QUINOA AND SWEET POTATO BAKES

Quinoa and Sweet Potato Bakes image

Provided by Donna Hay

Yield Makes 6

Number Of Ingredients 13

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2 sweet potatoes (kumara) (800 grams), peeled and chopped into 3/4-inch cubes
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 teaspoon sea salt flakes
2 cups (340 grams) cooked quinoa, preferabbly black, plus extra for sprinkling
2 tablespoons linseeds (flaxseeds)
2 tablespoons store-bought caramelized onion
1 3/4 cups (420 grams) fresh ricotta
1 1/2 cups (120 grams) finely grated Parmesan
2 tablespoons thyme leaves
2 eggs
Cracked black pepper
150 grams goat cheese, sliced
6 sprigs thyme, extra

Steps:

Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup-capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat's cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.