Quinoa, Broccoli & Sweet Potato Salad - WellBeing Magazine

Name: 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; 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; 1 cup cashew sour cream (see recipe above); ½ bunch fresh mint leaves

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Explore delicious, healthy vegan recipes from qualified chef Adam Guthrie, perfect for boosting energy and vitality. Learn to cook wholefood, plant-based meals for better health.

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Ingredients

2 sweet potatoes, skin on, cut into 2cm pieces
½ tsp chilli flakes
½ tsp ground coriander
½ tsp ground cumin
Salt
pepper
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
1 cup cashew sour cream (see recipe above)
½ bunch fresh mint leaves