Roasted Sweet Potato & Quinoa Bowl


Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: talltreeindia

Ingredients

  • 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

Method

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!

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