Baked Sweet Potato and Cauliflower with Bean Salad

Ingredients (3 servings)

• 150g quinoa
• 1 sweet potato
• 1 cauliflower
• 1 tsp paprika powder
• 1 tsp cumin
• 1 tsp garlic powder
• 3 tbsp ghee or coconut oil
• 2 tbsp extra virgin olive oil
• 250 g green beans
• 1 red onion
• 1 red paprika
• 100 g corn
• 2 tbsp apple cider vinegar
• 1 pinch of salt & pepper
• 20 g parsley

Instructions

1. Cook quinoa according to package instructions.
2. Peel and cut sweet potato into 2 cm cubes.
3. Remove cauliflower from the stem.
4. Preheat the oven to 180°C.
5. Brush the sweet potato cubes with 1 tbsp ghee or coconut oil, place them on a baking tray lined with baking paper and put it in the oven for 35-40 minutes.
6. In the meantime, combine 2 tbsp ghee or coconut oil with paprika powder, cumin, and garlic powder and brush the cauliflower florets with this mixture.
7. Place them on a baking tray lined with baking paper and put it in the oven for 30-35 minutes.
8. Trim off the ends of the green beans, cut them into 2 cm pieces and steam them using a metal colander for 5 minutes.
9. In the meantime, dice red onion, cut paprika, and chop parsley.
10. After the green beans have been rinsed under cold water, add them to a bowl together with onion, paprika, corn, and parsley.
11. Dress with apple cider vinegar, extra virgin olive oil, and salt & pepper.
12. If too dry, add olive oil as needed to the cooked quinoa, and season with salt & pepper.
13. Arrange all ingredients in bowls and enjoy.

Chia Pudding
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