Sweet Potato and Quinoa Salad

INSTRUCTIONS

• 1
  First, preheat the oven to 190 °C, prepare a baking sheet and line it with parchment paper.
• 2
  Wash the sweet potato and cut it into smaller cubes (approx. 2 cm × 2 cm). Then place the chopped sweet potato on the prepared baking sheet, drizzle with rapeseed oil, salt, pepper, mix, and bake for 35–40 minutes at 185–190 °C until the sweet potato cubes soften. Approximately 5–8 minutes before the end of baking, add pumpkin seeds to the baking sheet to toast.
• 3
  Meanwhile, cook the quinoa: Place the quinoa in a small pot, pour in 250 ml of water, salt, and bring to a boil over high heat. Then cover the pot with a lid, reduce the heat to medium, and cook the quinoa for 15–18 minutes until all the water is absorbed and the quinoa softens.
• 4
  While the quinoa is cooking, prepare the dressing: Peel and press the garlic. Then take a jar, put the pressed garlic, olive oil, honey, lemon juice, Dijon mustard, and water into it and mix. Season the mixture with salt and pepper and refrigerate.
• 5
  Now prepare the remaining ingredients: Roughly chop the baby spinach. Peel and pit the avocado and cut it into small cubes (approx. 1 cm × 1 cm).
• 6
  Finally, prepare a large bowl, put the cooked quinoa, roasted sweet potato, chopped baby spinach, avocado cubes, and drained beans into it, pour all with the prepared dressing, season with salt and pepper as needed, and serve.