I love just pottering in the kitchen. It’s amazing what you can come up with. For example, this tasty number. I just based this off whatever was in the kitchen so if you don’t have something feel free to substitute. The photo doesn’t show the dressing but I just mixed some avocado with Greek yoghurt.
P.S I totally meant to take a pretty photo of this when it was all set out on a plate but I was so hungry when I came to eat this that I forgot!
Roast sweet potato, quinoa and beetroot salad
1 sweet potato
pinch each of thyme, dried chilli/ cayenne pepper, rosemary, cumin
½ cup quinoa
tinned sliced beetroot
handful baby spinach leaves
handful green beans
1 orange, cut in to segments
Pre heat over to 190 (170 FF) degrees Celsius.
Chop sweet potato into bite sized pieces. Add this to a bowl with the herbs and spices and a good glug of olive oil. Toss to combine then lay potato out on a baking tray in a single layer.
Roast for 20-25 minutes or until soft.
While the sweet potato is cooking, prepare your quinoa. There are loads of guides on how to prepare quinoa properly if you are unsure. I’m a little lazy and tend to just whack it in a pan with some water and drain off any excess water when it looks done so I’m sure my quinoa is on the gluggy size.
Prep the rest of your vegetables. Drain and chop your beetroot, chop your spinach leaves. Briefly cook your beans. I microwaved mine with a little water until just cooked but still crispy.
When everything is cooked, just add it all to a bowl (or container if you’re taking it to work like I did) and mix it all together.
At this point, you can serve your salad, or add any finishing touches- nuts, seeds, some meat to go on top and any dressing that you like.