Warm Cajun Sweet Potato Salad with Low Fat Spicy Yoghurt Dressing
New Year, New start! You can rustle this up in a matter of minutes and I made double so I had some for my lunch next day! It will make no difference if you use ready cooked quinoa or cook it yourself!
The combination of the feta with the sweetness of the potatoes is lush…good carbs only!
75g Quinoa (cooked)
1 Sweet Potato cut into small cubes
Handful of Baby Spinach Leaves
Dash of olive oil
Maldon Sea Salt and Pepper
75ml Low Fat Natural Yoghurt
Juice 1/2 Lemon
1/2 tsp Baharat Seasoning
Heat oven to 180c
Throw the sweet potato into a freezer bag, add a dash of oil and Cajun seasoning to taste and mix it up well.
Place the sweet potato on a heated non-stick baking tray and cook for 20-30 mins until soft.
Meanwhile make the dressing by simply using a small whisk to combine the yoghurt, lemon and Baharat.
In a big bowl, add the quinoa, put a large handful of baby spinach leaves on top.
Sprinkle with the sweet potato and feta and drizzle with the dressing.
Taste and health combined…boom!