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Natascha Elisa

Natascha Elisa

Lifestyle blogger
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Sweet Potato Medley Quinoa Recipe

be. Eat Clean Recipe Book — Posted 02/01/15

With the zesty flavours of pomegranate and avocado, this colourful salad is a fresh, summery delight.

Serves: 2


1 cup quinoa

1 small sweet potato 

1 pomegranate

1 avocado (cut into cubes)

2 handfuls of fresh rocket

1 tablespoon of coconut oil/butter 


Juice of 1 small lemon

Zest of 1/2 lemon

2 tablespoons of avocado or olive oil

1 tablespoon of apple cider vinegar

Salt and pepper to taste


1. In a small saucepan, cook quinoa as per usual. In another saucepan, boil sweet potatoes whole, until tender. 

2. Whilst the quinoa and sweet potato are cooking, remove all seeds from pomegranate and set aside.

3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato and chop.

4. In a large non-stick pan, heat coconut butter until melted. Add chopped sweet potato (both varieties) and cook until slightly brown and crunchy. Add salt and pepper here if desired.  

5.  In a large bowl, add cooked quinoa and 1/2 of dressing and mix well. Add sweet potato and rocket, mix well, then top with avocado and pomegranate and remaining dressing. 

See more recipes from the be. Eat Clean Recipe Book or visit Natascha's blog,

Extra   To download the Eat Clean Recipe Book as a pdf, subscribe to free updates from be. Or, Try more vegetarian recipes and salad recipes from our collection.
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