Dinner Recipes
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.
Nutrition Information
Energy
378 kcal
Protein
6.67 g
Carbs
40.7 g
Sugar
13.5 g
Fat
21.8 g
Fibre
4.8 g
Serves: 2 servings
Portion size: ½ of the finished dish
Prep time: 5 minutes
Cooking time: 25 minutes
Equipment
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
- Score the halved sweet potato diagonally with a small knife.
- Drizzle with Liviana™ CBD-Infused Extra Virgin Olive Oil and season with salt.
- Place in an airfryer for 15 minutes at 200°C or in an oven for 20 minutes at 200°C.
- 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.
- Combine all the ingredients for the salsa in a bowl.
- Combine all the ingredients for the creamy dressing in a bowl.
- Place the quinoa salsa onto a serving plate, put the sweet potato on top and drizzle with the creamy dressing.
- Serve with a lemon cheek.
Spread the health, every byte counts
Wilna Eksteen
Registered Dietitian
