Ingredients
For 4 persons

150 g quinoa400 g sweet potato, diced
2 avocados, diced
200 g mango, diced
250 g cherry tomatoes, quartered
80 g red cabbage, in thin strips
1 small red onion, chopped
12 radishes, halved
50 grams of rocket
200 g orange lentil sprouts
1/2 lime, in 4 segments
Oil

For the dressing
2 tbsp ginger syrup
Juice of 1/2 lime
3 tbsp sesame oil
Salt and pepper to taste

Preparation
Preheat the oven to 200 degrees. Coat the sweet potato cubes in some oil, salt and pepper and roast for 20-25 minutes until tender. Toss halfway through. Prepare the quinoa according to the instructions on the packet. Make the dressing by mixing all ingredients together. Divide 1/3 through the quinoa. Keep the rest separate. Divide the quinoa between 4 large bowls. Put in the rest of the vegetables, fruit and orange lentil sprouts as well. Serve with the dressing and lime wedges.