Sweet Potato and Beetroot Crisp Baked Salad

Name: Sweet Potato and Beetroot Crisp Baked Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 250g cooked beetroot; 2 tbsp olive oil; 1 large sweet potato; 1 tbsp Olive Oil; 1/2 tsp paprika; 1/2 tsp cumin seeds; 1/2 tsp garam masala; 1 tsp ground corriander; 1 tsp black pepper; 4 cloves garlic; 1 tsp Rosemary; 1 tsp salt; 1 brocolli; 120g quinoa and bulgur wheat; 1 vegetable stock cube; 480ml water; 3 tbsp lemon juice; 250g baby spinach; I spring onion; 200g reduced fat houmous

8 steps

Prep:20minCook:45min

A warm wholesome seasonal roast salad with roasted sweet potato, brocolli, crispy beetroot, spinach, quinoa and humous Recipe makes 4, perfect for pre-assembly and taking left overs for lunch.

Updated at: Thu, 17 Aug 2023 03:16:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories413.4 kcal (21%)

Total Fat17.2 g (25%)

Carbs55 g (21%)

Sugars9.2 g (10%)

Protein11.4 g (23%)

Sodium1230.8 mg (62%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Pour 2 tbsp of olive oil onto a tray and place into the oven at 200 degrees C

olive oil2 Tbsp

Step 2

Cut the sweet potato into cubes and thinly slice the beetroot - around 2 - 3 mm.

beetroot250g

sweet potato1

Step 3

Spread the beetroot in a thin layer onto the tray with the pre-heated oil, and fill another tray with the sweet potato, herbs and spices and whole cloves of garlic. Place into the oven. You can remove the beetroot after around 15 minutes or when it looks crispy. Leave the sweet potato for a further 15

beetroot250g

sweet potato1

olive oil1 Tbsp

paprika½ tsp

cumin seeds½ tsp

garam masala½ tsp

ground corriander1 tsp

black pepper1 tsp

cloves garlic4

rosemary1 tsp

salt1 tsp

Step 4

While that cooks, chop the broccolli head and set to the side. You will add this to your sweet potato tray after the extra 15 minutes is up.

brocolli1

Step 5

Boil 120g of quinoa and bulgur wheat with 1 cube of vegetable stock, and 450ml of water.

quinoa and bulgur wheat120g

vegetable stock cube1

water480ml

Step 6

Once your quinoa mixture has cooked down and there is no more water, spread it onto a baking sheet and place into the oven along side the sweet potato. This will take around 25 minutes to become crispy. This adds a nice crunch to the salad, but if you prefer to eat your grains as it, skip this step.

Step 7

Once the sweet potato has cooked for 30 minutes, add the brocolli to your tray and cook for a further 10 minutes.

Step 8

By the time this has finished, your quinoa should be baked and crispy. Toss the spinach in lemon juice and a extra little oil, top with all of your roasted ingredients and finish with a dollop of humous and chopped spring onion