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Autumn Layered Salad in a Jar with Roasted Sweet Potato, Quinoa, and Tahini Dressing - photo 1
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Autumn Layered Salad in a Jar with Roasted Sweet Potato, Quinoa, and Tahini Dressing

Takeaway Dishes Salads Vegetarian Dishes 60 min Easy 5 wyświetleń ~31.69 PLN - (0)
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Description

This autumn layered salad is the perfect meal for on-the-go, combining a wealth of flavors, textures, and colors. It is not only visually appealing with its distinct layers visible through the glass jar, but also filling and packed with nutrients. Sweet, roasted sweet potatoes with a hint of smoked paprika pair perfectly with fluffy quinoa, crunchy chickpeas, and fresh spinach. The whole dish is complemented by a creamy, nutty dressing made from tahini paste with a touch of maple syrup and lemon juice, which brings all the ingredients together in a harmonious blend. This dish tastes delicious both cold and at room temperature, and its layered structure keeps the ingredients fresh and crunchy until it's time to eat. An ideal option for a healthy lunch at work, school, or a picnic.

Składniki (14)

Servings:
2
  • Sweet potato 400 g
  • Komosa ryżowa (quinoa) 100 g
  • Ciecierzyca konserwowa 240 g
  • Fresh spinach (baby) 100 g
  • Walnuts 30 g
  • Pasta tahini 45 g
  • Lemon juice 30 ml
  • Maple syrup 20 ml
  • Extra virgin olive oil 0.2 łyżek
  • Water 260 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.6 łyżeczka
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 50 g
💰 Szacowany koszt dania: ~31.69 PLN (15.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top and bottom heat). Wash the sweet potato thoroughly, peel it using a vegetable peeler, and cut it into even cubes about 1.5 cm on each side. Transfer the chopped sweet potato to a bowl, add one tablespoon of olive oil, smoked paprika, a pinch of salt, and pepper. Mix thoroughly with your hands to ensure each cube is coated with the spices. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper and place in the preheated oven. Bake for 20-25 minutes, until the cubes are soft on the inside and slightly caramelized on the outside. Halfway through baking, stir them with a spatula to ensure even cooking. Once baked, remove from the oven and set aside to cool completely.

Ingredients: Sweet potato, Extra virgin olive oil, Papryka wędzona słodka, Salt, Pieprz czarny świeżo mielony
Use a large baking tray so the sweet potatoes do not overlap – this will ensure they roast rather than steam. Using parchment paper will prevent sticking and make cleanup easier. The sweet potatoes must be completely cold before adding them to the jar; otherwise, they will wilt the spinach.
2

While the sweet potatoes are baking, cook the quinoa. Pour 100g of quinoa into a fine sieve and rinse thoroughly under cold running water for about a minute. Rinsing removes the saponins that give a bitter taste. Transfer the rinsed quinoa to a small pot, add 200 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot with a lid and cook for about 15 minutes, until the quinoa absorbs all the water. Remove the pot from the heat and let it sit covered for another 5 minutes. After that time, uncover and gently fluff the quinoa with a fork. Set aside to cool completely.

Ingredients: Komosa ryżowa (quinoa), Water, Salt
It is crucial to rinse the quinoa thoroughly to remove any bitter aftertaste. The ratio of quinoa to water is usually 1:2. Do not stir the quinoa while cooking to prevent the grains from clumping together. Leaving it covered after cooking will make it fluffier.
3

Prepare the remaining ingredients. Drain the canned chickpeas in a sieve and rinse thoroughly under cold water to remove excess salt and brine. Set aside in the sieve to drain. Chop the walnuts into larger pieces. You can lightly toast them in a dry pan for 2-3 minutes until they start to smell – this will enhance their flavor and crunchiness. Set aside to cool. Wash the fresh spinach thoroughly and dry it, for example, in a salad spinner or with a paper towel.

Ingredients: Ciecierzyca konserwowa, Walnuts, Fresh spinach (baby)
Make sure the spinach is completely dry. Moist leaves will wilt faster in the jar. Toasting the nuts is optional, but highly recommended for better flavor.

Preparing the dressing

4

In a small jar or bowl, prepare the dressing. Place tahini paste, lemon juice, maple syrup, the remaining tablespoon of olive oil, a pinch of salt, and pepper in the container. Start mixing with a fork or a small whisk. Initially, the dressing will be very thick and may curdle – this is normal. Gradually, adding one tablespoon of cold water at a time (a total of about 60 ml), continue mixing until the sauce reaches a smooth, creamy consistency resembling pourable mayonnaise. Taste and adjust seasoning with salt, pepper, or lemon juice if needed.

Ingredients: Pasta tahini, Lemon juice, Maple syrup, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Water
The easiest way to prepare the dressing is in a small jar with a lid – just add all the ingredients, close it, and shake vigorously until you achieve a smooth emulsion. Adjust the thickness of the dressing by adding more water.

Assembling the salad

5

Prepare two large jars (about 750 ml each). Start layering in the correct order to keep the salad fresh. Pour half of the prepared tahini dressing into the bottom of each jar. Next, add a layer of drained chickpeas. The next layer is cooled quinoa. On top of the quinoa, evenly place the roasted and cooled sweet potato cubes. Loosely arrange a generous portion of dry spinach on top, trying not to pack it down. Finally, sprinkle everything with chopped walnuts. If using, also add pomegranate seeds. Screw the jars closed and store in the refrigerator.

Ingredients: Ciecierzyca konserwowa, Komosa ryżowa (quinoa), Sweet potato, Fresh spinach (baby), Walnuts, Pestki granatu
The order of the layers is key! The dressing at the bottom protects the other ingredients from moisture. Hard ingredients (chickpeas, quinoa) create a barrier for the more delicate ones (sweet potato, spinach). Spinach and nuts on top will stay crunchy. Use jars with a wide opening, as it will make layering and eating easier.

Fun Fact

💡

Quinoa, often referred to as the 'holy grain of the Incas', is actually not a grain but a pseudocereal. It is more closely related to beets and spinach than to wheat or rice. As one of the few plants, it provides complete protein, containing all nine essential amino acids.

Best for

Lunch do pracy lub szkoły Zdrowy posiłek w podróży Piknik na świeżym powietrzu Lekka kolacja

Tips

🍽️ Serving

Before eating, shake the closed jar vigorously for about 15-20 seconds. This will ensure that the dressing from the bottom thoroughly coats all the ingredients. The salad can be eaten straight from the jar using a long fork or transferred to a bowl for the flavors to mix even better.

🥡 Storage

The salad can be stored in a tightly sealed jar in the refrigerator for up to 3 days. It is perfect for preparing in advance (meal prep) for a few workdays.

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