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
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