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!
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
80g Dried cranberries
2 Large ripe avocado peeled and diced
100g Toasted walnuts
Juice 1 full lemon
1 tsp. wholegrain mustard
4 tbsp. olive oil
1 tbsp. maple syrup
method (tick as you go)
Preheat oven 200°C.
Place the Garlic Roasted Sweet Potatoes on a tray and bake per pack instructions.
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).
Place Kale & Quinoa Burgers on a tray and bake per pack instructions (until edges become golden).
While all three are baking, mix all the dressing ingredients together.
Prepare the salad in a large serving bowl add the quinoa, kale, chickpeas, cranberries, avocado, and walnuts. Mix to combine.
Once the Garlic Roasted Sweet Potatoes are ready, mix them into the salad.
Drizzle over with dressing and serve alongside the Kale & Quinoa Burgers and our Oven Baked Sweet Potato Fries.