Sweet potato and quinoa salad | Superfood bomb

Preheat the oven to 190 °C. Line a baking tray with baking paper.

Wash the sweet potato and cut it into approximately 2x2 cm cubes. Place them on the baking tray, drizzle with rapeseed oil, season with salt and pepper, then mix thoroughly. Bake for 35-40 minutes at 185-190 °C until tender. 5-8 minutes before the end of baking, sprinkle the pumpkin seeds alongside to toast them.

Meanwhile, cook the quinoa: place it in a small saucepan, pour in 250 ml of water, salt it, and bring to a boil over high heat. Then cover, reduce the heat, and cook for 15-18 minutes until the quinoa absorbs all the water and becomes tender.