Rozanna Purcell’s Summer BBQ Salad

servings 6
prep time 30 MINUTES

Summer BBQ Salad!! Rozanna Purcell from Natural Born Feeder created the most perfect spread for hosting a great BBQ this summer. Featuring our Garlic Roasted Sweet Potatoes, Kale & Quinoa Burgers & Oven Baked Sweet Potato Fries, this is the ultimate plant-based feast!

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ingredients

Ingredients
6 x Kale & Quinoa Burgers
1 x Oven Baked Sweet Potato Fries
1 x Garlic Roasted Sweet Potato
200g Kale washed and stems removed
1 Tin chickpeas rinsed and drained
600g Cooked quinoa
200g Uncooked
80g Dried cranberries
2 Large ripe avocado peeled and diced
100g Toasted walnuts

Dressing
Juice 1 full lemon
1 tsp. wholegrain mustard
4 tbsp. olive oil
1 tbsp. maple syrup

method (tick as you go)

1

Preheat oven 200°C.

2

Place the Garlic Roasted Sweet Potatoes on a tray and bake per pack instructions.

3

Place the Oven Baked Sweet Potato Fries on a tray and bake per pack instructions (if you have a tray large enough you could put these on the same tray).

4

Place Kale & Quinoa Burgers on a tray and bake per pack instructions (until edges become golden).

5

While all three are baking, mix all the dressing ingredients together.

6

Prepare the salad in a large serving bowl add the quinoa, kale, chickpeas, cranberries, avocado, and walnuts. Mix to combine.

7

Once the Garlic Roasted Sweet Potatoes are ready, mix them into the salad.

8

Drizzle over with dressing and serve alongside the Kale & Quinoa Burgers and our Oven Baked Sweet Potato Fries.

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