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.
2 large sweet potatoes
2 tbsp olive oil
1 beef tomato, chopped
1 tbsp chopped parsley
1 lime, juiced
1 avocado, sliced
freshly ground black pepper
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 teatowel, 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.