Vegan Loaded Sweet Potatoes with Quinoa Tabbouleh
- 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
- 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.
Sweet potatoes are high in vitamin A, making them an ideal healthier substitute for white potatoes.
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.