As summer approaches, we like to eat wholesome hearty salads for dinner at least a couple times a week. This Quinoa Sweet Potato mango Salad with pomegranates is one of our favourite ones!
Quinoa Sweet Potato Mango Salad
Believe it or not, we are a salad loving family! Yes, despite all the chocolate treats that we inhale, we ALL happily tuck in our salads too. Especially as meals. So I make sure I make some substantial ones to keep us full.
I find that salads made with grains are heartier and work very well for meals. Add to that complex carbohydrates like nutrient -rich sweet potatoes, any other vegetables of your choice and you’ve got a great lunch or dinner going for you. Of course, feel free to supplement with paneer, tofu, eggs, chicken or any kind of beans to make it even more robust.
We are not yet getting the best mangoes in the market, but I couldn’t resist buying a couple and adding them to this salad along with some ruby red pomegranate arils. Oh yes, you want that those fresh, juicy bits in there..so many fabulous textures and flavours! That’s what a good salad is about.
I like to serve my salads as a platter with some sides of whatever vegetables are available at home and in season. This one got some sauteed garlic red amaranth leaves, skillet roasted cherry tomatoes ( you can serve them raw) and a smashed avocado. This is completely optional, but it does make for a pretty presentation, I can offer even more nutritional variety to the meal and everyone takes as much of these extra veggies as they want.
You can see more of these “salad bowl” ideas on the blog –
I hope you enjoy this healthy and delicious Quinoa Sweet Potato Mango Salad as much as we do! I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and FACEBOOK for more fabulous recipes!
Mashed avocado & Pan roasted cherry tomatoes to serve with the saladOptional
2tspRed wine vinegar
Juice of 2 lemons
2tbspExtra virgin Olive oil
Salt & coarsely ground black pepper to taste
Preheat your oven to 220C.
Toss the diced sweet potatoes with olive oil, salt, pepper and chilli flakes. Spread evenly on a baking tray and roast till cooked through, about 25 - 30 minutes. Do flip them over a couple of times while roasting. Let cool.
In the meanwhile, rinse the quinoa very well and place in a saucepan. Add 2 cups of water to your 1 cup of quinoa. Let it come to boil, lower the heat and cover the pan. Cook for about 15 minutes, till all the water has been absorbed. Let it stay covered for a few minutes, then fluff it up with fork.
Spread the cooked quinoa on a tray to cool it.
In a large mixing bowl, add the cooled quinoa, sweet potatoes, cucumber, carrots and pomegranates. Toss well with the vinaigrette. Taste and adjust seasoning for taste.
Now gently mix in the mangoes and parsley. Serve immediately or refrigerate for a few hours and serve chilled.
If you want leftovers, then add mango just before eating. It tends to get a little mushy the next day.
Combine all the ingredients in a screw top jar and close the lid tightly and shake it till its all blended well. Taste and adjust for seasoning.