Superfood Salad

Name: Superfood Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 sweet potatoes, cut into 2.5 cm cubes; ½ tsp chilli flakes; ½ tsp ground cumin; ½ tsp ground cinnamon; 4 tbsp olive oil; 100 g quinoa; 1 tsp balsamic vinegar; juice of 1 lime; a handful of fresh coriander leaves; 1 tub of salad cress; 1 bunch of spring onions, thinly sliced; 40 g mixed sprouts; ½ cucumber, diced; 1 ripe avocado, peeled, stoned and cut into cubes; 1 crisp round lettuce, trimmed and shredded; 2 tbsp chilli nuts and seeds (such as Good4U); 2 tbsp chilli nuts and seeds (such as Good4U); 100 g pomegranate seeds; 50 g feta cheese; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This salad is packed full of delicious veggies and high-fibre quinoa. I like to top it with pomegranate seeds for a great burst of flavour. It’s the kind of thing I make all the time as it’s just so full of goodness but super satisfying at the same time.

Ingredients

2 sweet potatoes, cut into 2.5 cm cubes
½ tsp chilli flakes
½ tsp <

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Put the sweet potatoes in a roasting tin with the chilli flakes, cumin and cinnamon. Drizzle with 1 tablespoon of oil and toss until evenly combined. Spread into an even layer and