Ingredients
Scale
Ingredients:
- 2 medium sweet potatoes (about 750g) – Sweet potatoes provide a lovely sweetness and are high in vitamins, especially vitamin A and C.
- 95g / 1/2 cup quinoa – Quinoa is a fantastic source of protein, making this salad both filling and nutritious.
- 60g / 2.1 oz rocket/arugula – Rocket leaves add a peppery bite, balancing the sweetness of the roasted veggies.
- 2 carrots, grated – Grated carrots bring a nice crunch and color to the dish.
- 1/2 red onion, thinly sliced – Red onions offer a slight sweetness and a bit of sharpness to balance the flavors.
- 150g / 5.3oz vegan feta – Vegan feta adds a creamy, salty tang to the salad. You can use regular feta if you prefer.
- 3 tbsp pine nuts – Pine nuts provide a buttery crunch, making them a lovely addition to the salad.
- 1 tbsp pumpkin seeds – Pumpkin seeds add extra crunch and are packed with magnesium and antioxidants.
- 1 tbsp sesame seeds – Sesame seeds contribute a nutty flavor and are high in healthy fats.
- 1 tsp chia seeds – Chia seeds are nutrient-dense, packed with omega-3 fatty acids and fiber.
For the Lemon Dressing:
- Juice of 1 lemon (about 3.5 tbsp) – Lemon juice provides a fresh, tangy flavor that brightens the whole dish.
- 50 ml / 1/4 cup olive oil – Olive oil adds richness and helps to carry the flavors of the dressing.
- 1 tsp whole grain mustard – Whole grain mustard adds a slight sharpness and depth to the dressing.
- 1 tbsp apple cider vinegar – Apple cider vinegar offers acidity and complements the lemon juice.
- 1.5 tbsp maple syrup – Maple syrup adds a touch of sweetness to balance the tanginess of the mustard and vinegar.
- Salt and pepper – These are essential to season the salad and dressing to taste.
Instructions
- Preheat your oven to 180°C/350°F.
- Prepare the sweet potatoes by peeling and cutting them into wedges. Toss them with olive oil, salt, and pepper, then place them on a baking sheet.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until soft and golden. Remove from the oven.
- Cook the quinoa by rinsing it and adding it to a pan with 1 cup of salted boiling water. Let it simmer until the water is absorbed and the quinoa is tender.
- Prepare the vegetables: Grate the carrots and thinly slice the red onion. Place them in a large bowl along with the rocket leaves.
- Add the crumbled feta to the bowl once the quinoa and sweet potatoes have cooled.
- Toast the seeds by placing them in a dry pan over medium heat. Toast the pine nuts and pumpkin seeds for 1-2 minutes, then add the sesame seeds and chia seeds, toasting for 30 seconds more.
- Make the dressing by mixing the lemon juice, olive oil, mustard, vinegar, maple syrup, salt, and pepper together in a jar or bowl. Shake or whisk until combined.
- Toss everything together: Add the roasted sweet potatoes, cooked quinoa, and the toasted seeds to the salad. Pour the dressing over the top and toss gently to combine.
Notes
- Roasting Sweet Potatoes: Keep an eye on your sweet potatoes as they roast to make sure they don’t burn. They should be soft inside and slightly crispy on the outside.
- Quinoa Cooking Tip: If your quinoa isn’t cooking well, try adding a little extra water. It’s important to let the quinoa steam properly after the water is absorbed.
- Grating Carrots: Use a box grater or food processor to make quick work of grating the carrots.
- Seed Toasting Tip: Toasting seeds is quick, so stay close to the stove to prevent burning. A dry pan works best, but if you have a non-stick pan, that’s even better for preventing sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes