This simple salad is full of superfoods leaving you feeling fuller for longer. A nutritious mix of ingredients high in essential vitamins and minerals will have you coming back for seconds. Have some for dinner, then pack up the rest for lunch tomorrow. Your body will love you for it!
Ingredients
2 Sweet potatoes, diced into chunks
2 Tbsp extra-virgin olive oil
Pinch of sea salt & pepper to season
2 cup uncooked quinoa
2 cups vegetable stock
2 cups baby spinach
1 avocado, sliced
70g Black beans
2 Tbsp pepitas
50g BioMarinated, crumbled
Dressing
1 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp wine vinegar
2 Tbsp extra-virgin olive oil
Method
1. Preheat oven to 220°C. Line a baking tray with baking paper and place a single layer of sweet potato on the surface before drizzling with olive oil, salt and pepper.
2. Roast in the oven for 20-25 minutes until soft and golden, then leave to cool.
3. Meanwhile, prepare your quinoa according to the instructions on the packet with vegetable stock in a saucepan. Bring to the boil until stock is absorbed then set aside to cool.
4. Make your dressing by combining all dressing ingredients in a jar, popping the lid on and shaking vigorously.
5. Place spinach, quinoa, black beans and sweet potato in a large bowl and toss to combine.
6. Top with avocado, pepitas and BioMarinated.
7. Drizzle over dressing and serve.
Enjoy!