South American Quinoa and Mango Salad



Preheat your oven to 220°C (Gas Mark 7, 425°F) Rack position, upper middle shelf.


Peeled the sweet potato. Cut it into 2.5cm dice, you should have about 200g. Roast the dice in the vegetable oil with salt and cayenne pepper for 15 minutes, until it’s cooked but not browned


While it roasts, make the dressing, boil the pineapple juice until only 4 tbsp remain. Cool then stir in the oil, lime zest and lime juice.


Warm the quinoa according to the instructions on the pouch. Mix the quinoa with half of the dressing.


Get a shallow bowl. Add the beans with the corn, chilli, tomatoes, mango and peppadew peppers. Mix in the second half of the dressing. Season to taste with salt, cayenne pepper and sugar. Add the coriander


Mix two thirds of the topping with the quinoa. Season to taste. Scatter the remaining third of the topping over the top of the quinoa mixture.


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