About the Recipe
Here’s what’s inside this cosy goodness:
- Roasted sweet potatoes brushed with EVOO for that golden glow
- Protein packed quinoa to keep you satisfied
- A medley of fresh herbs for that garden fresh vibe
- Crunchy macadamias, hazelnuts, and pine nuts for texture goals
- Sweet pops of medjool dates for a touch of natural caramel
- A zesty squeeze of lemon juice to tie it all together
- Finished with a sprinkle of celtic salt and pepper
This dish is proof that simple, whole food ingredients can create the most mouthwatering moments.
Ingredients
3 medium sweet potatoes
1/2 tbsp extra virgin olive oil
1 cup quinoa, cooked
3/4 cup fresh herbs (parsley, coriander, basil), roughly chopped
1 tbsp macadamia nuts, roughly chopped
1 tbsp hazelnuts, roughly chopped
1 tbsp pine nuts
3 medjool dates, finely chopped
1 tbsp lemon juice
pinch, celtic salt & pepper
Preparation
Step 1
Preheat oven to 200ºC. Line a baking tray with a silicone sheet.
Step 2
Slice the sweet potato in half lengthwise, place cut side down on a baking sheet, drizzle with extra virgin olive oil. Bake until tender. Roughly 45 - 50 minutes.
Step 3
In a medium sized bowl, combine all of the remaining ingredients.
Step 4
Once the sweet potato has been cooked, scoop out the middle and add this to the mixture.
Step 5
Add the mixture into the centre of the sweet potatoes.
Enjoy 💕