Quinoa salad with beetroot, sweet potatoes, and miso dressing

Step 1/5

• 1 sweet potatoes
• 2 beetroots
• ½ beetroots

• oven
• cutting board
• knife

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Step 2/5

• ⅛ tsp cayenne pepper
• ⅛ tsp cumin
• ⅛ tsp salt
• ⅛ tsp freshly ground pepper
• 1 tbsp olive oil

• large mixing bowl

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Step 3/5

• baking sheet

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

Step 4/5

• 100 g quinoa

• small saucepan

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Step 5/5

• 1 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp almond butter
• ½ tbsp vegetable oil
• ½ tbsp lemon juice
• ½ clove garlic
• ½ tsp ginger
• 30 g cranberries
• 30 g pecans
• 5 g cilantro
• salt
• pepper
• feta cheese to serve

• small bowl

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

Enjoy your meal!