JOURNAL

{Recipe} Spiced Sweet Potato with Crispy Quinoa

 
IMG_4505.jpg

This is more of a “recipe idea” than a recipe, because calling it a recipe seems to give a little to much credit to such a simple dish. This was something I whipped up on a Sunday with little in the fridge and the autumnal craving for something warm and comforting. To me that means root vegetables and warming spices, dishes that are easy to cook and perfect for a modest evening meal or cosy side dish to roast chicken. I think this ticks all those boxes. 

Ingredients:

  • 4 sweet potatoes
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 tablespoons of leftover cooked quinoa
  • olive oil
  • salt and pepper
  • serve with coriander, pomegranate seeds and crumbled feta

 

Method:

  • Heat the oven to 180/200C.
  • Peirce the sweet potatoes with a knife in a couple of places, place in the oven for 45 minutes – an hour until soft inside.
  • Heat a small drizzle of oil in non – stick pan until hot, season with a pinch of salt and then add the quinoa, cooking for 6 minutes tossing regularly until crispy.
  • Scoop out the flesh of the sweet potatoes, place in a small bowl and mash together with the spices, a drizzle of olive oil and seasoning. Stuff the flesh back into the skins and top with herbs, feta, pomegranate seeds and crispy quinoa.