December 10, 2015
Sweet Potato & Hazelnut Salad by The Good Life Eatery
Preheat the oven to 190º C
Put the coconut into the oven for 3-4 minutes until lightly toasted, combine with the roasted hazelnuts. Set Aside.
Peel the sweet potato and cut into 2 cm-3 cm cubes.
Toss the sweet potato in a bowl with 20g of coconut oil and salt and pepper to evenly coat and put then into the oven to roast for 15 minutes or until nicely brown.
Combine red and black quinoa into a pot with water and 1 tsp sea salt. Bring to a boil, reduce heat and cook for 12-15 minutes.
While the quinoa and sweet potato are cooking, remove the stalks from the kale and cut into 2 cm chiffonade.
Remove avocado flesh and cut into cubes
To mount the salad massage kale with coconut oil until kale leaves have softened.
Combine kale with sweet potato, quinoa, avocado, and hazelnut dressing.
Top with toasted hazelnuts, coconut flakes and goji berries
For the dressing: whisk all ingredients together to combine
Total Time 25 min
Spring cleaning for the mind, body and spirit in Kent, England