Roasted Sweet Potato & Quinoa Salad

35m
Serves 1
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Directions

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