I don’t have a photo of this meal, but it was so delicious I simply had to share it…..
Friday night after work, I hurried home, changed into a pair of comfy socks and a fuzzy sweater, and drove over to my friend “G”s apartment for a dinner/movie/wine night. He is my BFF in this city and it had been far too long since we had hung out. Feeling rather lazy, we wrestled back and forth between being sensible and making dinner or being lazy and ordering from the Cuban restaurant next door. In the end, sensibility (and the fact that it was raining and we didn’t feel like venturing out to pick up our food order) won out and I made an impromptu dinner. We sipped red wine and caught up on life as the sweet potato baked and the quinoa simmered. I warned him that I had no idea how this “recipe” would turn out, but he is used to such warnings from me. He has become a very amiable “guinea pig” for my recipes these past few months. In the end, I need not have worried. We were both surprised by how much we enjoyed this dish. To quote “G”, “This is much better than the pasta I was going to make myself!” Coming from the mouth of an Italian, I take that to be high praise.
Southwestern Sweet Potato Quinoa Bowl
(Gluten Free, Dairy Free, Vegan)
- 1 cup Water
- 1/2 cup Quinoa, rinsed and drained
- 1/8 tsp powdered Vegetable Stock Base
- 1 Sweet Potato
- 1 Tbsp Santa Fe Chili Smoked Olive Oil from The Smoked Olive (available online)
- 3/4 large Yellow Onion, chopped
- 2-3 large Carrots, chopped
- 2 cups frozen Broccoli Florets, thawed
- 1 tsp Cumin
- 1 tsp Paprika
- 1 Tbsp dried Cilantro
- Herbamare (or Sea Salt) and Black Pepper, to taste
- 2 handfuls Baby Kale
- about 1/2 cup Green Mountain Gringo Medium Salsa
- sliced Avocado
- Wrap the sweet potato in foil and place in a 400 degree oven. Roast until tender, about 45 minutes to an hour.
- When potato has been cooking for 30 minutes, begin preparing the rest of the meal.
- In a saucepan, combine the water, quinoa, and vegetable stock base and bring to a rolling boil. Cover and reduce heat to low. Simmer 15-20 minutes until the water has been absorbed.
- In a large skillet, heat the smoked olive oil over medium-high. Saute the sliced onions 5 minutes, or so. Add the sliced carrots and cook until tender.
- Reduce heat to medium and add the thawed broccoli florets. Cook about 2 minutes.
- Add cumin, paprika, cilantro, herbamare, and pepper and stir until combined.
- Toss the kale and salsa into the skillet and cook until kale is wilted.
- To serve, start by placing a bed of raw Baby Kale in the bottom of a bowl. Top kale with quinoa and half of the baked sweet potato, cut open to form a pocket.
- Stuff sweet potato pocket with the vegetable filling and top with sliced avocado.