Roasted Sweet Potato Quinoa Bowl


Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: talltreeindia

Ingredients

  • Sweet Potatoes (2 pcs)

  • Quinoa, cooked (1 cup)

  • Baby Spinach (1 cup)

  • Avocado, chopped (1 pc)

  • Cherry Tomatoes, halved & pan seared (1/2 cup)

  • Olive Oil (1 tbsp)

  • Honey Mustard Dressing

  • Sea Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Preheat an oven to 200C. Peel and cut the sweet potatoes into even sized pieces. Place on baking tray and drizzle with olive oil and season with salt and black pepper making sure to evenly coat. Place them in the oven and let roast for 15 mins and then flip and roast the other side for the same amount of time till tender as desired.

  2. Toss the cooked quinoa and sweet potato in a bowl and combine well.

  3. Add the baby spinach, avocado and pan seared cherry tomatoes to the bowl and add the desired amount of dressing and mix well.

  4. Plate and Serve!

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