Roasted Sweet Potato & Quinoa Salad
Directions
- 1Dice the sweet potato.
- 2Place the diced sweet potato on a baking tray lined with baking paper.
- 3Season the sweet potato with olive oil, salt, pepper, mixed dried herbs or seasonings of choice, and all purpose seasoning or seasonings of choice.
- 4Mix the sweet potato to ensure it's evenly coated.
- 5Bake the sweet potato at 200°C for 35 minutes or until cooked.
- 6Rinse and drain the chickpeas.
- 7Place the chickpeas on a baking tray lined with baking paper.
- 8Season the chickpeas with salt, pepper, mixed dried herbs or seasonings of choice, and all purpose seasoning or seasonings of choice.
- 9Bake the chickpeas for 30 minutes, mixing halfway through.
- 10Cook the quinoa in vegetable stock as per directions.
- 11In a bowl, add all the ingredients for the dressing: greek yoghurt, dijon mustard, seeded mustard, honey, minced garlic, lemon juice, salt, and pepper.
- 12Combine the dressing ingredients.
- 13In a salad bowl, add baby spinach, cooked quinoa, roasted sweet potato, crispy chickpeas, crumbled feta, and the honey mustard dressing.
- 14Mix the salad ingredients together.
- 15Serve and enjoy!
Ingredients
- 1 sweet potato
- 1 tbsp olive oil
- salt
- pepper
- mixed dried herbs or seasonings of choice
- all purpose seasoning or seasonings of choice
- 1 can (400g) 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
knifechopping boardbaking paperbaking traysalad bowl
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