Power Salad with Roasted Sweet Potato, Quinoa, and Golden Dressing - photo 1
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Power Salad with Roasted Sweet Potato, Quinoa, and Golden Dressing

Pikantne Salads Vegan dishes Takeaway Dishes 40 min Easy 16 wyświetleń ~13.82 PLN - (0)
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Description

Here is the perfect recipe for a work lunch for one person that is not only healthy and filling but also incredibly tasty and colorful. This salad is a true vitamin bomb, combining the natural sweetness of roasted sweet potato, the crunch of roasted chickpeas, and the nutty flavor of quinoa. The whole dish is brought together by a velvety, golden dressing made from tahini paste and fresh orange juice, which adds a slightly oriental character to the dish. It has been crafted to provide energy for the rest of the day without causing a feeling of heaviness. It is rich in plant protein, fiber, healthy fats, and antioxidants. It can be prepared in the evening, and in the morning, you can simply take it with you to work. It is an excellent option for anyone who values balanced, vegan meals that please both the palate and the eye.

Ingredients (15)

Servings:
1
  • Sweet potato 200 g
  • Komosa ryżowa (quinoa) 50 g
  • Ciecierzyca gotowana (z puszki lub słoika) 120 g
  • Fresh spinach 50 g
  • Extra virgin olive oil 0.1 łyżek
  • Pasta tahini 30 g
  • Orange juice 45 ml
  • Maple syrup 7 ml
  • Garlic 0.6 ząbek
  • Water 130 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Pumpkin seeds 10 g
  • Feta cheese 30 g
💰 Szacowany koszt dania: ~13.82 PLN

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing vegetables for roasting

1

Preheat the oven to 200°C (top and bottom heat). In the meantime, prepare the sweet potato. Wash it thoroughly, then peel it using a vegetable peeler. Cut the peeled sweet potato into even cubes about 1.5 cm on each side. Transfer the chopped sweet potato to a medium-sized bowl.

Ingredients: Sweet potato
Use a sharp chef's knife to make cutting efficient. Even pieces will ensure that the sweet potato bakes evenly. Do not cut it into too small cubes, as they may burn, nor too large, as they will take longer to bake.
2

Drain the chickpeas from the liquid in a colander and rinse them thoroughly under cold running water. Leave them to drain for a moment, then dry them with a paper towel – the drier they are, the crispier they will be after baking. Add the dry chickpeas to the bowl with the sweet potato.

Ingredients: Ciecierzyca gotowana (z puszki lub słoika)
Thoroughly drying the chickpeas is key to achieving crispiness. You can gently roll them between two layers of paper towels. Don't skip this step!

Baking

3

In a bowl with sweet potato and chickpeas, add olive oil, smoked paprika, a pinch of salt, and pepper. Mix everything thoroughly with your hands or a large spoon, ensuring each piece is evenly coated with the spices. Line a large baking sheet with parchment paper and spread the vegetables in a single, even layer. Place in the preheated oven and bake for 25-30 minutes, until the sweet potato is soft and slightly caramelized, and the chickpeas are golden and crispy. Halfway through baking (after about 15 minutes), stir the vegetables on the baking sheet.

Ingredients: Sweet potato, Ciecierzyca gotowana (z puszki lub słoika), Extra virgin olive oil, Papryka wędzona słodka, Salt, Pieprz czarny świeżo mielony
Use a baking tray large enough so that the vegetables do not overlap – this will ensure even roasting and crispiness. If they are too crowded, they will start to steam instead of roast. Check towards the end of baking to ensure the chickpeas do not burn.

Cooking quinoa

4

While the vegetables are baking, cook the quinoa. Place the quinoa in a fine sieve and rinse it thoroughly under cold running water. This is an important step that removes the saponins that give a bitter taste. Transfer the rinsed quinoa to a small pot, add 100 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15 minutes, until the quinoa absorbs all the water. Remove the pot from the heat and let it sit covered for another 5 minutes. Finally, gently fluff the quinoa with a fork.

Ingredients: Komosa ryżowa (quinoa), Salt, Water
The ratio of quinoa to water is usually 1:2, so for 50g of quinoa, use 100ml of water. Do not stir the quinoa while cooking. After cooking, by fluffing with a fork, the grains will be loose and separated from each other.

Preparing the dressing

5

Prepare the golden dressing. Peel a small clove of garlic and crush it using a garlic press or chop it very finely. In a small jar or bowl, add tahini paste, freshly squeezed orange juice, maple syrup, the prepared garlic, and about 30 ml of water. Screw the jar closed and shake it vigorously for about 30 seconds until all the ingredients combine into a smooth, creamy emulsion. If the dressing is too thick, add a little more water. Taste and season with a pinch of salt if needed.

Ingredients: Pasta tahini, Orange juice, Maple syrup, Garlic, Water
The simplest way to make the perfect dressing is to use a small jar with a lid. Shaking it is the quickest method of emulsifying. The consistency should resemble thin honey or cream. The thickness of tahini can vary depending on the brand, so adjust the amount of water 'by eye'.

Salad composition

6

It's time to assemble the salad in the lunch container. Lay the washed and dried spinach leaves at the bottom of the container. Evenly spread a layer of cooked and cooled quinoa on top of the spinach. On top, place the roasted, also cooled sweet potato and the crunchy chickpeas. If you're using optional ingredients, sprinkle everything with crumbled feta cheese and/or pumpkin seeds. Pour the dressing into a small, airtight container and take it separately. Drizzle the salad with the dressing just before eating.

Ingredients: Fresh spinach, Komosa ryżowa (quinoa), Sweet potato, Ciecierzyca gotowana (z puszki lub słoika), Pumpkin seeds, Feta cheese
Layering the ingredients in the container is key to keeping the salad fresh. The spinach at the bottom won't get 'squished' by the heavier ingredients. Keeping the dressing separate prevents the leaves from wilting. Use a sealed lunch container to prevent any leaks in your bag.

Fun Fact

💡

Quinoa, often referred to as the 'holy grain of the Incas', is actually not a grain, but a so-called pseudocereal. It is botanically related to spinach and beets. It is one of the few plants that contains all nine essential amino acids, making it a source of complete protein.

Best for

Lunch do pracy lub szkoły Lekki i zdrowy obiad Posiłek po treningu Szybka kolacja

Tips

🍽️ Serving

To make the salad as good as possible, store the dressing in a separate small container. Just before serving, drizzle the salad with the dressing and gently mix. The salad tastes great both at room temperature and slightly chilled. For added freshness, you can add a few leaves of fresh mint or cilantro.

🥡 Storage

The prepared salad (without dressing) can be stored in an airtight container in the refrigerator for up to 2 days. Also, store the dressing in the refrigerator in a separate, sealed jar for 3-4 days. Baked sweet potatoes and chickpeas can be made in larger quantities and used in other dishes over the next few days.

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