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Sweet potatoe-quinoa-mango-salad - vegan & gluten free

Fruity Sweet Potatoe-Quinoa-Mango Salad

A summery fresh salad that wonderfully combines fruity and spicy flavours. Perfect for your next  BBQ or as a light lunch in the warmer seasons.
[:de]Kategorien[:en]Course Tags[:] Salad, Side Dish
Tags gluten-free, mustard dressing, plant-based, salad, summer food, sweet potatoe, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 20 minutes
[:de]Garzeit[:en]Cook Time[:] 10 minutes
[:de]Gesamt[:en]Total Time[:] 30 minutes
[:de]Portionen[:en]Servings[:] 4 servings


For the salad:

  • 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)

For the dressing:

  • 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


  1. Peel the sweet potatoe, cut into 2 cm cubes and steam for 10 minutes until soft but not mushy.** Set aside to cool.
  2. 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.
  3. 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.
  4. 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.

  5. 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. πŸ’š


*You can also use cashews or pine nuts.


**Of course, you can also boil the sweet potato in water for 5-10 minutes, but more vitamins will be preserved with steaming and the sweet potato cubes have a better consistency for a salad (not as mushy).


The salad tastes best on the day of preparation. But you can keep it in the fridge in an air-tight container for 1-2 days.


I always choose organic produce whenever possible. Itβ€˜s not only much better for my health (and yours, too), but also for our environment. πŸŒπŸ’«πŸ’š


Inspired & adapted from Fee ist mein Name.