Colorful salad with sweet potato and quinoa

• 200gr7 oz. quinoa
• 1-2sweet potatoes 500-600 gr / 17-21 oz.
• 2shallots
• 2Tbspolive oil
• 1Tbspmaple sirup
• Paprika salt, pepper
• 200gr7 oz. tofu (e.g. truffle tofu)
• 2Tbspstarch
• 100gr3.5 oz. leaf spinach
• 1/2pomegranate

Dressing:

• 3Tbspolive oil
• Juice of 1/2 lemon
• 1tspmaple sirup
• Salt and pepper

1. Rinse the quinoa and cook it according to the packet instructions - place aside
2. In the meantime preheat the oven to 200°C (392°F)
3. Dice the sweet potatoes, cut the shallots into dice or slices
4. Mix both with the spices and spread on a baking pan
5. Dice the tofu, mix it with starch and spices and also spread it on the baking pan
6. Bake together for approx. 20-25 minutes until everything is well done and the tofu is crispy
7. Rinse the spinach and take the seeds out the pomegranate
8. Mix the dressing in a glass and serve the salad in a large bowl