Sweet potato salad with spinach, apples and quinoa

Sweet potato salad with spinach, apples and quinoa

Healthy because 



Sweet potatoes owe their orange-red color to the plant pigment beta-carotene, a precursor to vitamin A. This fat-soluble vitamin plays a major role in eye health. Quinoa is suitable for a gluten-free diet and is rich in magnesium, calcium and iron. The fiber in salads is well-digestive and filling and long-lasting.

ingredients

450 g large sweet potatoes (1 large sweet potato)
salt
pepper
1 pinch curry powder
3 tbsp olive oil
200 g baby spinach
1 lemon
30 g walnut kernels (2 tbsp)
1 green apple
1 tsp maple syrup
2 tbsp vegetable broth
15th puffed quinoa (4 tbsp)
5 g chives flower (1 handful)



Preparation steps


1.Peel the sweet potato and cut into bite-sized pieces. Mix with salt, pepper, 1 pinch of curry and 1 tablespoon of oil and place on a baking sheet lined with baking paper.

2.Cook the sweet potato in a preheated oven at 200 ° C (180 ° C convection; gas: level 3) for 20 minutes, turning it occasionally. Take out and let cool for 10 minutes.

3.In the meantime, clean the spinach, wash and shake dry. Halve the lemon and squeeze out the juice. Roughly chop the walnuts. Clean, wash, quarter and core the apple, cut into small pieces and drizzle with half of the lemon juice.

4.th Mix the remaining lemon juice with the maple syrup, salt, pepper and the remaining oil to make a dressing.

5.Mix the prepared ingredients with the dressing in a bowl and divide into 4 bowls. Sprinkle the salad with quinoa and chive flowers.