Food Blog: Nutty Sweet Potato & Quinoa Salad

Thursday, August 31, 2023

Nutty Sweet Potato & Quinoa Salad

Love spicy and speedy dishes? Try these two new recipes if you're stuck for time but hankering after some punchy, satisfying flavours. Our Speedy Smashed Pickled Cucumber is big on spicy, sweet, tanginess and perfect for a quick lunch. And for a new midweek flavour-kick, try our Easy Spicy Broccoli Pasta with fiery harissa and chilli, creamy yoghurt and zingy lemon zest. You can dial the spiciness up or down depending on how you like it.

If you like your pickles to come with a bit of a kick, keep the Smashed Pickled Cucumbers in the fridge for longer before you eat them, so the flavours become more intense. They'll keep in an airtight container in the fridge for up to 4 days.

Try this quick and easy recipe for busy midweek dinners. The tamari almonds add a delicious crunch, while the cooked sweet potatoes pair perfectly with the quinoa. We love to bring the dish together with a dressing of almond butter, lemon juice and creamy tahini.

TIME: 35 minutes

SERVES: 4

INGREDIENTS

1 large sweet potato, peeled & cut into small bite-sized chunks

1 x 400g tin chickpeas, drained & rinsed

100g quinoa

1 tablespoon tamari

100g almonds

1 handful of kale, roughly chopped

Pinch of dried red chilli flakes (optional)

Drizzle of olive oil

Pinch of sea salt & black pepper (to taste)

FOR THE DRESSING

1 tablespoon almond butter

2 tablespoons tahini

1 lemon, juiced

2 teaspoons maple syrup

Pinch of sea salt & black pepper

METHOD

STEP 1 - Preheat oven to 190°C fan / 355°F. Place the sweet potato chunks and drained chickpeas into a large baking tray and add a drizzle of olive oil and a sprinkling of salt. Mix well and cook for 35–40 minutes until the sweet potatoes become soft.

STEP 2 - While the sweet potato and chickpeas cook, cook the quinoa according to the instructions on the pack.

STEP 3 - Place a large pan over medium heat and add 2 tablespoons of tamari and a drizzle of olive oil. Once warm, add the almonds and mix well. Cook for 5 minutes before adding the kale. Mix everything together and cook for a few minutes until the kale begins to soften.

STEP 4 - At this point, add the cooked quinoa to the pan, along with the sweet potatoes, chickpeas, lemon juice, maple and almond butter. Mix well until everything is coated in the dressing.