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Dairy Free/ Dinner/ Gluten Free/ Lunch/ Salads/ Vegan/ Vegetarian

Clean Eating Mexican Sweet Potato & Quinoa Salad

Clean Eating Mexican Sweet Potato & Quinoa SaladClean Eating Mexican Sweet Potato & Quinoa SaladClean Eating Mexican Sweet Potato & Quinoa SaladToday is the final day of our 7 Day Salad Challenge and our last recipe for the week is this delicious gluten free, vegan and vegetarian Mexican Sweet Potato & Quinoa Salad. It’s a great source of protein and nutrients!

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Whilst this might not look like a quick and easy throw together salad, with a bit of clever planning it could be! You could easily save some leftover sweet potatoes or cooked quinoa from a previous dinner during the week and then put them all together in a salad. Although, I made this from scratch for my lunch and it was worth waiting 25 minutes for.

Eating salad this week has been good for me. With the emotion of my littlest starting big school, being ‘that time of the month‘ and living in a bit of a building site, I could have easily buried my head in a bag of jam doughnuts. Some days I really didn’t want to eat salad but feeling accountable to the blog and the challenge spurred me on to just do it and I am so glad I did. I have definitely had more energy and feel more comfortable in my skin. I have also created 7 new salad recipes and got the blog bug back. Its a win win and all thanks to those little green leaves 😉

This weeks recipes:

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Clean Eating Mexican Sweet Potato & Quinoa Salad

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  • Yield: 1 Servings

It's a great source of protein and nutrients!

Ingredients

Instructions

  1. Preheat the oven to 180*C.
  2. Place the sweet potato cubes into a non stick oven proof dish and sprinkle over the paprika, oregano, cumin, chilli powder and salt. Drizzle over the oil and stir together until well coated.
  3. Roast the sweet potatoes in the oven for 25 minutes.
  4. Meanwhile, rinse the quinoa and place it into a saucepan with 100ml of stock or water and bring to the boil.
  5. Once it starts to bubble, turn the heat to the lowest setting and put the lid on. Simmer for 12 minutes.
  6. Whilst everything cooks, place the salad leaves into your bowl or plate and top with the tomato, avocado, red onion, sweetcorn and black beans
  7. Once the quinoa and sweet potato pieces are cooked, add them to the salad and squeeze over some lemon or lime juice (or both).
  8. Serve and enjoy.

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2 Comments

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    Sarah, Maison Cupcake
    16th September 2016 at 5:41 pm

    This looks lovely, exactly my kind of lunch. Can’t beat sweet potatoes!

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    best buy fish finders
    25th May 2018 at 1:00 pm

    For maximum depth, use decrease frequencies.

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