Baked Sweet Potato with Quinoa Salad and Salmon
Baked Sweet Potato with Quinoa Salad and Salmon - Delicious oven vegetables with crunchy topping. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Quinoa is rich in powerful plant protein while salmon adds additional protein and omega-3 fatty acids, which help support a healthy cardiovascular system.
You can always omit the salmon to make this dish vegetarian.
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 160.9 μg | (268 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,288 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 402 mg | (2,680 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 28 ozs Sweet potato
- 4 Tbsps olive oil
- salt
- peppers
- Red pepper flakes
- 6 ozs Quinoa
- 7 ozs Broccoli
- ½ bunch scallions
- 1 ½ ozs Baby spinach
- 4 Tbsps Pomegranate seed
- ½ bunch parsley
- ½ bunch cilantro
- 2 Tbsps Pine nuts
- 1 lemon
- 4 slices Smoked salmon (about 1 oz)
Kitchen utensils
Preparation steps
Wash sweet potatoes thoroughly and cut in half. Cut the cut surface crosswise, brush with 1 tablespoon of oil and season with salt, pepper and chili flakes. Bake in a preheated oven at 390°F for about 45-50 minutes until the sweet potatoes are cooked.
Meanwhile, rinse the quinoa in hot water and cook according to the instructions on the packet. Then let it cool down a little. Blanch the broccoli florets in boiling salted water for 5 minutes.
Wash and clean the spring onions and cut into rings. Wash spinach and spin dry. Mix cooked quinoa with spring onions, spinach, broccoli florets and pomegranate seeds and season with salt and pepper.
Wash and dry parsley and coriander and chop finely. Coarsely chop 1 tablespoon pine nuts. Rinse lemon hot, rub dry and grate the peel. Halve the lemon and squeeze the juice. Mix herbs with chopped pine nuts, lemon peel, 2 tbsp. lemon juice and remaining oil. Season with salt and pepper.
Put quinoa salad on the baked sweet potato and cover with smoked salmon. Drizzle herb oil over it and sprinkle with the remaining pine nuts.
