Categories: Dinner

Ingredients

• 2 California Sweetpotatoes, chopped and roasted (instructions below)
• Two tablespoons of olive oil
• One chopped onion
• 3 to 5 cloves of garlic, peeled and minced
• One jalapeno pepper, seeded and minced
• 2 red bell peppers, seeded and chopped
• 2 tablespoons of nutritional yeast
• One teaspoon of sea salt
• One teaspoon of chili powder
• One teaspoon of paprika
• One cup of quinoa
• Two cups of water or vegetable broth

Directions

1. For the sweetpotatoes: Chop the sweetpotatoes into small pieces, place in a bowl, and toss with 1 to 2 tablespoons of olive oil. Place on a greased baking sheet, and roast at 400 degrees for about 20 to 25 minutes, until softened. Remove and let cool while preparing the other ingredients.

2. For the quinoa: Combine quinoa and water in a small saucepan, bring to a boil, then cover, reduce heat to low, and let simmer for 15 to 20 minutes, until all the water is absorbed. Let cool.

3. For the medley: First, heat the two tablespoons of olive oil in a frying pan over medium-high heat. Then add onion, jalapeno, and garlic, and cook until the onion is golden-brown, about 5 minutes.

4. Add bell pepper, and cook another few minutes, until the pepper begins to soften.

5. Add the sweetpotatoes, then pour in the spices and stir to coat.

6. Finally, mix in the quinoa until it is thoroughly combined. Serve as-is, chilled on top of a salad, or put into a wrap. You could make it more spicy by adding another jalapeno (or two), or upping the amounts of spices. The nutritional yeast gives it an almost “cheesy” flavor, but you could omit it if desired. The sweetness of the sweetpotatoes goes nicely with the spices, and the quinoa helps bind it all together.

Email to a friend | Print this recipe | Back