Mains

Nutty Sweet Potato & Quinoa Salad

9 March 2023
Total Time
35 Mins
Serves
4

This is a very quick salad recipe, which makes it perfect for midweek dinners. The tamari almonds add a delicious crunch to the whole dish, while the cooked sweet potatoes are soft and taste amazing with the quinoa. We love to mix through almond butter, lemon juice and creamy tahini to bring the whole dish together.

Ingredients:

    for the salad
  • 1 large sweet potatoes

    peeled & cut into small bite-sized chunks

  • 240g canned chickpeas

    (1x 400g tin) drained & rinsed

  • 100g quinoa

  • 1 tablespoon tamari

  • 100g almonds

  • 1 handful of kale

    roughly chopped

  • pinch of dried red chilli flakes

    (optional)

  • drizzle of olive oil

  • pinch of sea salt & black pepper

    (to taste)

    for the dressing
  • 1 tablespoon almond butter

  • 2 tablespoons tahini

  • 1 lemon

    juiced

  • 2 teaspoons maple syrup

  • pinch of sea salt & black pepper

Method:

  1. 1

    Preheat oven to 190°C fan / 355°F. Place the sweet potato chunks and drained chickpeas into a large baking tray and add a drizzle of olive oil and a sprinkling of salt. Mix well and cook for 35–40 minutes until the sweet potatoes become soft.
  2. 2

    While the sweet potato and chickpeas cook, cook the quinoa according to the instructions on the pack.
  3. 3

    Place a large pan over a medium heat and add 2 tablespoons of tamari and a drizzle of olive oil. Once warm, add the almonds and mix well. Cook for 5 minutes before adding the kale.
  4. 4

    Mix everything together and cook for a few minutes until the kale begins to soften.
  5. 5

    At this point, add the cooked quinoa to the pan, along with the sweet potatoes, chickpeas, lemon juice, maple and almond butter. Mix well until everything is coated in the dressing.
  6. 6

    Serve with the creamy tahini drizzled over the top, with a crack of black pepper and some chilli flakes (if using).

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