Stuffed Sweet Potato with Rice & Quinoa | Rice Recipes | SunRice

Stuffed Sweet Potato with Rice & Quinoa

< 1 Hour

Serves 4

Vegan

Vegetarian

Stuffed Sweet Potato with Rice & Quinoa

Ingredients Method

Ingredients


Sunrice Brown Rice Quinoa 750G

Method


  1. Preheat oven 200C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with olive oil and season well with salt and freshly ground black pepper.

  2. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.

    Tip: Sweet Potato Quick Cook method: Pre-heat the oven temperature to 230C. Microwave sweet potatoes on high for 12 minutes, rotating after 6 minutes - be sure to space the sweet potatoes evenly on the outer edge of the microwave turntable. Place on oven tray and roast for 15 minutes or until sweet potatoes are tender and the skin slightly crispy.

  3. Meanwhile for the spiced rice and quinoa, cook the rice and quinoa following packet directions. Combine oil, lemon rind, juice and spice blend in a large bowl, season then whisk until well combined. Add the warm rice and quinoa and raisins, stir to combine. Just before serving stir in the almonds, olives and parsley.

    Tip: Prefer white rice? Just replace the SunRice Brown Rice & Quinoa with SunRice Low GI Clever Rice for a healthy white rice alternative.

  4. Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in spiced rice and quinoa salad. Drizzle with extra virgin olive oil to serve.

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Stuffed Sweet Potato with Rice & Quinoa

< 1 Hour

Serves 4

Vegan

Vegetarian

Ingredients


Method


  1. Preheat oven 200C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with olive oil and season well with salt and freshly ground black pepper.

  2. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.

    Tip: Sweet Potato Quick Cook method: Pre-heat the oven temperature to 230C. Microwave sweet potatoes on high for 12 minutes, rotating after 6 minutes - be sure to space the sweet potatoes evenly on the outer edge of the microwave turntable. Place on oven tray and roast for 15 minutes or until sweet potatoes are tender and the skin slightly crispy.

  3. Meanwhile for the spiced rice and quinoa, cook the rice and quinoa following packet directions. Combine oil, lemon rind, juice and spice blend in a large bowl, season then whisk until well combined. Add the warm rice and quinoa and raisins, stir to combine. Just before serving stir in the almonds, olives and parsley.

    Tip: Prefer white rice? Just replace the SunRice Brown Rice & Quinoa with SunRice Low GI Clever Rice for a healthy white rice alternative.

  4. Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in spiced rice and quinoa salad. Drizzle with extra virgin olive oil to serve.