Sweet Potato Quinoa Salad with Avocado and Beans

Preheat the oven to 190 °C. Line a baking sheet with parchment paper.

Wash the sweet potato and cut it into approx. 2 cm cubes. Place the cubes on the baking sheet, drizzle with rapeseed oil, season with salt and pepper, and mix well. Bake in the oven for approx. 35–40 minutes until soft. About 5–8 minutes before the end of the baking time, add the pumpkin seeds to the sheet and roast them along.

Meanwhile, place the quinoa in a small pot, add 250 ml of water, salt, and bring to a boil. Cover, reduce heat, and simmer for approx. 15–18 minutes until the water is fully absorbed and the quinoa is soft.