Baked sweet potato and cauliflower with bean salad

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
  • 5 tbsp 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


  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 olive 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 olive 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, 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.

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