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Roasted Sweet Potato & Quinoa Bowl

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: talltreeindia


  • Sweet Potato (2 pcs)

  • Sweet Corn Kernels, boiled (1/2 cup)

  • Onion, chopped (1 pc)

  • Coriander Zest Dressing (3-4 tbsp)

  • Fresh Coriander, chopped (1 tbsp)

  • Olive Oil (2 tbsp)

  • Sea Salt, to taste

  • Black Pepper, to taste

  • Cumin (1/2 tsp)

  • Quinoa, cooked (1 cup)

  • Black Beans, cooked (1/2 cup)

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat the oven to 200C. Peel the sweet potato and cut into ½ inch thick pieces.

  2. Add the olive oil, salt, black pepper and cumin and toss to coat well and then place on a baking tray and into the oven.

  3. Roast for 20-30 minutes till well cooked through and remove from the oven to cool.

  4. In a bowl combine the corn, black beans, quinoa, onion, coriander and potatoes and then pour in the zest dressing and toss to coat.

  5. Serve and enjoy!

Order your Tall Tree organic produce by email, phone or here.

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