baby spinach, cooked quinoa, roasted sweet potato, roasted chickpeas, crumbled feta cheese, and honey mustard dressing.
- 10Mix well and serve.
Ingredients
- 1 sweet potato
- 1 tbsp olive oil
- 0 salt
- 0 pepper
- 0 mixed dried herbs or seasonings of choice
- 0 all purpose seasoning or seasonings of choice
- 400 g chickpeas
- 1 cup quinoa
- 2 cups vegetable stock
- 1 heaped tbsp greek yoghurt
- 2 tsp dijon mustard
- 2 tsp seeded mustard
- 2 tsp honey
- 1 tsp minced garlic
- 1 tsp lemon juice
- 1 large handful baby spinach
- 100 g feta cheese
Equipment
baking trayknifemixing bowlwooden board
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