For a quick Fall meal with a lot of flavour…
What you’ll need:
-baked sweet potato (turn oven to 350F, wash and poke a few holes in the potato; bake in over until fork easily stabs through.)
-cooked quinoa (1cup quinoa to 2cups water; add to pot, bring to boil; reduce to simmer, cover and cook for 15min; let stand, covered for another 5 and fluff)
-chopped veggies (I used broccoli, onion, carrot, pepper, celery, cucumber)
-Shredded, cooked chicken
1. Heat your over to 350F. Cut the flesh of a cooked sweet potato into chunks and evenly distribute on the bottom of an oven-bake pan.
2.Cover the chunks of sweet potato with a layer of cooked quinoa.
3.Add a layer of uncooked, cut-up vegetables of your choice (I used broccoli, carrot, red onion, celery, yellow pepper, and cucumber) The thinner cut, the quicker they’ll become soft. I prefer a slight crunch, so I chop them at a thickness as pictured above.
4.Add a layer of shredded, cooked chicken (If you’re veggie – just skip this step.)
5.Spice! I like a good flavour to my meals; I added pepper, cayenne pepper, cumin, coriander, dash of paprika and curry. Drizzle honey (the more drizzle, the sweeter.)
6.Cover in tin foil and bake. The moisture from the veggies will keep the dish from drying out – the longer you bake, the mushier the veg. gets. You’ll want to check to make sure your veg. is heating while your quinoa isn’t burning after 20minutes; depending on your oven it takes about 30-40minutes to properly heat up.
7. Mix together & serve!