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Sweet Potato Quinoa Salad
(0)
55 min
Under an hour
Knuspr-Küche
Dieser farbenfrohe Süßkartoffel-Quinoa-Salat ist die perfekte Kombination aus gesunden Superfoods und vollem Geschmack. Geröstete Süßkartoffelwürfel treffen auf proteinreiche Quinoa, cremige Avocado und knackigen Babyspinat. Abgerundet mit einem würzigen Honig-Senf-Dressing ist dieser Salat nicht nur optisch ein Highlight, sondern auch eine sättigende und nährstoffreiche Mahlzeit für jeden Tag.
Preparation method
Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with parchment paper.
Wash, peel, and cut the sweet potato into approx. 2 cm cubes. Place the cubes on the baking sheet, drizzle with rapeseed oil, season with a pinch of salt and pepper, and mix well. Bake in the oven at 185–190 °C for approx. 35–40 minutes until soft. About 5–8 minutes before the end of the baking time, add the pumpkin seeds to the tray and roast them along.
Meanwhile, place the quinoa in a small pot, add 250 ml of water, lightly salt, and bring to a boil. Then cover, reduce heat, and simmer the quinoa for approx. 15–18 minutes until the water is fully absorbed and the quinoa is soft.
Chef's tip
For a vegan option, you can simply replace the honey with maple syrup or agave nectar.
The salad tastes excellent both lukewarm and cold and is perfect for meal prep for the next day.
Ingredients
Nutritional values
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