Sweet Potato, Pomegranate, Pak Choi and Beansprout Salad
This is my favourite salad and always my go to dish to impress and show that salad can be so moocher than a bowl of green leaves. This has colour, texture and taste. Perfect on its own right and also to accompany a bigger meal or as a centre piece.
- Cuisine: Vegan lunch/dinner
- Preparation Time: 10 Minutes
- Cook Time: 25 Minutes
- Total time: 35 Minutes
- Servings: Makes 4 portions
- Requires: Baking tray, oven, knife, chopping board, frying pan.
Ingredients
-
Makes 4 small portions:
- 10ml of coconut oil
- 2 medium sized sweet potatoes
- 75g quinoa (dry/raw weight)
- 1/2 a teaspoon of Pink himalayan salt
- 1 whole pomegranate
- 1 whole red pepper
- 1 whole red onion
- 2 cloves of garlic
- 1 tsp of dried chilli flakes
- 30ml of tamari or liquid aminos
- Juice of half a lime
- 1 head of pak choi
- 100g of fresh beansprouts
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Method
- Firstly stand the coconut oil in hot water to melt it into liquid form, this will make it easier to apply when cooking
- Dice your sweet potatoes into approximately 2cm sized pieces and place onto a baking tray in 5ml of the coconut oil and a pinch of salt. Mix well to make sure all of the sweet potato is coated with oil evenly. I like to keep the skin on my sweet potato but you can remove it if you prefer
- Bake on 180ºC for 20 minutes. The sweet potato should be cooked but not so soft that it looses its shape when mixed into the salad
- Bring the 100g of quinoa to the boil in 400ml of water and simmer for 5 minutes. Then remove from the heat and set to one side to finish cooking and allow it to cool. You may want to transfer to a tray after it has been standing for 10 minutes as it will cool down faster and save it from over cooking and going to soft. Season with a pinch of salt and mix well
- De-seed the pomegranate by cutting it into 2 (through the middle) and hitting the outside of the fruit with a spoon, holding the cut side down. This is a very quick and easy way to de-seed the pomegranate
- Then start to bring the salad together.
- Place a large frying pan or wok onto a high heat with the other 5ml of the coconut oil and add in the finely chopped garlic, red onion and sliced red pepper
- When this has softened after a few minutes, add the tamari, chilli flakes and lime juice to the pan and simmer for a further 2 minutes
- Take off the heat
- Snap the leaves off your pak choi and add these into the pan whilst the pan is still hot and stir them in so they slightly wilt
- Then add in the beansprouts, quinoa and sweet potato
- Mix together well and serve
- Garnishing the top with the pomegranate seeds
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