Sweet Potato Salad: This salad, full of good vegetables and high-fiber and easily made, is nutritious, tasty, and over-satisfactory. You can eat it for dinner or lunch when you feel hungry.

Material :
-2 (350 grams each) sweet potato

-A pinch of crushed dry

-A pinch of coriander

-A pinch of ground cinnamon

-Jayatoon oil, as required

-200 grams quinoa

-320 grams broccoli

-35 grams mixed nuts

--1 pomegranate

-extra virgin olive oil

-1 teaspoon of balsamic vinegar (to sprinkle)

-2 lemon

-40 grams of mixed sprouts

1 Panchanet of Salad Cress

-Fresh coriander turned chopped

-1 fresh red chili

-1 cooked avocado

-20 grams feta cheese

Method :
1. Preheat the oven to 200 ° C/400 ° F/Gas.

2. Peel the sweet potato and cut it into small pieces. Add chili flakes, ground coriander, cinnamon, a little olive oil, and a little salt and black pepper to a roasting tray, then toss well.

3. Spread in a similar layer and keep it in a warm oven for 15 to 20 minutes or until golden and crisp.

4. Meanwhile, according to the instructions on the packet, Quinoa boiling in salty water.

5. Cut the broccoli into small flowers, then cut the stalk half and finely. Place the heatproof in the colander and place it on top of the Quinoa pan. Cover and steam for 3 minutes or just till the tender.

6. Once cooked, take the quinoa out of the water and wash it in cold water, then leave it to cool with the broccoli. Remove the sweet potato from the oven and keep it cool.

7. Meanwhile, fry the dry fruits in a dry frying pan for 2 to 3 minutes on medium-teej heat, then grind it covered.

8. Half the pomegranate and squeeze half the juice into a large bowl. Add 3 times extra virgin olive oil, lemon juice, and balsamic vinegar. Whisk well and do the season as per taste.

9. Insert cooled broccoli and sprouts dressing. Finely chop the coriander, and chili and pour into the bowl with quinoa and sweet potato.

10. Toss well, spread on a serving platter, then remove and mix with avocado.

11. Remove the seeds of the remaining pomegranate and remove the seeds and scatter them on the plate with dry fruits. Serve with the granted photo from above.