Avocado Quinoa Roasted Sweet Potato Spinach And Chickpeas Salad
Avocado, chickpea and roasted sweet potato salad, mixed with crunchy quinoa, fresh green leaves and sesame seeds.
- 1 Medium avocado Cubed
- ½ cup Quinoa Cooked
- 1 Medium sweet potato Peeled and cubed
- 120 g Spinach Washed
- 200 g Chickpeas Patted dry
- 1 tsp Sesame seeds
- ½ Lemon Juiced
- 2 tbsp Continental parsley Fresh leaves
- 2 shallots Quartered or large slices
- 3 tbsp Extra virgin olive oil
Firstly, preheat a fan-forced oven to 200°c and line a baking tray with parchment paper.
Cut the sweet potato into 2cm cubes. Next, pat dry the chickpeas. Slice the shallots into thick slices. Toss the ingredients together with olive oil and scatter over the parchment paper.
Place the baking tray with the ingredients in the oven for approximately 25 minutes or until the chickpeas are crispy and the sweet potato is cooked through.
While the ingredients are roasting in the oven, cook the quinoa as per the packet instructions.
Cut the avocado into cubes. Place the spinach leaves in a salad bowl, and gently mix all of the ingredients through.
Dress the salad with a honey mustard dressing or extra virgin olive oil & lemon juice.