Superfood Quinoa Salad with dressed Sweet Potato, Beetroot and Avocado

Course Breakfast
Servings 2


  • 1/2 Cup of uncooked quinoa
  • 1 medium sweet potato
  • 2 small beetroots - cooked (1 for each day)
  • 1 tsp sesame or pumpkin seeds (optional)
  • 1/2 tsp. cinnamon
  • 20g (0.7 oz.) protein powder (whey, or vegan-friendly), flavour of choice
  • Salt & Pepper for seasoning


  • Dressing: 1 tbsp olive oil and lemon juice of 2 lemons or mix to taste - you can always add more lemon. Salt & pepper
  • Spice mix for sweet potatoes: cumin, chilli powder or chilli flakes, smoked paprika is nice too and cinnamon.

To serve

  • handful fresh coriander roughly cut


  • Preheat oven to 200oC, peel and cut sweet potato into cubes.  Add 2 tsps of coconut oil into a baking tray, add sweet potato cubes with smoked paprika, chilli powder, cumin, cinnamon and salt and pepper and cook for 20-30 minutes or until soft on inside crispy on outside.  Check at about 10 minutes to turn or shake pan to ensure it is covered 
  • Cover the quinoa in a sauce pan with just enough water to cover and add salt to pan generously.
  • Simmer and cook until the quinoa begins to open up into little spirals and then drain.
  • Cut the avocado and beetroot
  • Mix the cooked quinoa, sweet potato and beetroot plus seeds and coriander.
  • Add the dressing which you can make and store: mix 1 part oil, 2 part lemon juice with salt and 


Optional: serve with a 1-2 handfuls of raw kale or spinach and mix in.
Best made on day of eating so you can keep all the elements separate and then bind it together on the day of.
I also enjoy this slightly warm (we live in a cold country) but in summer is nice when from the fridge.
You can decide.
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Keyword Plant Based for Vegans

Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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