Ingredients
Method
- Peel and dice the sweet potato. Lay some parchment paper on a roasting tin roast the sweet potato in the oven for 40 min at 175 degrees Celsius (no oil needed). Give the tin a shake every now and again
- Cook the quinoa according to package instructions
- Steam the asparagus for about 7 minutes until soft (or boil if you don't have a steamer)
- Once the quinoa is cooked drain it and let it cool down
- Chop up the asparagus once cooked, leaving the more fibrous ends aside
- Set aside the sweet potatoes once cooked
- Place a bed of rocket in a salad bowl. Add the quinoa, the roasted sweet potato, the asparagus, the sliced avocado, the chopped spring onion, the pomegranate seeds and the nutritional yeast
- Add salt and pepper to taste
- Drizzle with some tahini dressing over the salad and mix
Notes
* Also works well with 100 grams of broccoli florets
**Can be replaced by a handful of dried cranberries or Goji berries
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