Sun-dried tomato & sweet potato quinoa
As our weather starts to cool down I find myself eating more vegan warm foods. I made this other night with leftovers from the fridge and really enjoyed the flavours. It’s really easy to throw together and you can enjoy the next day for lunch. I added sweet potato to add some depth and extra sweetness to the dish.
You only need a few ingredients and nothing fancy to make this in under 30 minutes. I used roast sweet potato as I like how when you roast sweet potato you get a nice sweet caramel from the natural sugar in them. Another great thing about the dish is it’s cheap and very healthy for everyone, packed full of protein and fibre.
You will need the following listed below
1 medium sweet potato peeled diced and roasted
2 cups of cooked quinoa
1 cup of sundried tomato pesto – See recipe HERE
1/2 a cup of quartered baby tomatoes
1/2 a cup of fresh parsley
salt and pepper to taste
2 tablespoons of sunflower seeds
3/4 cup of water
Start by placing all the ingredients in a large mixing bowl and mix well. Taste and season with salt or pepper if need. Then add the mixture to a medium saucepan with 3/4 cup of water and heat through. Serve warm with fresh herbs
This is a yummy sweet savoury dish that the whole family will enjoy