Cajun roasted sweet potatoes and chickpeas are combined with nutty quinoa and tangy feta to create a delicious and satisfying salad rich in plant proteins and fibre. Perfect for lunch or as a side dish with dinner.
Preparation time: 10 minutes. Cooking time: 45-50 minutes. Serves 4.
Ingredients
2 large sweet potatoes, chopped into chunks
1 can of chickpeas, drained and rinsed
2 tbsp olive oil
2 tsp Cajun spice mix
1 tbsp mixed herbs
120g quinoa, uncooked weight
60g rocket
100g feta cheese
4 tbsp mixed seeds
Method
1. Preheat your oven to 180°C fan/ 200°C.
2. Coat the sweet potato and chickpeas in the olive oil, Cajun spice, and mixed herbs.
3. Roast on a baking sheet for 45-50 minutes until the sweet potato is softened.
4. Meanwhile, cook the quinoa according to the instructions on the packaging (usually about 15-20 minutes).
5. Serve the sweet potato, chickpeas, and quinoa on a bed of rocket and top with crumbled feta and mixed seeds.
Nutritional information
Per serving: Energy 457 kCal / Carbs 49.3g / Fats 20.2g / Protein 17.7g / Fibre 10.6g
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