Colourful vegan quinoa and sweet potato salad

Colourful vegan quinoa and sweet potato salad with quinoa, sweet potato, cucumber and rocket – a fresh, satisfying salad with a simple mustard and olive oil dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 490 kcal per serving
• Protein: 14 g
• Fat: 16 g
• Carbs: 68 g

Ingredients

• ½ cucumber
• 1 medium sweet potato (about 250g)
• 1 handful of rocket
• 1 tbsp apple cider vinegar
• 80g tricolour quinoa (dry weight)
• 2 tbsp olive oil
• 1 tsp medium-hot mustard
• Salt and pepper

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Wash the quinoa thoroughly and cook it in water until the grains are soft and just starting to burst. Let the steam escape and leave it to cool a little.
2. Peel the sweet potato, cut it into bite-sized pieces and cook until soft but still holding its shape. Leave it to cool a little too.
3. Cut the cucumber into pieces. Wash the rocket, spin it dry and tear it into smaller pieces if needed.
4. Whisk the olive oil, apple cider vinegar, mustard, salt and pepper into a dressing and season to taste.
5. Gently toss the quinoa, sweet potato, cucumber and rocket in a bowl. Pour over the dressing and carefully fold it in.
6. Leave the salad to stand briefly and serve lukewarm or cold.

Good to know

A salad like this feels light but is still properly satisfying. It's colourful and fresh, with that lovely mix of soft, crunchy and tangy.

Swaps

Quinoa → millet (mild, also with fibre and naturally gluten-free). Sweet potato → roasted squash (brings similar colour and fibre). Rocket → lamb's lettuce (milder in flavour, also contains folate). Mustard → tahini (gives a creamier texture and brings calcium).

Allergens

Mustard is one of the allergens that must be labelled. The salad suits children if you go easy on the mustard, and during pregnancy it's no problem with thoroughly washed vegetables and well-cooked sweet potato.

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