• Christine Phillips

Roast Sweet Potato and Almond Quinoa Salad

Makes 6 servings


3 cups cooked quinoa

3 cups shredded white cabbage

3 cups shredded red cabbage

1/2 cup diced red onion

1/2 cup fresh coriander, chopped

3/4 cup chopped almonds

2 medium-size sweet potatoes, diced

1 tablespoon olive oil

6 teaspoons pumpkin seeds

Salt and Pepper


Almond Butter Dressing

1/3 cup almond butter

1/3 cup extra virgin olive oil

3 cloves fresh garlic

1-2 tablespoons peeled fresh ginger

1/3 cup fresh lime juice

filtered water to thin as needed


Preheating the oven to 200°C

Toss the sweet potato in a little olive oil until they are very lightly coated and season with salt and pepper. Place them on a baking tray and bake for 20-30 minutes until crispy.

While the potatoes are cooking, prepare the dressing by adding the ingredients to a food processor and blending until smooth.

Add water as needed to thin out the dressing until desired consistency is reached. You don’t want the dressing too thick and stodgy.


Once the sweet potatoes are done, set them aside to cool for at least 15 minutes.

Put your cooked quinoa and cabbage in a large bowl and toss with some of your dressing to coat evenly. Then add in your coriander, chopped almonds, onion and roast sweet potato and gently toss together.

Finally sprinkle with pumpkin seeds and a few chopped almonds and serve

You can store he salad in an airtight container and refrigerate for up to 3 days.


Your health & wellness coach

Christine Phillips

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