SunRice | 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 (see Point 5 for quick cook method).
  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.
  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.

More Like This
Vietnamese Rice Paper Rolls Vietnamese Rice Paper Rolls Enjoy Asian cuisine at home with these Vietnamese rice paper rolls! This tasty recipe is full of flavour and pairs perfectly with Vietnamese dipping sauce. Walnut, cucumber and peach salad in lettuce Walnut, Cucumber & Peach Salad Thai Mango Salad Thai Mango Salad Try out this rice salad for your next healthy meal idea! This Thai mango salad has coconut, peanuts, delicious herbs and more for a dish full of flavour.

输入SunRice编号，发现更多灵感

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 (see Point 5 for quick cook method).
  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.
  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.