Roasted Sweet Potato & Quinoa Salad

75 mins
Serves 1
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Directions

  1. 1Dice the sweet potato.
  2. 2Dice the sweet potato.
  3. 3Dice the sweet potato.
  4. 4Season the diced sweet potato with olive oil, salt, pepper, and mixed herbs.
  5. 5Season the diced sweet potato with olive oil, salt, pepper, and mixed herbs.
  6. 6Season the diced sweet potato with olive oil, salt, pepper, and mixed herbs.
  7. 7Roast the sweet potato at 200°C for 35 minutes.
  8. 8Roast the sweet potato at 200°C for 35 minutes.
  9. 9Roast the sweet potato at 200°C for 35 minutes.
  10. 10Rinse and drain one can of chickpeas.
  11. 11Rinse and drain one can of chickpeas.
  12. 12Rinse and drain one can of chickpeas.
  13. 13Season the chickpeas with salt, pepper and mixed herbs.
  14. 14Season the chickpeas with salt, pepper and mixed herbs.
  15. 15Season the chickpeas with salt, pepper and mixed herbs.
  16. 16Roast the chickpeas for 30 minutes, mixing halfway.
  17. 17Roast the chickpeas for 30 minutes, mixing halfway.
  18. 18Roast the chickpeas for 30 minutes, mixing halfway.
  19. 19Cook the quinoa in vegetable stock according to package directions.
  20. 20Cook the quinoa in vegetable stock according to package directions.
  21. 21Cook the quinoa in vegetable stock according to package directions.
  22. 22Prepare the honey mustard dressing by combining Greek yoghurt, Dijon mustard, seeded mustard, honey, minced garlic, lemon juice, salt and pepper.
  23. 23Prepare the honey mustard dressing by combining Greek yoghurt, Dijon mustard, seeded mustard, honey, minced garlic, lemon juice, salt and pepper.
  24. 24Prepare the honey mustard dressing by combining Greek yoghurt, Dijon mustard, seeded mustard, honey, minced garlic, lemon juice, salt and pepper.
  25. 25In a large bowl, combine the baby spinach, cooked quinoa, roasted sweet potato, roasted chickpeas, crumbled feta cheese, and honey mustard dressing.
  26. 26In a large bowl, combine the baby spinach, cooked quinoa, roasted sweet potato, roasted chickpeas, crumbled feta cheese, and honey mustard dressing.
  27. 27In a large bowl, combine the baby spinach, cooked quinoa, roasted sweet potato, roasted chickpeas, crumbled feta cheese, and honey mustard dressing.
  28. 28Mix well and serve.
  29. 29Mix well and serve.
  30. 30Mix well and serve.

Ingredients

  • 1 sweet potato
  • 1 sweet potato
  • 1 sweet potato
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 mixed dried herbs or seasonings of choice
  • 0 mixed dried herbs or seasonings of choice
  • 0 mixed dried herbs or seasonings of choice
  • 0 all purpose seasoning or seasonings of choice
  • 0 all purpose seasoning or seasonings of choice
  • 0 all purpose seasoning or seasonings of choice
  • 400 g chickpeas
  • 400 g chickpeas
  • 400 g chickpeas
  • 1 cup quinoa
  • 1 cup quinoa
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 2 cups vegetable stock
  • 2 cups vegetable stock
  • 1 heaped tbsp greek yoghurt
  • 1 heaped tbsp greek yoghurt
  • 1 heaped tbsp greek yoghurt
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 2 tsp seeded mustard
  • 2 tsp seeded mustard
  • 2 tsp seeded mustard
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 large handful baby spinach
  • 1 large handful baby spinach
  • 1 large handful baby spinach
  • 100 g feta cheese
  • 100 g feta cheese
  • 100 g feta cheese

Equipment

baking trayknifemixing bowlwooden board