Lettuce, Quinoa, Sweet Potato & Mint with Tumeric Cream Dressing
Ingredients
- 2 medium sweet potatoes peeled, chopped into small chunks
- 1 cup dry quinoa or 2 cups cooked
- 4 large lettuce leaves washed, chopped
- 1/2 cup mustard cress
- 1 small handful fresh mint leaves washed
- 1 handful mix of pumpkin seeds and sunflower seeds
Dressing
- 2 heaped spoonful's coconut yoghurt or use any yoghurt
- 1/2 lime - juice only
- 1 TBSP tahini
- 1 tsp olive oil
- 2 TBSP water add more for a thinner consistency
Instructions
- Pre-heat the oven to 180 degrees C.
- Steam or boil the sweet potatoes for 5 or so minutes until they start to soften.
- Drain the sweet potatoes, spread evenly on 1 or 2 baking trays, spray with cooking oil and roast in the oven for about 20mins until they become crispy and golden. Remove from the oven to cool.
- Whilst the potatoes are cooking, rinse the quinoa and place it in a pan with double the volume of water. Bring to the boil, then leave to simmer for 15 minutes until cooked. Drain any excess water or add more during cooking time if needed. Leave to one side to cool.
- Make the dressing by mixing all of the dressing ingredients together and adjust the water to reach a consistency of your liking.
- Once the sweet potatoes and quinoa are cooked and cooled, build the salad by adding the lettuce, sweet potatoes and quinoa, seeds, mustard cress and mint, then either drizzle the dressing on top or serve in a small jug at the side.
Notes
You can make the dressing, sweet potatoes and quinoa up to 3 days before. Keep covered in the fridge.
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