Sweet Potato and Quinoa Salad

Sweet Potato and Quinoa Salad

with Tahini Sauce

Time

30 Minutes

Serving

2 Person

Level

Easy

Calories

350-450 kcal/serving
Ingredients We Send

1 unit

Red Onion

1 unit

Lemon

500-600 gram

Sweet Potato

140 gram

Mediterranean Salad

2 teaspoon

Garlic Powder

60 gram

Tahini

2 teaspoon

Sweet Powdered Pepper

2 tablespoon

Raw Pumpkin Seeds


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Cutting Board
  • Oven
  • Ovenware
  • Knife
  • Pot
  • Strainer
  • Mixing Bowl
  • Lemon Squeezer
Nutrition Values / per serving
Tarif

1

Set the oven to 180 degrees and run it. 

 

Boil 1.5 liters of water.

 

Peel the sweet potatoes and chop them in the size of sugar cubes.Take them in a mixing bowl and add 2 tbsp olive oil, garlic powder and sweet powdered pepper. Blend.

 

Take the sweet potatoes in an ovenware and bake in the oven for 8-10 min, until tender.


2

Take quinoa in boiling water and boil for 7-8 minutes. Afterwards, pass them through the cold water and drain.


3

Take raw pumpkin seeds to a pan and sautée it for 2-3 min, over medium heat.


4

Chop the red onion into very small cubes. 

 

Squeeze the lemon into a bowl and add tahin in it. Mix. Add a little bit of water and make sure that tahini sauce has a fluid consistency. Make salt & pepper adjustment. (You should be careful while you add water. Add it little by little)


5

Wash and rinse the greens in cold water.

 

Take all the ingredients into a mixing bowl, pour tahini sauce on and stir.

 

You can serve Sweet Potato Salad with Tahini Sauce by decorating with raw pumpkin seeds.

 

Enjoy!