Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying.
Suitable for Meat-free | Gluten-free | Dairy-free
Serves 2
Prep time 15 minutes
Cook time 25 minutes
Nutrients per serving
| Energy | Total fat | Saturates | Protein | Fibre | Carbs | Sugar | Salt |
|---|---|---|---|---|---|---|---|
| 153kcal | 7.6g | 1.2g | 4.3g | 3.4g | 15g | 3g | 0.9g |
Ingredients
- 1 sweet potato, unpeeled and cubed
- 250g red and white quinoa
- 80g spinach
- 1 avocado
- 1 tbsp mixed seeds
- 100g frozen edamame beans, thawed
- 4 spring onions, sliced
For the dressing
- 1 garlic clove, crushed
- 1 tsp ginger, grated
- 4 tbsp gluten-free soy sauce
- 1 lime, juice only
- 2 tbsp sesame oil
- A pinch of chilli flakes
Method
1
Heat the oven to 180°C/160°C fan/gas mark 4. Spread the sweet potato cubes on a baking tray, toss with olive oil and season. Bake in the oven for 20-25 mins until soft and golden.
2
Make the dressing by combining all the ingredients expect the sesame oil. Mix well and then stir and drizzle in the sesame oil. Leave for 15 minutes to infuse.
3
Prepare the quinoa according to the packet instructions and combine with the hot sweet potato. Arrange in the bowl with the other salad ingredients and then drizzle the dressing over and serve while still warm.
Last updated: 7 January 2022