Colorful salad with sweet potato and quinoa
A colorful salad with sweet potato, tofu from the oven and nutty quinoa. Not only pretty to look at, but wholesome and delicious.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
- 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
Rinse the quinoa and cook it according to the packet instructions - place aside
In the meantime preheat the oven to 200°C (392°F)
Dice the sweet potatoes, cut the shallots into dice or slices
Mix both with the spices and spread on a baking pan
Dice the tofu, mix it with starch and spices and also spread it on the baking pan
Bake together for approx. 20-25 minutes until everything is well done and the tofu is crispy
Rinse the spinach and take the seeds out the pomegranate
Mix the dressing in a glass and serve the salad in a large bowl
Serving: 4g