Cut sweet potato into cubes and transfer to a baking sheet covered with baking paper. Drizzle over some olive oil, salt and pepper and bake in the middle of the oven at 220 degrees celcius for about 15-20 minutes.
2
Boil the quinoa according to the instructions on the package.
3
Make an easy vinaigrette by mincing the garlic and add to a bowl together with honey, dijon mustard, olive oil and apple cider vinegar. Mix well and add pepper to taste.
4
Cut red onion, cucumber, and walnuts.
5
Massage the kale with your hands to make the kale easier to digest.
6
Mix together the quinoa, kale, baked sweet potato, cucumber, red onion, walnuts and half of the vinaigrette. Serve with ricotta.
7
Note! You have to set aside half of the vinaigrette if you follow the weekly menu. It will be used in another recipe.
