A ham and cheese sandwich generates 1.4 times more CO2e than a sweet potato and quinoa salad.
For the salad
- 4 small sweet potatoes, unpeeled, diced into bite-sized pieces
- 4 tablespoons olive oil salt and pepper to taste
- 200 grams quinoa
- 340 grams black beans
- 1 red pepper, diced
- 240 grams greens (you choose)
- 4 tablespoons dried cranberries
- 4 tablespoons salted sunflower seeds
For the dressing
- 160 grams mango, fresh or frozen
- 4 tablespoons balsamic vinegar
- 6 tablespoons water
- Preheat oven to 200 C.
- Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.
- Place the quinoa and half 2 cups of water in a covered pot on high. Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the liquid is all soaked up and the quinoa is tender.
- Puree the mango with the balsamic vinegar and water, and set aside.
- Allow the roasted potatoes and quinoa to cool to room temperature.
- Start layering the salad in the jar beginning with the black beans. Add the cooked quinoa, and pour the mango balsamic vinaigrette on top.
- Top with diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.
- Screw top on securely, and store in the fridge.
- When you're ready to eat, give the jar a good shake to mix everything up and enjoy!