If you like to give your body maximum nourishment, then you have to try this bowl: All vegan ingredients and our Veggy Exotic seasoning mix create a perfectly balanced blend of flavors. It's also super-quick to prepare and is great to take to parties or on picnics.
- 🍽Main Course
- 🍚Gluten free
- 🍠Sweet Potato
- 🥒Let’s go Veggy!
- 🏋🏽New Year’s Resolution
- 🚀Quick dishes
Ingredients 4 Portions
- 300 gQuinoa
- 2 pieceSweet potatoes
- 100 gBaby spinach
- 0.5 piecePomegranate
- 150 gCashew nuts
- 1 pieceScallion
- 1 pieceGarlic clove
- 0.5 pieceLemon, juiced
- 1 tsp.Dijon mustard
- 1 tsp.Agave syrup
- 1 tsp.Veggy Exotic Seasoning Mix
- 1 pinchHimalayan Salt
- 1 pinchPepper Black, Whole
- Olive oil
- Oil for frying (e.g. sunflower oil)
Thoroughly wash the quinoa in a fine sieve and cook according to the instructions on the packaging.
Toast the cashew nuts in a dry non-stick pan for 2 minutes, then reduce the heat, season with 1 tsp. of Kotányi Veggy Exotic mix and coat the nuts in the mix.
Wash the baby spinach. Rinse the scallion and cut into thin rings.
Cut the pomegranate in half and remove the seeds. Tip: Remove the seeds in a bowl full of water, as this prevents the pomegranate juice from squirting all over your clothes.
Peel the sweet potatoes and cut into around 1-cm cubes. Fry until golden brown in a pan with 1 tbsp. of oil and a crushed clove of garlic. Season with salt and pepper and put to one side.
Strain the quinoa at the end of the cooking time, plunge into cold water, dress with a splash of olive oil and season with salt and pepper.
To make the dressing: Mix 3 tbsp. of olive oil, lemon juice, mustard and agave syrup and season to taste with salt and pepper.
Mix the quinoa with the baby spinach, sweet potatoes and pomegranate seeds in a bowl and mix with the dressing. Garnish the salad with the cashew nuts and spring onion.