Roasted Sweet Potato and Quinoa Salad with Honey Mustard Dre

• total time: 1 hour 5 minutes

Ingredients

ROASTED SWEET POTATO

1 sweet potato diced

1 tbsp olive oil

salt/pepper

mixed dried herbs or seasonings of choice

all purpose seasoning or seasonings of choice

CRISPY CHICKPEAS

1 can (400g) chickpeas, rinsed and drained

salt/pepper

mixed dried herbs or seasonings of choice

all purpose seasoning or seasonings of choice

QUINOA

1 cup quinoa

2 cups vegetable stock

HONEY MUSTARD DRESSING

1 heaped tbsp greek yoghurt

2 tsp dijon mustard

2 tsp seeded mustard

2 tsp honey

1 tsp minced garlic

1 tsp lemon juice

salt and peper

SALAD

1 large handful baby spinach

100g feta cheese crumbled

Directions

Season sweet potato and bake at 200°c for 35 minutes or until cooked.

Season chickpeas and bake for 30 minutes mixing halfway.

Cook the quinoa in vegetable stock as per directions.

In a bowl add all the ingredients for the dressing and combine.

In a salad bowl add the baby spinach, quinoa, sweet potato, chickpeas, feta and the honey mustard dressing.

Mix, serve and enjoy!