Sweet Potato with Quinoa Salsa and a Creamy Dressing

Did you know that quinoa is a ‘pseudocereal grain’? It is gluten-free, high in anti-inflammatory compounds (quercetin and keampferol), and rich in fibre. While it is consumed like a grain, it is in fact not a true grain. Adding nutrient- and fibre-rich ingredients to everyday dishes is an easy way to boost the quality of a meal. Adopting small habits when cooking can be the difference between an ordinary tasty meal and an extraordinary and deliciously nutritious dish.

Recipe Details

2 Servings

Ready In: 30 minutes

Nutritional Information

Energy: 378 kCal

Protein: 6.67 g

Carbohydrates: 40.7 g

Sugar: 13.5 g

Fat: 21.8 g

Fibre: 4.8 g

Dietary Requirements

Gluten-Free

Lacto-Ovo Vegetarian

Low GI

Equipment List

Small pot

Cutting board

Knife

Small mixing bowl

Ingredients

  • 2 orange sweet potatoes, halved lengthwise
  • 2 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
  • Salt

Quinoa Salsa

  • ¼ cup white quinoa, uncooked
  • ½ red onion, chopped
  • 2 tbsp fresh herbs, chopped (basil, parsley, oreganum, thyme)
  • ¼ cup mung bean sprouts (can be replaced with sugar snap peas, diced)
  • 1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
  • 1 tbsp apple cider vinegar
  • 1 tsbp Liviana® CBD-Infused Honey
  • Salt and pepper

Creamy Dressing

  • ½ cup low-fat plain yoghurt
  • ¼ tsp lemon zest
  • 1 tbsp lemon juice
  • Salt and pepper

Method

  1. Score the halved sweet potato diagonally with a small knife.
  2. Drizzle with Liviana® CBD-Infused Extra Virgin Olive Oil and season with salt.
  3. Place in an airfryer for 15 minutes at 200°C or in an oven for 20 minutes at 200°C.
  4. Add the quinoa to 1½ cups of water. Bring to a boil over a high heat and turn it down to a simmer for 10 – 15 minutes until the ‘tail’ of the grain appears. Strain the quinoa from the water and set aside. 
  5. Combine all the ingredients for the salsa in a bowl.
  6. Combine all the ingredients for the creamy dressing in a bowl.
  7. Place the quinoa salsa onto a serving plate, put the sweet potato on top and drizzle with the creamy dressing.
  8. Serve with a lemon wedge.

Wilna Eksteen

Registered Dietitian

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