Quinoa, Broccoli & Sweet Potato Salad - WellBeing Magazine

Ingredients

• 2 sweet potatoes, skin on, cut into 2cm pieces
• ½ tsp chilli flakes
• ½ tsp ground coriander
• ½ tsp ground cumin
• Salt & pepper, to taste
• 1 cup cooked quinoa
• 1 head broccoli, broken into small florets & steamed then cooled under cold water
• 4 tbsp walnuts
• 1 tbsp balsamic vinegar
• Juice 2 limes
• 4 cups baby rocket
• 1 bunch fresh coriander, roughly chopped
• 1 fresh red chilli, sliced thinly on diagonal
• Cashew Sour Cream (makes 3 cups):
• 2 cups raw cashews
• ¾ cup lemon juice
• 2 cups water
• Cashew Mint Cream:
• 1 cup cashew sour cream (see recipe above)
• ½ bunch fresh mint leaves