Stuffed Sweet Potato with Rice & Quinoa
< 1 Hour
Serves 4
Vegan
Vegetarian
Stuffed Sweet Potato with Rice & Quinoa
Ingredients
Method
Ingredients
Method
- 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.
- Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre (see Point 5 for quick cook method).
- 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.
- 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
- 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.
- Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre (see Point 5 for quick cook method).
- 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.
- 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.