Sweet Potato Bean Salad with Quinoa

Ingredients

• 400 g sweet potatoes (1 medium sweet potato)
• 4 tbsp olive oil
• 120 g Quinoa
• Salt
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 400 g kidney beans (canned; drained weight)
• 0.5 lemon (juice)
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tsp turmeric powder
• Pepper

Instructions

1. 1.

   Peel and cut sweet potatoes into about 1.5 cm cubes. Toss with 2 tbsp oil, spread on a parchment-lined baking sheet, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

2. 2.

   Meanwhile rinse quinoa under water and cook in 2.5 times the amount of salted water until al dente in about 15 minutes. Let cool.

3. 3.

   Peel and finely dice onion and garlic. Halve chili pepper lengthwise, deseed, wash, and chop.

4. 4.

   Drain kidney beans in a sieve and let them dry well. Heat remaining oil in a pan. Sauté onion and garlic for 2 minutes over medium heat, then add chili and sauté for another 2 minutes.

5. 5.

   Deglaze with lemon juice, add spices, stir in beans, and warm for 2 minutes over medium heat. Remove from heat, fold in drained quinoa and sweet potatoes, season with salt and pepper, and serve the salad on a platter.