Adzuki Bean & Sweet Potato Salad |Healthy

 

Adzuki-Bean-Sweet-Potato-Salad-healthy

Adzuki Bean & Sweet Potato Salad |Healthy

This is my kind of salad – it’s substantial and tasty and has a great combination of earthy colours and flavours.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Salad
Cuisine American
Servings 6 people
Calories 447 kcal

Equipment

  • Oven
  • Bowl
  • Ladle
  • Knife
  • Chopping Board
  • Frying Pan

Ingredients
  

  • 2 Medium sweet potatoes- scrubbed clean and cubed
  • Olive oil- for roasting and frying
  • 200 gram clove- peeled and finely chopped
  • 60 gram Rocket leaves
  • 1*400 gram Tin adzuki beans (red mung beans)- drained and rinsed
  • 250 gram Cooked quinoa- (from approximately 85g uncooked quinoa)
  • 1 Large fennel bulb- diced
  • Sea salt and freshly ground black pepper
  • Kale

FOR THE DRESSING:-

  • 1 Garlic clove- peeled and crushed
  • tbsp Cider vinegar
  • 1 tsp Dijon mustard
  • ½ Orange juice
  • ½ tsp Dried chili flakes (optional)
  • tbsp Extra vigrin olive oil

Instructions
 

  • Preheat the oven to 180°C/gas 4.
  • Toss the cubed sweet potatoes in a little oil and season with salt and pepper. Spread in a single layer on a baking tray and place in the preheated oven for 30 minutes, turning half way through.
  • Mean while, place a frying pan over a medium heat and add a dash of oil. When hot, add the kale with a pinch of salt and 2 tablespoons of water. Sauté for 2 minutes, until the kale has wilted and the water has evaporated. Add the garlic and stir through. Continue to cook for a further 2 minutes, until the garlic has softened.
  • In a large salad bowl, whisk together the garlic, vinegar, mustard, orange juice and chili flakes, if using. Season with a pinch of salt and pepper, then slowly pour in the extra virgin olive oil, whisking continuously until emulsified. Taste and adjust the flavours as necessary.
  • Put the rocket leaves into the bowl, then add the adzuki beans, quinoa, roasted sweet potato and kale and gently mix together. Scatter over the diced fennel before serving.

Notes

protein in the beans and quinoa, it will fill you up for the rest of the afternoon. It’s delicious served warm but is just as good cold, so can be made in advance or even the night before.
PER SERVING
FAT (g)
16.0
SATURATES (g)
2.0
CARBS (g)
55.0
SUGARS (g)
15.0
FIBRE (g)
13.0
PROTEIN (g)
13.0
SALT (g)
0.36
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