Print recipe
- 1 Süßkartoffel, (ca. 300 g)
- 2-3 EL Sonnenblumenkerne, (Cashews oder Pinienkerne gehen auch)
- 1/2 Gurke
- 200 g gekochtes Quinoa, Tricolor
- 1 reife Mango, gewürfelt
- 100 g Kultur-Heidelbeeren, (die Großen 😉)
- 3 TL mittelscharfer Senf
- 1 EL Ahornsirup
- 8 EL Condimento Bianco, (oder anderen lieblichen Weißweinessig)
- 1/2 TL Knoblauchpulver
- Prise Salz & Pfeffer
- 1 EL natives Rapsöl
-
Die Süßkartoffel schälen, in ca. 2 cm große Würfel schneiden und für 10 Minuten im Dämpfaufsatz dämpfen*. Zum Abkühlen beiseite stellen.
-
Währenddessen die Sonnenblumenkerne in einer Pfanne ohne Öl bei mittlerer Hitze solange anrösten, bis sie eine leichte Bräunung haben (ca. 5 Minuten). Danach in ein Schüsselchen geben und beiseite stellen.
-
Jetzt die Gurke der Länge nach halbieren und in dünne Scheiben schneiden. Zusammen mit dem gekochten Quinoa, den Mangowürfeln, den Heidelbeeren & den abgekühlten Süßkartoffelwürfeln in eine Salatschüssel geben.
-
Für das Dressing einfach alle Zutaten zusammenrühren, bis der Senf sich gut vermischt hat und dann über den Salat geben und gut unterheben.
-
Zum Schluß noch die Hälfte der Sonnenblumenkerne unterheben und den Rest über den Salat streuen.
-
Für ein bisschen Grün kannst du auch gerne noch ein paar Frühlingszwiebelringe drüber streuen. 💚
We‘ve been having it here for almost every night for weeks. ☀️ And what should be part of every vegan barbecue, except crispy baguette, corncobs & vegetable patties or marinated tofu?
A summery salad of course! 🥗
Apart from the classic green garden salad, I always like to put a fruity-spicy creation on the table. Today we’re having Sweet Potatoe-Quinoa-Mango Salad.
The inspiration for this delicious salad come from the lovely Fee of Feeistmeinname. In the course of the years (I‘m outing myself with this as a faithful reader ☺️) I’ve already tried some of her recipes and this salad is, in a modified form, a regular on our table now.
Fee’s recipe isn’t vegan and she uses crayfish and mozzarella, or feta with it. Of course you could use vegan alternatives for this, but today I chose sunflower seeds as the source of protein (26.5 g | 100 g).
Not only do they have more protein than most fish and meat types, they also have a lot of folic acid, magnesium, vitamin E & unsaturated fatty acids. These small seeds are real power packages for sure. 🤩
Anyways, back to our salad: mango and blueberries are the fruity component that give the salad it‘s summer freshness. (Peaches and grapes would work well, too.) Sweet potato and quinoa are satisfying & filling and make the salad a complete meal. The sweet mustard dressing is the last missing piece and makes the salad perfect.
So come on, this summer won‘t last forever. Invite some friends over for BBQ tonight & also serve this yummy Sweet Potato-Quinoa-Mango Salad.
Have fun creating it in your own kitchen & bon appétit! 💚
- 1 sweet potatoe (approx. 300 g)
- 2-3 Tbsp sunflower seeds*
- 1/2 cucumber
- 200 g cooked quinoa (I used a color mix)
- 1 ripe mango, diced
- 100 g blueberries (the big ones)
- 3 tsp mustard
- 1 Tbsp maple syrup
- 8 Tbsp white balsamic vinegar
- 1/2 tsp garlic powder
- 1 Tbsp native rape oil
- pinches of salt & pepper
-
Peel the sweet potatoe, cut into 2 cm cubes and steam for 10 minutes until soft but not mushy.** Set aside to cool.
-
Meanwhile, fry the sunflower seeds in a pan without oil over medium heat until they slightly brown (about 5 minutes). Stir regularly and be careful not to let them burn. Then place in a bowl and set aside.
-
Halve the cucumber lengthwise and cut into thin slices. Place in a salad bowl along with the boiled quinoa, mango cubes, blueberries & cooled sweet potato cubes.
-
For the dressing, simply mix all ingredients in a little bowl and stirr until the mustard dissolves. Pour over the salad and mix in well.
-
Finally, fold in half of the sunflower seeds and sprinkle the rest over the finished salad. You can also sprinkle it with some sliced spring onion for a bit of green. 💚