This is pretty much all my favourite foods in a salad and I would totally add feta too but today I’ve opted without it making this salad a vegan option. I also didn’t have any! Remember making your plate as colourful as possible is what you are looking for. I’ve dressed the base of watercress and quinoa with lemon and dried oregano to make it super tasty and then topped with roasted sweet potato, cherry tomatoes and red pepper. The whole thing is then finished off with pine nuts, sun dried tomatoes, avocado and a crack of pink himalayan salt…
Enjoy this healthy balanced meal for lunch or dinner. I love nuts sprinkled on a salad as they are rich in healthy fats. Pine nuts also contain more vitamin K than other nuts which is great for bones and arteries. They are also very filling making this a delicious meal to keep you from craving sugary treats a couple of hours later.
Ingredients– serves 1
1 small sweet potato (chopped into bite size pieces)
5 cherry tomatoes (halved)
1 red pepper (deseeded and chopped)
1 tsp coconut oil
1/4 cup of quinoa
Handful of watercress
1/2 avocado (chopped)
Juice of 1/2 lemon
1 tsp dried oregano
Small handful of pine nuts
3 sun dried tomatoes (chopped)
Pink himalayan salt
Preheat the oven to 190C and place your sweet potatoes on a baking tray with the coconut oil for 25 minutes.
Meanwhile cook your quinoa according to pack instructions.
After 15 minutes of the sweet potatoes cooking, add the cherry tomatoes and red pepper for the last 10 minutes and mix them all together in the coconut oil.
Add the cooked quinoa and watercress to a bowl with the lemon and dried oregano.
Mix in the roasted sweet potato, tomatoes and red pepper.
Top with avocado, pine nuts, sun dried tomatoes and pink himalayan salt.
Love, Lottie x