• 2 orange sweet potatoes, halved lengthwise
• 2 tbsp Liviana® 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® Extra Virgin Olive Oil
• 1 tbsp apple cider vinegar
• 1 tsbp Liviana® Honey
• Salt and pepper

Creamy Dressing

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

1. Score the halved sweet potato diagonally with a small knife.
2. Drizzle with Liviana® 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.