Vegan Loaded Sweet Potatoes with Quinoa Tabbouleh
Ingredients
- Sweet Potatoes:
- 4 sweet potatoes
- 4 tablespoons extra-virgin olive oil
- coarse sea salt and freshly ground black pepper to taste
- Quinoa Tabbouleh:
- ½ cup quinoa
- 2 plum tomatoes, finely diced
- 1 shallot, very finely minced
- 2 bunches flat-leaf parsley, leaves and top of stems very finely minced
- 1 bunch fresh mint leaves, very finely minced
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
Directions
- Preheat oven to 350°F (175°C). Line a rimmed baking tray or dish with aluminum foil.
- Prick the sweet potatoes in several places with a fork, place onto baking sheet, brush with olive oil, and season to taste with salt and freshly ground black pepper.
- Roast in preheated oven until easily pierced by a knife, 35 to 45 minutes.
- Cook your quinoa while your potatoes are roasting. Bring to a boil 1 cup of water and a pinch salt. Add the quinoa, cover, and simmer until all the water has evaporated and the quinoa is cooked, about 15 minutes. Leave covered for 10 more minutes, fluff with a fork and transfer to a plate to cool.
- Mix quinoa in a bowl with the tomatoes, shallot, parsley, mint, allspice, cinnamon, lemon juice, olive oil and season to taste with salt and freshly ground black pepper.
- Slice lengthwise the roasted sweet potatoes and fill with your quinoa tabbouleh.
Mealthy tip:
Sweet potatoes are high in vitamin A, making them an ideal healthier substitute for white potatoes.
Reviews
What others are saying
Laura Griffin says:
I don't what I love more, the quinoa tabouli or the fact that I stuffed them in a sweet potato to make this dish! So delicious, love it.
Greg Jones says:
These loaded sweet potatoes are on regular rotation at my house. The quinoa tabbouleh is fantastic, and tastes great with by itself too. I used multicolored quinoa and it was great.