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


378 kcal


6.67 g


40.7 g


13.5 g


21.8 g


4.8 g
Serves: 2 servings
Portion size: ½ of the finished dish
Prep time: 5 minutes
Cooking time: 25 minutes

Small pot

Cutting board


Small mixing bowl


2 Orange sweet potatoes, halved lengthwise

2 tbsp Liviana™ CBD-Infused Extra Virgin Olive Oil


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


  1. Score the halved sweet potato diagonally with a small knife.

  2. Drizzle with Liviana™ CBD-Infused 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 cheek.

Spread the health, every byte counts
Wilna Eksteen

Wilna Eksteen

Registered Dietitian

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