Best Sweet Potato Quinoa Bake Recipes

Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing image

Provided by Valerie Bertinelli

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)
3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

Quinoa and Sweet Potato Bakes image

Provided by Donna Hay

Yield Makes 6

Number Of Ingredients 13

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.