Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Slow food at its best. These roasted sweet potatoes are soft, caramelised and deeply comforting, then generously stuffed with fluffy quinoa, warming spices, crunchy nuts and sweet pops of dried fruit. They’re filling without feeling heavy, easy to prep ahead, and perfect for those evenings when you want something grounding and nourishing on the table with very little fuss.
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- Salt & pepper
Filling
- 150g quinoa, rinsed
- 500ml vegetable stock
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 60g walnuts or almonds, chopped
- 40g dried apricots or dates, chopped
- Juice 1/2 lemon
- 1 tbsp olive oil
- Handful fresh herbs, chopped (mint. coriander, parsley)
Method
- Preheat oven to 200°C (180°C fan).
- Pierce the sweet potatoes and rub lightly with olive oil and salt.
- Roast for 40–45 minutes until soft and tender.
- Meanwhile, cook the quinoa in vegetable stock for 12–15 minutes until fluffy.
- Stir in spices, nuts, dried fruit, lemon juice, olive oil and fresh herbs. Season to taste.
- Slice open the sweet potatoes and fluff the flesh with a fork.
- Spoon the spiced quinoa filling generously into each potato and serve warm.
