Spicy Sweet Potato Salad with Quinoa Recipe

For a nourishing meal bursting with classic Moroccan flavours try our spicy sweet potato salad, made with Florette spinach leaves, nutty quinoa and fragrant harissa.


  • 1 Sweet Potato
  • 2 tsp Harissa
  • 1 Lemon
  • 40g Quinoa
  • 1 Handful of Cashews
  • 3 Sprigs of Parsley and Mint (picked)
  • Florette Spinach
  • Tahini sauce:
  • 1 tsp Tahini
  • 1 tsp Harissa
  • 2 tbsp Natural Yogurt


  1. Peel and cube the sweet potato and mix through 1 tsp vegetable oil, zest of 1 lemon, 2 tsp harissa and season – place into preheated oven for 40 minutes
  2. Cook quinoa in a saucepan for 10 minutes or until all the water is absorbed
  3. Add cashews to the sweet potato a minute or two before the end of cooking.
  4. Finely chop the parsley and mint
  5. Mix the tahini and harissa through the yogurt
  6. Serve the salad leaves mixed with the sweet potato, cashew quinoa and herbs with the yogurt over the top

Recipe by Lunch BXD
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