Baked sweet potato with quinoa and tahini
Sweet potato, quinoa, and tahini—talk about humble ingredients with a touch of sophistication! To make this dish, simply roast the sweet potatoes, cook the fluffy quinoa, and mix your creamy, plant-based dressing. Toss it all together and savor how satisfying simplicity can feel.
Ingredients
Calories:
1160
Protein:
32
g
- 4.0 large sweet potatoes, cut in half lengthwise
- 1.0 cups quinoa
- 2.0 cups vegetable broth
- 4.0 tbsp. tahini
- 1.0 tbsp. plant-based yogurt
- 1.0 tbsp. lemon juice
- salt and pepper, to taste
- .5 tsp. cumin
- 1.0 tsp. olive oil
- 5.0 cups mixed salad leaves
Preparation
- Prep: Preheat an oven to 400°F.
- Bake: Cut the sweet potatoes in half lengthwise. Bake for 1 hour.
- Cook the quinoa: In the meantime, cook the quinoa in vegetable broth according to the package ingredients. When done, drain.
- Make the dressing: Mix the tahini, yoghurt, lemon juice, salt, pepper, cumin, and olive oil to make a thick dressing.
- Assemble: Once fork tender, remove the baked potatoes from the oven. Break them open, wait 10 minutes, then fill with salad leaves and quinoa. Drizzle with the tahini dressing before serving and enjoy!
Tips
To customize the filling, add diced tomatoes or try roasted chickpeas instead of quinoa.
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