Hearty salad with roasted sweet potato, quinoa, and tahini dressing - photo 1
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Hearty salad with roasted sweet potato, quinoa, and tahini dressing

Pikantne Salads Vegetarian Dishes Takeaway Dishes 60 min Easy 5 wyświetleń ~33.41 PLN - (0)
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Description

This is not just an ordinary salad – it’s a complete, balanced meal packed in a box, perfect for taking to work or university. The sweetness of roasted sweet potato, caramelized with a hint of smoked paprika, pairs perfectly with the slightly nutty flavor of quinoa and the saltiness of feta cheese. The whole dish is brought together by a velvety, creamy dressing based on tahini paste, balanced with lemon juice and a touch of maple syrup. The addition of chickpeas provides protein and fiber, ensuring satiety for hours, while fresh spinach adds lightness and valuable vitamins. Visually, the dish delights with a contrast of colors: the intense orange of the sweet potatoes, the white of the feta, and the green of the spinach. It is a meal that not only tastes exquisite but also nourishes the body and provides energy for the rest of the day. An ideal solution for those looking for healthy, delicious, and convenient takeout meals.

Ingredients (16)

Servings:
2
  • Sweet potato 400 g
  • Komosa ryżowa (quinoa) 100 g
  • Ciecierzyca konserwowa 240 g
  • Szpinak baby 100 g
  • Feta cheese 100 g
  • Extra virgin olive oil 0.2 łyżek
  • Pasta tahini 45 g
  • Lemon juice 30 ml
  • Maple syrup 20 ml
  • Garlic 1 ząbek
  • Cold water 45 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
  • Fresh cilantro 10 g
💰 Szacowany koszt dania: ~33.41 PLN (16.70 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preheating the oven to 200°C (top and bottom heat, no fan). Meanwhile, wash the sweet potato thoroughly under running water, then dry it with a paper towel. Peel the sweet potato using a vegetable peeler. Place the peeled tuber on a cutting board and cut it into even cubes, about 1.5 cm on each side, using a sharp knife. Even pieces are key to ensure they bake at the same time.

Ingredients: Sweet potato
Use a stable cutting board and a sharp chef's knife. To prevent the sweet potato from slipping, you can first cut a thin slice off one side to create a flat base.
2

Transfer the diced sweet potato to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and freshly ground pepper. Using your hands or a large spoon, mix everything thoroughly so that each sweet potato cube is evenly coated with oil and spices. This will ensure they have a beautiful color and flavor after baking.

Ingredients: Sweet potato, Extra virgin olive oil, Papryka wędzona słodka, Salt, Ground black pepper
Mixing by hand is the most effective method. Don't be afraid to get your hands dirty - this way you can be sure that the spices are evenly distributed.
3

Line a large baking sheet with parchment paper. Spread the seasoned sweet potato cubes on the sheet in a single, even layer. Make sure the pieces are not overlapping. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), remove the sheet and stir the sweet potatoes with a spatula to ensure they brown evenly. The finished sweet potatoes should be soft in the center (check with a fork) and slightly caramelized on the outside.

Spreading the sweet potatoes in a single layer is key! If they are crowded, they will start to steam and won't be crispy. If you don't have a large enough baking sheet, use two smaller ones.
4

While the sweet potatoes are baking, cook the quinoa. Place the quinoa in a fine mesh strainer and rinse it thoroughly under cold running water for about a minute, stirring it with your hand. Transfer the rinsed quinoa to a small pot, add 200 ml of water (1:2 ratio of quinoa to 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 all the water is absorbed. Remove the pot from the heat and let it sit covered for another 5 minutes. Finally, gently fluff the quinoa with a fork to separate the grains.

Ingredients: Komosa ryżowa (quinoa), Salt
Rinsing quinoa is very important – it removes the natural, slightly bitter coating called saponin. Don't skip this step! Leaving the quinoa covered after cooking will ensure it is perfectly fluffy.
5

Prepare the remaining salad ingredients. Open the can of chickpeas, transfer its contents to a sieve, and rinse thoroughly under cold water until the foam disappears. Set aside to drain. Wash the spinach leaves and dry them well (e.g., in a salad spinner or using paper towels). Remove the feta cheese from the brine, dry it, and crumble it into smaller pieces with your fingers.

Ingredients: Ciecierzyca konserwowa, Szpinak baby, Feta cheese
Thoroughly drying the spinach is important, especially if you are preparing a salad to take away. Excess water will cause the leaves to wilt faster and the salad will become watery.

Preparing the dressing

6

In a small bowl or jar, combine all the dressing ingredients: tahini paste, freshly squeezed lemon juice, maple syrup, and garlic (peeled and pressed through a garlic press or very finely chopped). Start mixing everything with a small whisk or fork. At first, the mixture may thicken and look curdled - this is normal. Gradually, adding one tablespoon of cold water at a time, continue mixing until the sauce reaches a smooth, creamy, and pourable consistency, similar to thin mayonnaise. Season to taste with a pinch of salt and pepper.

Ingredients: Pasta tahini, Lemon juice, Maple syrup, Garlic, Cold water, Salt, Ground black pepper
The simplest way to make the perfect dressing is to place all the ingredients in a small jar, screw the lid on, and shake vigorously for 30-40 seconds. This guarantees a perfectly smooth emulsion without lumps.

Salad composition

7

Now it's time to assemble the salad, ideally in layers in a lunch container. At the bottom of two containers, place an equal portion of washed and dried spinach. On top of the spinach, spread a layer of cooked and cooled quinoa. Next, add the drained chickpeas. On top, arrange the roasted, cooled sweet potato cubes. Finally, sprinkle with crumbled feta cheese. Optionally, you can add chopped fresh cilantro and pumpkin seeds.

Ingredients: Szpinak baby, Komosa ryżowa (quinoa), Ciecierzyca konserwowa, Sweet potato, Feta cheese, Pumpkin seeds, Fresh cilantro
Layering the salad is the secret to keeping it fresh. Hard and dry ingredients at the bottom protect the delicate spinach from moisture. Always pack the dressing separately!
8

Pour the prepared tahini dressing into a small, airtight container or jar. Seal the container with the salad and the container with the dressing tightly. This way, the prepared lunchbox is ready to take to work. Just before eating, open both containers, drizzle the dressing over the salad, close the large container, and gently shake it to mix the ingredients. Enjoy!

If you don't have a small container for the dressing, you can use a ziplock bag. Shaking a closed container is a quick and clean way to mix the salad with the dressing without needing an extra bowl.

Fun Fact

💡

Quinoa, often mistaken for a grain, is actually a 'pseudograin'. Botanically, it is more closely related to spinach and beets than to wheat or rice. It was a staple in the diet of the Incas, who referred to it as the 'mother of all grains'.

Best for

Zdrowy obiad do pracy Sycący posiłek po treningu Lekka i pożywna kolacja Piknik lub wycieczka

Tips

🍽️ Serving

The salad tastes best at room temperature. Just before serving, drizzle it generously with dressing and mix. For an extra dose of healthy fats and a creamy texture, you can add a few slices of ripe avocado. If you're eating at home, serve it in a large, deep bowl.

🥡 Storage

The prepared salad (without dressing and without mixing the layers) can be stored in an airtight container in the refrigerator for up to 3 days. The dressing should be stored separately, also in the refrigerator, in a sealed jar, for up to 5 days. It may require shaking again before use.

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