Sweet potato quinoa bowl

Name: Sweet potato quinoa bowl
Prep time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 2 tbsp honey; 200 g quinoa; 2 tbsp soft goats' cheese; ½ bunch flat-leaf parsley; 80 g hazelnuts; 1 garlic; 500 g sweet potatoes; 1 tbsp olive oil; a little sea salt; 2 tsp ras el hanout; ½ tsp salt

main dish

Total: 1 hr 10 min. | Active: 40 min.

vegetarian, gluten-free

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A quick, light and incredibly easy recipe for any day of the week. Quinoa makes a great basis for this dish, but you can also use millet, buckwheat or another type of grain. You can also use pretty much any type of nut, depending on your preferences. Cashew nuts or almonds will work just as well here, as will walnuts. This healthy recipe can be adapted to suit the contents of your cupboards.

Nadja - LouMalou

Ingredients

for 4 person

Hazelnuts
80 g	hazelnuts, toasted, skinned
2 tbsp	honey or maple syrup

Sweet potatoes
500 g	sweet potatoes, peeled, cut into cubes
1 tbsp	olive oil
1	garlic clove, pressed
2 tsp	ras el hanout
½ tsp	salt

Quinoa
200 g	quinoa
	salted water, boiling

To serve
2 tbsp	soft goats' cheese
½ bunch	flat-leaf parsley, chopped
a little	sea salt

How it's done

Hazelnuts

Heat the nuts and honey in a pan and allow to caramelize, transfer to a sheet of baking paper, leave to cool.

Sweet potatoes

Place the sweet potatoes in an ovenproof dish. Add the olive oil, garlic, ras el hanout and salt, mix.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Quinoa

Prepare the quinoa in salted water according to the packet instructions.

To serve

Mix the quinoa, sweet potatoes and nuts, mix in the goat's cheese. Serve in bowls, sprinkle with parsley and fleur de sel.

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