Step 1
Preheat the oven to 180C fan-forced (200C conventional). In a medium bowl, toss the sweet potato with the olive oil, sea salt, and cracked black pepper. Spread the seasoned sweet potato onto a baking tray and roast for 25-30 minutes until tender and lightly golden.
Step 2
While the sweet potato roasts, place the rinsed quinoa in a medium saucepan with 3 cups of water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 12-15 minutes until the water is absorbed and the quinoa is fluffy. Remove from the heat and set aside to cool slightly.
Step 3
While the main ingredients cook, make the tahini-honey dressing by whisking together the olive oil, tahini, orange juice, vinegar and honey in a small bowl until the dressing is smooth and creamy.
Step 4
In a large mixing bowl, combine the roasted sweet potato, cooked quinoa, almonds, cucumber, capsicum, apple, red onion, spinach, mint and pomegranate seeds. Drizzle the tahini-honey dressing over the ingredients and toss gently to combine. Serve immediately or chill briefly for a cooler, more refreshing option.
