Probably my favourite salad ever. Won’t beat around the bush, but I ate this every evening last week whilst at night school (that’s pastry night school, folks… will explain all in another post soon!)  if that’s any indication how much I love this recipe!



4-6 sweet potatoes
400 ml of dry quinoa of choice
Organic olive or melted coconut oil (3-4 tbsp)
200 ml dried green or brown lentils (or 1-2 tins of rinsed, drained, lentils, if preferred)
Lots of fresh arugula/rocket
Toasted black and white sesame seeds (at least 2 tbsp of each)
Salt & pepper to taste


1 red chili
2 cloves garlic
60 ml olive oil
60 ml tamari
60 ml balsamic vinegar
1 tsp rice malt syrup/honey (optional)


  1. Preheat oven to 180 C (fan). Line an oven roasting tray with baking parchment.
  2. Peel the sweet potatoes and cut them into pieces of approximately the same size (around 3 cm x 3 cm). Pop the pieces into a large bowl toss in oil to evenly coat. Tip the sweet potato out onto the baking tray.
  3. Roast in the oven until the pieces are cooked through and the edges are starting to brown (around 30-35 minutes).
  4. Cook quinoa according to your usual method/pack directions.
  5. Cook lentils according to your usual method/pack directions making sure not to overcook. Drain.
  6. While cooking lentils and quinoa, deseed and finely chop the chili, then pop it in a bowl or glass jar with the liquid dressing ingredients. Stir/shake to combine.
  7. Peel garlic cloves then cut them in half and pop them into the dressing. Allow the garlic to sit and infuse. You can cover the dressing and pop it into the fridge at this point, if you are making it in advance. Do remember to remove garlic pieces before serving.
  8. Cooked quinoa and lentils can be mixed in advance and topped with roasted sweet potato and allowed to cool/stored in fridge.
  9. Just prior to serving the salad, season to taste, scatter over the fresh salad leaves, sprinkle on sesame seeds and the dress salad with half of the dressing, reserving the rest for individuals to add to their own salad portions according to taste.

MissMarzipan_roasted_sweet_potato_quinoa_salad *My Pan Toasted Tamari Seeds are also a lovely addition to this salad.
**This recipe is inspired by one taught to me a few years ago by the gorgeous Maria Mo, green chef extraordinaire from Sweden.


  1. O my goodness! That just looks so good! I know what is on the menu now tonight. I seem to have been on a quinoa roll lately anyway as you will notice next week on the blog.. Lol.. Can’t wait to hear all about your pastry class!

    • I am soooo into quinoa… eating it everyday! can only get the red and black varieties here right now due to shortages, but I am loving them 🙂 Looking forward to seeing more of your gorgeous quinoa creations (the one with rhubarb you posted was amazing!) xx

    • Thanks, lovely Mimi! I think it is a pretty versatile recipe… regular potatoes or pumpkin could be switched out for the sweet potato and absolutely, a protein could be added to it too 🙂 xx

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