Colorful salad with sweet potato and quinoa

• 200 gr 7 oz. quinoa
• 1-2 sweet potatoes (500-600 gr / 17-21 oz.)
• 2 shallots
• 2 Tbsp olive oil
• 1 Tbsp maple sirup
• Paprika (salt, pepper)
• 200 gr 7 oz. tofu (e.g. truffle tofu)
• 2 Tbsp starch
• 100 gr 3.5 oz. leaf spinach
• 1/2 pomegranate

Dressing:

• 3 Tbsp olive oil
• Juice of 1/2 lemon
• 1 tsp maple 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