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Cajun Sweet Potato & Quinoa Salad

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.


A bowl of salad with rocket leaves, roasted chunks of sweet potato, chickpeas, quinoa, crumbled feta, and a sprinkle of mixed seeds

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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