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This beautifully curated recipe is in collaboration with @Checkersa. I have been so fortunate to have been able to work with them.
1 cup Simple Truth Quinoa; cooked to package instructions
1 large O-So-Orange Sweet Potato; peeled and cut into 1cm thick slices
1 large exotic purple sweet potato; peeled and cut into 1m thick slices
2 tbsp. Forage and Feast Olive Oil
Salt and pepper; to taste
1 avocado
1 packet (200g) shelled edamame beans
1 cup baby spinach
2 tbsp. Padkos Mixed Nuts
A few edible flowers for garnish
For the dressing:
2 tbsp. tahini
2 tbsp. olive oil
1 tsp. mustard
1 tbsp. honey or sugar
1 tbsp. lemon juice
2-3 tbsp. water
Salt and pepper; to taste
¼ tsp. each of garlic, ginger, chili, fresh turmeric mix
1. Toss the sweet potatoes with olive oil, garlic, salt and pepper.
2. Roast in a preheated oven/air fryer until golden. Ensure it’s cooked through.
3. For the air fryer, air fry in the basket for 10 minutes at 200ºC, spreading the sweet potatoes out as much as possible.
4. For the oven, spread the sweet potatoes on a roasting tray in a single layer. Roast for 25-30 minutes in a preheated oven at 200ºC.
5. For the sauce, whisk together all the ingredients. Adjust seasoning to taste.
6. Assemble cooked quinoa and vegetables in 2 bowls, sprinkle over some nuts and edible flowers and drizzle with tahini dressing.
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