Sweet Potato, Quinoa and Avocado Salad with Lemon Dressing

by Courtenay Perks, Whole Vegan Pantry

I don’t often share my salads, but I’m always eating veggies. I literally can’t get enough. Nuts for the veg. So here’s the recipe for my Sweet Potato, Quinoa and Avocado Salad with Lemon Dressing.

// Ingredients

Salad

1 cup quinoa
2 cups water
3 sweet potatoes skinned and diced
3 tbs olive oil
1 punnet cherry tomatoes halved
4 handfuls wager baby spinach leaves
2 avocados diced
1/4 cup goji berries
1/4 cup pumpkin seeds
1/4 cup roasted almonds

Dressing

1/4 cup olive oil
1 garlic clove
4 tbs rice wine vinegar
2 tbs Dijon mustard
1 lemon juiced
1/4 tsp oregano
Himalayan sea salt and cracked pepper, to season

//Method

Roast sweet potato for one hour in the oven at 180 degrees Celsius.
Cook quinoa in a saucepan with the water until absorbed and allow to cool.
Mix all ingredients for salad in a large bowl.
Whiz ingredients for the dressing in a food processor.
Pour dressing over the salad and season with Himalayan sea salt and cracker pepper.

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