Sweet Potatoe and Quinoa Salad

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Sweet Potato and Quinoa Salad

If you are roasting veggies in the evening to make an easy and nutritious meal.  Then always think about adding a few more sweet potatoes and use this recipe as a throw-it-together lunch the following day.

Here are a few of the benefits of regularly eating sweet potatoes!

The fibre content in sweet potato is higher than that of common potatoes and they taste better too! They are also rich in magnesium, which is a mineral that promotes relaxation, so it makes an excellent facilitator for digestion.  They are soothing to the stomach and intestines, so you can avoid any difficulties in digesting them.

Sweet potatoes have anti-inflammatory properties and are primarily due to the presence of beta-carotene, anthocyanins, vitamin c and magnesium. Beta-carotenes and anthocyanins are active bio-compounds that can help to reduce oxidative stress and inflammation. Research and studies have shown these compounds to possess potential suppressive anticancer activities and to promote immunity.

Boosts Immune System

Sweet potatoes are excellent immune system boosters that defend your body from a wide variety of conditions. As mentioned above, not only are they rich in antioxidants and vitamins, they are also rich in manganese, magnesium, and phosphorus. All these nutrients help in strengthening the immunity and keeping you healthy.

Sweet Potatoe and Quinoa Salad

Sweet Potato and Quinoa Salad
Ingredients

Serves 2:
For the sweet potatoes:
  • 1 medium sweet potato
  • 1/2 tsp dried basil
  • 1 tsp paprika
  • Salt and pepper
For the quinoa:
  • 2/3 cup quinoa (120 g)
  • 1.5 cup water (360 ml)
  • 1 garlic glove, minced
  • 1/2 lemon, juice
  • Pinch of salt
For the rest of the bowl:
  • 1/2 can black beans (120 g)
  • 2 handfuls mixed salad leaves
  • 8 cherry tomatoes
  • 1 small avocado
  • 1 tsp tahini

Method

  1. Preheat oven to 180 degrees Celsius (355 Fahrenheit), Gas 6.
  2. Cut the sweet potato into bite-size pieces and mix with dried basil, paprika, salt, and pepper.
  3. Toss them on a baking tray aligned with parchment paper and bake in the oven for 20-25 minutes or until tender.
  4. In the meantime, rinse the quinoa. Bring the water to a boil in a small pot before adding the quinoa. Lower to a simmer. Add the garlic, lemon juice and pinch of salt to the pot and cook for 12-15 minutes or until the water has been absorbed.
  5. While the quinoa is cooking, prepare the rest of the salad. Rinse the black beans and salad leaves and set aside. Chop the cherry tomatoes into halves or quarters. Chop the avocado into small bite-size pieces.
  6. To serve, divide all the components between 2 serving bowls and top with a drizzle tahini.
  7. Keep leftovers in the fridge for a few days.