Protein-packed quinoa combined with roasted sweet potatoes makes and tasty and nutritious dish full of colour.


  • 1kg sweet potato, diced
  • 40ml rapeseed oil
  • 250g white quinoa (500g cooked weight)
  • 250g red quinoa (500g cooked weight)
  • 500g tender stem broccoli
  • 2 lemons (or 40ml juice)
  • 800g tofu, sliced (preferably smoked but any sort of tofu will do)
  • 150g radicchio, finely sliced (optional, could be replaced with kale, endive, watercress or spinach)
  • 250g plain yoghurt
  • 10g green pesto


  1. Pre-heat the oven to 180°C.
  2. Toss the sweet potatoes in 20ml of rapeseed oil and roast in the oven for 35 minutes.
  3. Cook the quinoa in boiling water for 10-15 minutes.
  4. Steam the broccoli for 3 minutes.
  5. Mix the cooked quinoa with 20ml of rapeseed oil and lemon juice.

To serve

Place all the components separately on a plate or bowl. Serve 100g of quinoa with 100g of sweet potato, 80g of tofu, 50g of broccoli and 15g of radicchio. Pipe on 25g of yoghurt and drizzle pesto on top to finish.