Roasted Sweet Potato & Spinach Salad

Ingredients

2 Beetroot, washed and trimmed
800g Sweet Potatoes, peeled, diced into 2-3cm cubes
2 Zucchinis, washed and sliced
1 cup Quinoa (any colour)
100g Reduced Fat Feta Cheese
4 cups Baby Spinach, washed and spun dry
Herbs (Dill, Mint, Basil and Parsley all work well, use 1 or all)
1/4 Cup Extra Virgin Olive Oil
1 tbsp Cumin Seeds
2 Cups Water

Method 

Preheat oven to 180 degrees c. Line a tray with baking paper.

Wrap beetroot in foil and place in oven, roast for approximately 30 minutes. (Time dependant on size of beetroot). Set aside to cool.

In a large bowl place the sweet potatoes, zucchini, cumin seeds and olive oil. Mix until vegetables are covered. Spread evenly on a lined tray and bake for 15 minutes. Turn and bake for a further 30 minutes. (Spreading evenly prevents the vegetables from steaming, and being mushy).

Place quinoa in a fine sieve and rinse under running water. Place the quinoa in a saucepan and add 2 cups of water. Bring to the boil and simmer until water is absorbed, approximately 10 minutes. Stir occasionally. Set aside to cool.

Unwrap beetroot and peel away the skin, cut into small wedges.

Place spinach in a serving bowl. Add cooled quinoa and vegetables, crumble feta into salad and sprinkle herbs. Toss lightly and serve.

I don't think this salad requires dressing however you could add lemon juice. If you are having this salad as a main meal for lunch it serves 6. This salad is a beautiful side to grilled lamb.

About Roasted Sweet Potato and Spinach Salad

Prep Time : 15 minutes

Total Time : 30 minutes

Author : Jodi

Recipe Type : Salad

Serves : 6

Nutrition per Serve

Calories : 377

Protein : 12g

Fat : 15g

Carbohydrates :51g

Approximate calculations, I'm not a nutritionist but I can read a food label and use a calculator. Please use as a guide only.

I was inspired to create this salad after a chat with Coach Suzi. Suzi suggested my lack of energy and always feeling hungry could be due to my diet lacking good quality carbohydrates. After that gym session I did a quick scan of my fridge and cupboard, luckily I already had the ingredients and the experiment of combining these vegetables was delicious.  And yes I did notice a change in my energy and I wasn't looking for a mid afternoon sweet treat. Well not that day anyway.

Happy Salad Days

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Walnut & Chia Bliss Balls

Ingredients

100g (1 cup) Walnuts
45g (1/2 cup) Rolled Oats
20g (2 tbsp) Chia Seeds
1/2 tsp Vanilla Extract
135g (10) Medjool Dates, Pitted
10g (2 tbsp) Raw Cacao Powder
30g Protein Powder
10g (2 tbsp) Desiccated Coconut
15g (2 tbsp) Pistachio Kernels
80g Water

Method 

Place the coconut and pistachios in a food processor and whiz to fine crumbs. Transfer to a bowl and set aside. No need to clean the food processor bowl.

Place the walnuts, oats, chia, vanilla, dates, cocao and protein powder in a food processor and whizz to a course paste, adding a little water if the mixture is too dry. You could also use coconut oil or coconut water. Transfer to a bowl, cover and chill for approximately 15 minutes.

Form the walnut mixture in 16 balls, then roll in the coconut mixture to coat. Refrigerate for up to 4 days.

About Walnut & Pistachio Bliss Balls

Prep Time : 10 minutes

Total Time : 30 minutes

Author : Jodi

Recipe Type : Snack

Serves : 16

Nutrition per Serve

Calories : 107

Protein : 3g

Fat : 6g

Carbohydrates :10g
Approximate calculations, I'm not a nutritionist but I can read a food label and use a calculator. Please use as a guide only.

I had left over coconut and pistachio. I thought I might add it to the next smoothie, but fish was on the menu for dinner. I steamed white fish fillets, placed a crumb on the top and grilled until golden. The crumb was left over coconut and pistachio, to this I added chopped coriander and panko breadcrumbs.

The inspiration is from my favourite food magazine Delicious, this recipe was published in their Feel Good Food Cook Book. I reduced the number of dates, and I included the protein powder. 

Enjoy

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