Sweet Potato and Quinoa Dinner Bowl
Ingredients
- 2 sweet potatoes
- 1 cup quinoa
- Handful freshly chopped cilantro (or parsley)
- 1/4 cucumber
- 2 tablespoons pumpkin seeds
- 2 tablespoons tahini
- 1 cup corn maize
- 2 handfuls arugula
- 1/2 lemon
- 4 tablespoons olive oil
- 1 tablespoon vegetable stock
- Salt and pepper
Preparation
Preheat oven to 200 degrees C with circulating air
Place sweet potatoes on a tray and press in some holes with a fork
Put them in the oven for about one hour
Cook the quinoa using the package instructions
Mix quinoa with chopped cilantro, salt, pepper, tahini, olive oil and seeds
Cut the cucumber into very small pieces
Cut the sweet potatoes in half and remove some of the pulp
Mix the pulp with the quinoa mixture
Add in the cucumber and corn maize
Fill the sweet potato halves with the mixture
Top with arugula and the juice of the lemon
