This salad is jam-packed with goodness. It’s an excellent source of healthy fatty acids, with the avocado and seeds. Beetroot is amazing for your heart and liver as well as aiding digestion and balancing hormones. Sweet potato is low GI food so it’s digested slowly, avoiding a spike in sugar levels. The rest of the ingredients are amazing too – you can’t go wrong. If you want to make it into a main meal of the day, or if you are exercising a lot, add in a source of protein – chicken, salmon or tuna are particularly good.
Ingredients (serves 2-3):
- 2 sweet potatoes peeled and cubed
- 2 large beetroots peeled and cubed
- A handful kale, ripped into tiny pieces
- 2 large handfuls of baby spinach
- 1 avocado, diced
- Handful of baby tomatoes
- 1/2 a bag of frozen peas, thawed
- 2 cups cooked quinoa
- A large handful of mixed seeds (any you fancy)
- Olive oil
- Sea salt and fresh cracked pepper
Method:
- Chop up the sweet potatoes and beetroot into cubes
- Pop into a plastic sandwich bag with a dash of olive oil. Give the bag a good shake so all the ingredients are covered.
- Spread the sweet potato and beetroot out on a baking try and roast for around 30-40 minutes until the vegetables are soft on the inside and on slightly crispy on the outside (you might need to turn them over half way through cooking so they are evenly cooked
- Whilst the veg is cooking, chop up the avocado and tomatoes (if you want) and rip the kale into small pieces
- Either cook your quinoa according to instructions or (much easier) buy the pouches of quinoa that just need popping in the microwave for a minute. Often these come mixed with lentils and other lovely ingredients so just pick whichever you fancy (they are all good!)
- Once everything is ready, just pop it into a bowl and give it a good mix
- Drizzle over a tiny amount of olive oil with a squeeze of lemon and sprinkle on a bit of salt and pepper.
- Enjoy!