Sweet potato quinoa salad

A ham and cheese sandwich generates 1.4 times more CO2e than a sweet potato and quinoa salad.

From Popsugar

Serves 4

Ingredients

For the salad

• 4 small sweet potatoes, unpeeled, diced into bite-sized pieces
• 4 tablespoons olive oil salt and pepper to taste
• 200 grams quinoa
• 340 grams black beans
• 1 red pepper, diced
• 240 grams greens (you choose)
• 4 tablespoons dried cranberries
• 4 tablespoons salted sunflower seeds

For the dressing

• 160 grams mango, fresh or frozen
• 4 tablespoons balsamic vinegar
• 6 tablespoons water

Method

1. Preheat oven to 200 C.
2. Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.
3. Place the quinoa and half 2 cups of water in a covered pot on high. Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the liquid is all soaked up and the quinoa is tender.
4. Puree the mango with the balsamic vinegar and water, and set aside.
5. Allow the roasted potatoes and quinoa to cool to room temperature.
6. Start layering the salad in the jar beginning with the black beans. Add the cooked quinoa, and pour the mango balsamic vinaigrette on top.
7. Top with diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.
8. Screw top on securely, and store in the fridge.
9. When you're ready to eat, give the jar a good shake to mix everything up and enjoy!