Whole Vegan Pantry Roast Sweet Potato quinoa and avocado Salad

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
Whole Vegan Pantry Roast Sweet Potato quinoa and avocado Salad full view//Method
  1. Roast sweet potato for one hour in the oven at 180 degrees Celsius.
  2. Cook quinoa in a saucepan with the water until absorbed and allow to cool.
  3. Mix all ingredients for salad in a large bowl.
  4. Whiz ingredients for the dressing in a food processor.
  5. Pour dressing over the salad and season with Himalayan sea salt and cracker pepper.

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