Roasted sweet potato, carrot and amaranth salad with green dressing

Roasted sweet potato, carrot and amaranth salad with green dressing

20 mins Prep · 45 mins Cook

Chlorella, spinach, nutritional yeast and almonds provide zinc, Omega–3, iron and vitamin B12

Created by Spinneys
Prep time 20 minutes
Cook time 45 minutes
Serves 4
Cuisine American
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 558
Fat 23.1g
Saturates 4.8g
Protein 19.8g
Carbs 70.7g
Sugars 9.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 200°C, gas mark 6.


Peel and halve the baby carrots. Roughly cube the sweet potatoes leaving the skin on. Place the carrots and potatoes on a rimmed baking tray. Drizzle with 1 tablespoon of olive oil and season with the salt. Toss to coat and place in the oven for 25-30 minutes or until caramelised and cooked through.


Place the stock in a medium pot over a high heat and bring to a boil. Add the amaranth and quinoa and lower the heat to a gentle simmer. Cook for approx. 15 minutes or until tender and all the stock has been absorbed. Remove from the heat and place on a serving platter. Set aside to cool.


Zest and juice the lemon. Place the lemon juice, yoghurt, chlorella, nutritional yeast, herbs (parsley, dill, mint and coriander), baby spinach, 1 tablespoon of oil, capers, garlic and iodised salt in a blender or food processor and pulse until smooth.


Slice the apple into matchsticks. Rinse the rocket. Crumble the goat cheese. Roughly chop the almonds.


Toss together the amaranth, quinoa, apple and rocket. Arrange the goat’s cheese (or vegan feta cheese) on top with the almonds and drizzle over the dressing.