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Hearty salad with roasted sweet potato, quinoa, and tahini dressing - photo 1
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Hearty salad with roasted sweet potato, quinoa, and tahini dressing

Pikantne Takeaway Dishes Salads Vegetarian Dishes 45 min Easy 4 wyświetleń ~37.25 PLN - (0)
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Description

Here’s a perfect suggestion for a work lunch or a healthy meal on the go – a complete, filling, and incredibly colorful salad that delights both in taste and appearance. The sweetness of roasted sweet potato pairs wonderfully with the salty, bold flavor of feta cheese and the nutty notes of quinoa. Crunchy, juicy pomegranate seeds add a refreshing, tangy touch, while fresh spinach provides a light, vitamin-rich base. The whole dish is brought together by a velvety, creamy dressing made from tahini paste, lemon juice, and maple syrup, which balances all the flavors. This dish is not only delicious but also rich in plant protein, fiber, healthy fats, and vitamins, making it a wholesome meal. It’s perfect both warm, with freshly baked sweet potato, and cold, which makes it an ideal choice for a make-ahead meal.

Składniki (15)

Servings:
2
  • Sweet potato 400 g
  • Komosa ryżowa (quinoa) 100 g
  • Feta cheese 150 g
  • Fresh spinach (baby) 100 g
  • Pestki granatu 80 g
  • Extra virgin olive oil 0.2 łyżek
  • Pasta tahini 45 g
  • Lemon juice 30 ml
  • Maple syrup 15 ml
  • Garlic 1 ząbek
  • Cold water 45 ml
  • 🌿 Przyprawy
  • Sweet paprika powder 1 łyżeczka
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
💰 Szacowany koszt dania: ~37.25 PLN (18.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Wash the sweet potato thoroughly under running water, dry it with a paper towel, and peel it using a vegetable peeler. Cut it into even cubes about 1.5-2 cm on each side. Transfer the chopped sweet potato to a large bowl, drizzle with two tablespoons of olive oil, and sprinkle with sweet paprika, salt, and pepper. Mix thoroughly with your hands to ensure each cube is evenly coated with the spices.

Ingredients: Sweet potato, Extra virgin olive oil, Sweet paprika powder, Salt, Pieprz czarny świeżo mielony
Use a large baking tray lined with parchment paper. Spread the sweet potato cubes in a single layer, ensuring they do not touch - this will ensure even baking and caramelization, rather than steaming. Uniform cubes guarantee that all pieces will be ready at the same time.
2

Place the baking tray with sweet potatoes in the preheated oven. Bake for 25-30 minutes. Halfway through baking, after about 15 minutes, open the oven and stir the sweet potatoes with a spatula to ensure they brown evenly on all sides. The sweet potatoes are ready when they become soft in the middle (you can check this by piercing one piece with a fork) and slightly caramelized at the edges. After baking, remove the tray from the oven and let the sweet potatoes cool slightly.

Every oven works a little differently, so keep an eye on the sweet potatoes towards the end of baking. If they start to burn too quickly, reduce the temperature by 10-20°C. Do not bake them too long to avoid turning them into mush.
3

While the sweet potatoes are baking, cook the quinoa. Place 100g of dry quinoa in a fine sieve and rinse it thoroughly under cold running water for about a minute, rubbing the grains with your hand. This step is crucial to remove the saponins that give a bitter taste. In a small pot, pour in 200 ml of water, lightly salt it, and bring to a boil. Add the rinsed quinoa, reduce the heat to the minimum, cover the pot with a lid, and cook for about 15 minutes, until all the water is absorbed.

Ingredients: Komosa ryżowa (quinoa), Salt
Use a heavy-bottomed pot to prevent the quinoa from burning. After 15 minutes, remove the pot from the heat and let it sit covered for another 5 minutes. Then uncover and gently fluff the quinoa with a fork to separate the grains and make them fluffy. Do not stir it during cooking.

Preparing the sauce

4

In a small bowl or jar, prepare the sauce. Place 3 tablespoons of tahini paste, 30 ml of freshly squeezed lemon juice, 1 tablespoon of maple syrup, and one clove of garlic pressed through a garlic press into it. Start mixing everything with a small whisk or fork. At first, the paste will thicken and may look curdled - this is a normal reaction.

Ingredients: Pasta tahini, Lemon juice, Maple syrup, Garlic
Use a jar with a lid - it's a great way to mix the sauce (just shake it vigorously) and store it later. Make sure the tahini paste is well mixed in its original container before measuring out the portion.
5

Continuing to stir, start adding cold water, one tablespoon at a time. After adding each tablespoon of water, mix vigorously until it is completely combined with the paste. Repeat this process, adding a total of about 3-4 tablespoons (45 ml) of water, until the sauce reaches a smooth, creamy, and pourable consistency, resembling thin mayonnaise. Finally, season the sauce with a pinch of salt and pepper to taste and mix once more.

Ingredients: Cold water, Salt, Pieprz czarny świeżo mielony
The amount of water may vary slightly depending on the density of the tahini paste. Add it slowly and monitor the consistency. The sauce should be fluid enough to drizzle over the salad, but not watery.

Salad composition

6

Prepare a large bowl. Line the bottom with washed and dried fresh spinach. Add cooked and cooled quinoa and slightly cooled roasted sweet potatoes. Crumble feta cheese with your hands into smaller pieces and add to the bowl. Sprinkle in pomegranate seeds. If using, add chopped walnuts. At this stage, do not mix the salad yet if you are packing it to go.

Ingredients: Fresh spinach (baby), Komosa ryżowa (quinoa), Sweet potato, Feta cheese, Pestki granatu, Walnuts
To keep the spinach fresh and crunchy in a takeout meal, it is essential that all warm ingredients (sweet potatoes, quinoa) cool completely before combining. Layering the salad in the container is the best method.
7

To pack the salad for takeout, choose a tight container or a large jar. Layer the ingredients, starting with the hardest: pour quinoa at the bottom, then add cubes of roasted sweet potato, crumbled feta, pomegranate seeds, and (optional) nuts. On top, place the delicate spinach leaves. Pour the dressing into a separate, small, airtight container. This way, the ingredients won't mix, and the spinach won't wilt. Before eating, simply transfer the contents of the container to a bowl, drizzle with the dressing, and gently mix.

Ingredients: Fresh spinach (baby), Komosa ryżowa (quinoa), Sweet potato, Feta cheese, Pestki granatu, Walnuts
The best containers are those with a capacity of 750ml - 1L for one serving. If you are using a jar, you can pour the sauce at the bottom, then layer the harder ingredients, finishing with spinach on top. Before eating, just shake the closed jar vigorously.

Fun Fact

💡

Quinoa, known as the 'gold of the Incas', has been a staple in the diet of the Andes for thousands of years. Technically, it is not a grain, but a 'pseudograin', more closely related to spinach and beets than to wheat.

Best for

Lunch do pracy Piknik Lekka kolacja Zdrowy posiłek po treningu

Tips

🍽️ Serving

It's best to serve the salad in a clear container or jar to showcase the colorful layers. The dressing should be stored separately in a small, airtight container and drizzled over the salad just before eating. This way, the spinach will stay crisp. Just before serving, you can sprinkle fresh mint leaves for an extra refreshing touch.

🥡 Storage

A layered salad (without dressing) can be stored in the refrigerator in an airtight container for up to 2 days. The tahini dressing in a separate, sealed container will last in the fridge for up to 5 days; it may thicken - just add a little water and mix. The salad is not suitable for freezing.

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