|300 g||sweet potatoes|
|80 g||feta cheese|
|20 g||sunflower seeds|
|50 ml||olive oil|
|20 ml||white wine vinegar|
|vegetable oil (for frying)|
Preheat oven to 160°C/320°F. Peel sweet potato and cut into bite-sized pieces. Transfer to a baking sheet, drizzle with some vegetable oil, and season with salt. Bake for approx. 30 min., or until softened.
In the meantime, cook quinoa according to package instructions. Toast sunflower seeds in a fat-free frying pan until golden brown.
Chop avocado and romaine heart, and finely dice red onion. For the dressing, add olive oil, white wine vinegar, and honey to a small bowl. Stir to combine and season with salt and pepper to taste.
Start layering the salad with the dressing first and divide it equally to jars. Top with sweet potato, quinoa, red onion, avocado, and romaine lettuce. Crumble feta cheese with your hands and add on top, then finish with toasted sunflower seeds. Enjoy right away or store in the fridge for 1-2 days.