Sweet Potato and Quinoa Bowl
with Avocado and Orange-Balsamic Dressing
Dinner tonight is full of amazing veggies! Roasted sweet potatoes, creamy avocado and tangy arugula are drizzled with a citrusy orange-balsamic dressing. Perfect cooked quinoa is the perfect final touch to this colourful bowl!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
White Quinoa
340 g
Sweet Potato, cubes
(Contains Sulphites)
113 g
Baby Arugula
1 unit
Avocado
1 unit
Orange
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
56 g
Goat Cheese
(Contains Milk)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Meanwhile, heat a small pot over medium heat. Add the cashews to the dry pot. Toast, stirring often, until golden-brown, 2-3 min.
Add the quinoa to the boiling water, then reduce the heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 12-15 min.
Place the orange, flat-end down, on a cutting board. Cut the peel away from the flesh from top to bottom, turning the orange as you go.
Season with salt and pepper.
Gently toss the the arugula, sweet potatoes, avocado and orange segments into the remaining dressing.
Divide the quinoa between plates and top with the arugula salad. Sprinkle over the goat cheese and remaining cashews.
