Sweet Potatoes with quinoa
Also crazy about sweet potatoes?
Well I am and that’s why I decided to write my favorite sweet potato recipe.
It is almost November and that means more delicious food from the oven. Comfort food, good tv-shows on Netflix with a blanket on the couch and an amazing meal on the table. This is what I love to make in the fall/winter. You can make so many different delicious meals with the sweet potato but for now you need this.
- Sweet potatoes
- 1 cup quinoa
- Vegetable broth
- Olive oil
- Onion, finely chopped
- 1 garlic clove
- ½ cup toasted almonds
- 1 cup cranberries
- Sea salt
- Black pepper
What to do next?
First bake the sweet potatoes in the oven for about 1 hour on 180 degrees. When you are not sure the potatoes are ready press the fork into the potatoes and if it feels soft (fork tender) you’ll know they are good. Meanwhile make your filling. Cook the quinoa in vegetable broth. While that is cooking. Put the olive oil in a sauce pan with the onion and a little pinch of salt & pepper. Add the garlic and stir until fragrant. Add the rucola, almonds and cranberries. Let it cook for about 3 minutes. Add the quinoa into the pan and mix it together.
Take the sweet potatoes from the oven and serve on a plate and add the quinoa mix on top. Serve the stuffed potato with a nice salad on the side with olive oil and lemon juice as dressing.
Stick around, discover and enjoy!
Love from the Wandering Hearts on the road.