Quinoa Stuffed Sweet Potatoes
SERVES 2
READY IN 80 MINUTES
This meal is delicious hot for dinner and I love to eat this cold for lunch the next day too, adding a handful of peppery rocket.
The Recipe
Ingredients
2 large sweet potatoes
100g quinoa
100g tofu/tempeh
2 tbsp olive oil
1 beef tomato, chopped
1 tbsp chopped parsley
1 lime, juiced
1 avocado, sliced
sea salt
freshly ground black pepper
Directions
Preheat the oven to 200°C / 400°F / gas 6.
Prick the sweet potatoes, place them on a baking tray and roast in the oven for 50-60 minutes, until soft and squidgy inside.
While this is cooking rinse the quinoa, place in a pot with a pinch of salt and 250ml water. Bring to the boil then reduce the heat and simmer for 12 minutes.
Wrap the tofu/tempeh in a clean tea towel, pop it on a plate and rest a heavy cast iron pot on top to drain excess moisture – 10 minutes should do it.
Chop your tofu/tempeh into chunks and fry in 1 tbsp oil for 5 minutes, until golden. Add your chopped tomato, parsley, olive oil, lime juice and avocado to the tofu pan and season well.
Once the sweet potato is cooked through, halve it and fill the middle with the quinoa.
