Langsung ke konten utama

Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa


Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa

Ingredients

2 medium sweet potatoes
1 tablespoon of olive oil
2 cups spinach
1/2 cup canned chickpeas
1/4 cup sun-dried tomatoes (chopped)
2 tablespoons calamata olives (chopped)
1 cup cooked quinoa
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
Salt and pepper to taste
to decorate
1 tablespoon tahini
1 teaspoon lemon juice
A pinch of salt and pepper
1 to 2 tablespoons of water to dilute
green onions
red pepper flakes

Instructions

  1. Preheat the oven to 400ºF. Pierce the sweet potatoes with a fork and put in a baking dish. Bake until soft and the knife glides easily into the flesh, about 35 - 45 minutes depending on size.
  2. Meanwhile, cook the quinoa mixture by heating the oil in a saucepan over medium heat. Add the rest of the ingredients (spinach to salt and pepper) and fry until warm. Keep warm until sweet potatoes are cooked.
  3. When the sweet potato is soft, remove it from the oven and let it cool for several minutes. After cooling, transfer them to a plate, separate them with a sharp knife and a spoon of quinoa in the center.
  4. Beat together tahini, lemon, salt, pepper and water, then pour over sweet potatoes. Garnish with fresh onions and red pepper flakes. Serve immediately and enjoy!
This article is adapted form this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal {healthy meal prep breakfast} DESCRIPTION Superfood oatmeal porridge at night is ideal for preparing healthy meals breakfast! Blueberries, flax seeds, chia seeds and gluten-free oats help refuel your body for the whole day. INGREDIENTS • 1/2 cup blueberries, frozen or fresh, divided • 1/2 cup gluten-free oatmeal, divided • 2 tablespoons of chia, divided • 4 tsp ground flaxseed separated • 1 teaspoon ground cinnamon, divided • 1 cup almond milk or coconut milk • maple syrup for drizzle on top, if desired INSTRUCTIONS 1. Place 1/4 cup frozen blueberries on the bottom of the cups. 2. Add 1/4 cup gluten-free oatmeal. 3. Then add 1 tablespoon of chia seeds to each cup, and then 2 teaspoons ground flaxseed and 1/2 teaspoon ground cinnamon. 4. Fill each 1/2 cup with a cup of almond or coconut milk. 5. Sprinkle top with maple syrup (if desired). 6. Gently mix, then refrigerate for 2 hours or 24 hours. 7. Remov...
Posting Komentar
Baca selengkapnya

Salsa Fresca Chicken

Salsa Fresca Chicken INGREDIENTS 2 pounds boneless boneless chicken breast 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups of fresh pico de gallo 1 cup of grated Monterey Jack cheese garnish Chopped fresh coriander INSTRUCTIONS Preheat the oven to 375˚F. Place the chicken flat in a large baking dish and sprinkle it evenly with cumin, garlic, salt and pepper. Cover the chicken with the pico and top with cheese. Bake on a medium rack for 35-45 minutes or until the chicken is cooked (internal temperature 165˚F). Garnish with chopped coriander and serve hot with your favorite side dish. RECIPE NOTES: You can cut the chicken in half, cut chunks, or use chicken fillet instead of the full chicken breast to make serving easier. The cooking time can be reduced. Leftovers can be kept in an airtight container for up to 3 days in the refrigerator or up to one month in the freezer. This article is adapted from this site .
Posting Komentar
Baca selengkapnya

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE Ingredients 1 pound zucchini trimmed and finely chopped along 9 ounces of fresh chopped spinach 24 oz ricotta cheese 3 oz parmesan 1 beaten egg 2 teaspoons minced garlic 1/4 cup fresh basil 1/4 cup fresh parsley 1/2 teaspoon chopped red pepper 24 oz marinara 12 ounces of partially defatted mozzarella 12 ounces gluten-free lasagna noodles cooked according to package instructions Instructions Heat the pan to medium temperature and spray with oil. Season strips of zucchini with salt and pepper. Cook for 8-10 minutes. (Cooking time depends on how thinly you chop the zucchini.) Remove from heat and set aside. Spray the pan again and add the spinach. Cook until the spinach fades. Transfer to a plate lined with a clean towel, and squeeze out excess moisture. Preheat the oven to 350 degrees. In a medium bowl, combine ricotta cheese, parmesan, egg, garlic, basil, parsley and chopped red pepper. Add spinach and season with salt and pepper. Brush a 13 x...
Posting Komentar
Baca selengkapnya