Recipes.

Caramelised Sweet Potato with Quinoa Crispies

By Meg Yonson


I Quit Sugar - Caramelised Sweet Potato with Quinoa Crispies
Photo by: Benito Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 45 mins
  • Total - 55 mins
I Quit Sugar - Caramelised Sweet Potato with Quinoa Crispies
Photo by: Benito Martin

We've teamed up this caramelised sweet potato with crispy quinoa! You'll be shocked at this method of taking quinoa to a new level by crisping it up in the oven. This is a great gluten and dairy-free side dish to serve with a meat, fish or chicken.  

Servings: 4
Preparation: 10 mins
Cooking: 45 mins

Ingredients

  • 4 small sweet potatoes, washed, skin left on and sliced into quarters.
  • 1 tablespoon coconut oil, melted.
  • 1 teaspoon cinnamon, ground.
  • 1 1/2 teaspoon rice malt syrup.
  • 1 large red onion, sliced into quarters.
  • 1/2 cup quinoa, white.
  • Pepitas, to serve.
  • Flat-leaf parsley, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line two large baking tray with baking paper. Place on sweet potato. In a small bowl, whisk together the coconut oil, rice malt syrup and cinnamon. Brush the mixture onto the sweet potato. Season with salt and pepper. Scatter the onion wedges around the baking tray. Place into the oven and bake for 45 minutes until sweet potato has softened and the outside is caramalised.

2. Meanwhile, add quinoa and 350ml of water into a medium saucepan. Place over high heat, bring to the boil and then reduce to a simmer, place on lid and allow to cook for 10 minutes until fluffy.

3. Tip quinoa over the second baking sheet and spread it out. Place into the oven and cook with sweet potato for 20 minutes, tossing at 10 minutes until crispy.

4. Remove sweet potato, onion and quinoa from the oven and sprinkle quinoa over the top of the veggies. Sprinkle over pumpkin seeds and parsley to serve.


Note

Styling by Gemma Lush.

We've teamed up this caramelised sweet potato with crispy quinoa! You'll be shocked at this method of taking quinoa to a new level by crisping it up in the oven. This is a great gluten and dairy-free side dish to serve with a meat, fish or chicken.

Ingredients

  • 4 small sweet potatoes, washed, skin left on and sliced into quarters.
  • 1 tablespoon coconut oil, melted.
  • 1 teaspoon cinnamon, ground.
  • 1 1/2 teaspoon rice malt syrup.
  • 1 large red onion, sliced into quarters.
  • 1/2 cup quinoa, white.
  • Pepitas, to serve.
  • Flat-leaf parsley, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line two large baking tray with baking paper. Place on sweet potato. In a small bowl, whisk together the coconut oil, rice malt syrup and cinnamon. Brush the mixture onto the sweet potato. Season with salt and pepper. Scatter the onion wedges around the baking tray. Place into the oven and bake for 45 minutes until sweet potato has softened and the outside is caramalised.

2. Meanwhile, add quinoa and 350ml of water into a medium saucepan. Place over high heat, bring to the boil and then reduce to a simmer, place on lid and allow to cook for 10 minutes until fluffy.

3. Tip quinoa over the second baking sheet and spread it out. Place into the oven and cook with sweet potato for 20 minutes, tossing at 10 minutes until crispy.

4. Remove sweet potato, onion and quinoa from the oven and sprinkle quinoa over the top of the veggies. Sprinkle over pumpkin seeds and parsley to serve.

Note

Styling by Gemma Lush.

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