Ingredients
2 cups Packet cooked quinoa rice blend (250g)
2 Medium Sweet potato (500g)
½ tsp Sea salt + pepper
½ cup Pumpkin seeds
½ Red onion, thinly sliced
½ cup Feta cheese, crumbled
1 cup Black beans, rinsed
3 cups Rocket (60g)
1 Avocado, sliced
Avocado dressing
1 Avocado
2 Garlic
1 Lemon juice
¼ Fresh basil
¼ Coriander
½ cup Plain Greek yogurt
½ tsp Salt
½ tsp Pepper
1/2-3/4 Ice cold water
Method
1
Preheat the oven to 200°C / 390°F.
2
Toss sweet potato with olive oil, salt, and pepper. Spread it onto a tray. Roast for 20 minutes, flip, then roast for a further 5 minutes until golden on the edges.
3
If using precooked rice and quinoa, heat in the microwave according to package instructions, then set aside to cool.
4
To make the dressing, simply combine all of the ingredients in a high-speed blender and blend until smooth and creamy. Set aside.
5
Combine the arugula, quinoa, rice blend, black beans, onion, feta, pepitas, and avocado.
6
Pour over dressing on top (any leftover dressing can be stored in the fridge for up to 3 days). Gently toss to combine, and let the salad rest for a few minutes so the rice has time to absorb some of the dressing.
Ingredients
2 cups Packet cooked quinoa rice blend (250g)
2 Medium Sweet potato (500g)
½ tsp Sea salt + pepper
½ cup Pumpkin seeds
½ Red onion, thinly sliced
½ cup Feta cheese, crumbled
1 cup Black beans, rinsed
3 cups Rocket (60g)
1 Avocado, sliced
Avocado dressing
1 Avocado
2 Garlic
1 Lemon juice
¼ Fresh basil
¼ Coriander
½ cup Plain Greek yogurt
½ tsp Salt
½ tsp Pepper
1/2-3/4 Ice cold water