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A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
Sweet potatoes are one of my favourite foods. Straight from the oven – deliciously sweet and sticky I love to fill them with some quinoa and vegetables and a creamy sauce.
These nutrient dense packed potatoes make a fantastic lunch or dinner. They are hugely filling and will keep your blood sugar happy all day.
Ingredients
Garnish
Preheat the oven to 220/440°. Scrub the potatoes and pierce with a sharp knife or fork. Place on a parchment lined baking tray in the middle of the oven for 45 minutes or until the potatoes are soft. Meanwhile rinse the quinoa and place in a heavy based pot. Add the water, cover and bring to a slow simmer. Reduce the heat to low and cook for 15 minutes until quinoa is fluffy and all water has been absorbed. Leave covered for another 15 minutes. Remove to a bowl and fluff up with a fork.
Heat a splash of water over a low heat and add the garlic, onion and Seaweed Agogo herb mix. Sauté for 5 minutes or until the onion is soft and slightly browning. Stir in the mushrooms and the tamari along with a little water if the pan seems too dry. Cover and cook on a low heat for 5-7 minutes. Remove from the heat and set aside.
Note: Orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. This benefit may be particularly true for children. Coupled together with the amazing health benefits of Seaweed Agogo herb mix makes this a power packed lunch. Simply pop in a container and take with you.
