Mexican sweet potato salad

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Healthy meal salad with roasted sweet potato and quinoa and a Mexican twist


sweet potatoes:



 Heat the oven to 200 degrees. Mix all the ingredients for the sweet potatoes together and then spread them on a baking tray lined with baking paper. Bake them for about 20 minutes. Turn them once halfway through. Mix all the dressing ingredients together.

 Cook the quinoa according to the package. Cut the cherry tomatoes, cucumber and avocado into pieces. Put the salad mix in a bowl or make 2 portions right away. Stir in the sweet potatoes, quinoa, cucumber, tomato and avocado. Drizzle over some dressing and serve with grilled corn on the cob.

Source: Leukerecepten by leukerecepten-nl.
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