Quinoa Salad with Sweet Potato

This is the best quinoa & sweet potato salad ever! Try this vegetarian meal prep recipe for lunch or as a super-nutritious side.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C and line two baking trays with baking paper.

Step 2

Peel the sweet potato and then cut into 2 cm thick slices.

Step 3

Place the sweet potato in a large bowl. Drizzle with olive oil and season with salt and pepper, if desired. Toss gently to coat and transfer to the lined baking tray. Bake in the oven for 15-20 minutes or until tender and lightly browned, turning with tongs halfway through. Remove from the oven and set aside.

Step 4

Bring the quinoa and 250ml (1 cup) water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 10-12 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from the heat, fluff with a fork and set aside to cool slightly.

Step 5

Place the quinoa, spinach and rocket in a large bowl and toss gently to combine. Add the red onion, cheese, tomatoes. Drizzle over the sundried tomato juice and toss gently to combine. Adjust the seasoning with salt and pepper, if desired.

Step 6

To serve, divide the Sweet Potato Salad evenly among the serving bowls. Scatter over the crumbled goat’s cheese and parsley. Enjoy!