Thai sweet potatoes on red quinoa

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced golden sweet potatoes on a bed of quinoa, finished with a creamy peanut lime sauce and fresh crunchy topping.
1. Set oven to 220ºC. 
Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender. Drain and rinse.

2. Cut sweet potatoes into 2.5cm pieces. Slice spring onions into 3cm lengths. Toss on a lined oven tray with 1 tbsp cumin, 2 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until sweet potatoes are cooked.

3. Dice capsicum, cucumber and radishes. Combine in a bowl and set aside.

4. Peel and grate ginger. Add to a saucepan over low heat with coconut milk, peanut butter, 1 tbsp maple syrup and 1 1/2 tbsp soy sauce. Take off heat and squeeze in 1/2 lime juice (wedge remaining).

5. Divide quinoa among bowls. Top with roast vegetables and drizzle over sauce. Sprinkle with crunchy topping.

Spoon on the peanut sauce to taste. You can save any extra in the fridge to add to meals the next day!
Stretch the dish out by adding extra vegetables such as zucchini or squash to the roast vegetable tray bake.
Red quinoa, 1 packet (300g)
Sweet potatoes, 1kg
Spring onions, 1/3 bunch *
Red capsicum, 1
Lebanese cucumber, 1
Radishes, 1/2 bunch *
Ginger, 30g *
Coconut milk, 165ml
Peanut butter, 2 slugs
Lime, 1

Oil (for cooking), salt, pepper, soy sauce (or tamari), maple syrup, ground cumin