Ingredients
Units
Scale
- 1/2 cup of quinoa
- 1 medium sweet potato
- 1 tbsp olive oil
- 2 celery stalks
- 1 can of black beans
- 10 cherry tomatoes
- 2 large handful of arugula
- 1 scallion
- handful of pine nuts
- 1/4 cup of cashews (soaked)
- 1/4 cup of water
- 5 sun-dried tomatoes
- 1 tbsp tahini
- juice of 2 limes
- bunch of basil
- salt, pepper
Instructions
- Peel sweet potatoes and cut them into fry shaped pieces. Toss them with olive oil, salt and pepper and bake for about 30 minutes at 200°C.
- Cook quinoa in one cup of water. Drain and let cool a bit.
- Cut scallion and celery into small pieces, drain beans, half tomatoes, and add to a big bowl with the arugula, drained quinoa, pine nuts and baked sweet potatoes.
- For the dressing add soaked cashews, water, sun-dried tomatoes, tahini, lime juice, fresh basil, salt and pepper to a food processor and blend until smooth. Pour over the salad. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins