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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:

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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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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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