Sweet Potato, Pomegranate And Quinoa Salad

Simple and quick to make and full of flavour, this nutritious, colourful salad will leave your taste buds mesmerised. Its makes a perfect lunch to re-energise you ready for the afternoon. It also makes an awesome pre or post gym workout meal.  Enjoy this super-nutritious recipe

INGREDIENTS:

Serves 4:

• 2 medium sweet potatoes

• 1 pak choi

• 200g of fresh beansprouts

• 1 whole pomegranate

• 1 red pepper

• 1 red oinion

• 100g of quinoa (dried weight)

• 2 cloves of garlic

• 1 teaspoon of dried chilli flakes

• 30ml of tamari or liquid aminos

•  juice of half a lime

• 10ml of coconut oil

• pink himalayan salt

METHOD:

• Firstly stand your coconut oil in hot water to melt it into liquid form to make it easier

  
  

  to apply for cooking with

• Dice your sweet potatoes into approximatly 2cm sized pieces and place onto a baking

  
  

  tray coating in 5ml of your melted coconut oil and a pinch of salt. Mix well to make sure

  
  

  all the sweet potato is coated with oil

• Bake on 180C for 15-20 minutes. The sweet potato should be cooked but not soft so

  
  

  that it keeps its shape when mixed into your salad

• Bring your 100g of quinoa to the boil in 400ml of water and simmer for 5 minutes

  
  

  Then remove from the heat and set to one side to finish cooking and allow it to cool. You

  
  

  may want to transfer to a tray after it has been standing for ten minutes as it will cool

  
  

  down faster. Season with a pinch of salt

• De-seed your pomegranate by cutting it into 2 and hitting the outside of the fruit

  
  

  with a spoon holding the cut side down. This is a very quick and easy way to de-seed a

  
  

  pomegranate

• Then to start bringing your salad together place a large frying pan onto a high heat with

  
  

  the other 5ml of your coconut oil and add in you finely chopped garlic, red oinoin and

  
  

  red pepper

• When this has softened add your tamari, chilli flakes and lime juice to the pan and

  
  

  cook for a further 2 minutes and take off the heat

• Snap the leaves from your pak choi and add these into the pan whilst it is still hot and

  
  

  stir them in so they slightly wilt

• Add in your beansprouts, quinoa and sweet potato

• Mix together well and serve garnishing on top with your pomegranate seeds