baked sweet potaoes with lemon quinoa

Either you love them, or you avoid them in the big bow: sweet potatoes. I wasn’t a big fan for a long time.

But the other day I saw this photo on Pinterest, with perfectly baked sweet potatoes with grilled vegetables and herb sauce and everything. Heaven! That looked so good. I gotta make them!

At my next grocery store visit, three large pieces came into the basket. An hour later there was a dish on the table that had moved to the top of my list of favourite dishes with the first bite.

Baked sweet potatoes with lemon quinoa and crispy chickpeas.

Oh myyyy!!!

The great thing is that you don’t really have to do any work. The sweet potatoes and chickpeas bake themselves in the oven. The quinoa also simmers by itself. The biggest -small- expenditure is cutting the herbs and the red cabbage.

Love love love.

Speaking of chickpeas. These itself were SO incredibly tasty already! I really had to control myself to not eat them off the tin right away.

All you need for this homemade snack is cooked chickpeas and some heat-resistant oil. After 25 minutes baking time you can add a spice mixture like paprika powder, cayenne, pepper, thyme, garlic powder, cumin, etc. Another 5 minutes in the oven, the crispy little ones are ready for snacking.

Apart from the fact that there probably won’t be any chickpeas left anyway, I recommend that you always eat them fresh and crispy.

I was a little bit megalomaniac and made, let’s say a “few more”, so that some went into the storage can.

The next day they were still good BUT they lost their irresistible crunch.

By the way, I ate the these baked sweet potatoes with lemon quinoa without sauce. But a quick yoghurt sauce goes perfectly with it, too.

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baked sweet potaoes with lemon quinoa. An easy, healthy and unbelievably delicious lunch / dinner.

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Rating: 5
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Prep Time

15 minutes

Cook Time

40 minutes

Servings

servings MetrischImperial

Ingredients

• 3 sweet potatoes
• 1 cup Quinoa
• 1 3/4 cup water
• 1 organic lemon
• 1/4 red cabbage
• 1 handfull cilantro
• 1/2 handfull parsley
• 1 spring onion
• 5 tbsp olive oil
• 1 1/2 cups chickpeas cooked and strained
• 1 tbsp paprika powder
• 1 tsp pepper
• salt

Prep Time 15 minutes Cook Time 40 minutes Servings servings MetrischImperial Ingredients 3 sweet potatoes 1 cup Quinoa 1 3/4 cup water 1 organic lemon 1/4 red cabbage 1 handfull cilantro 1/2 handfull parsley 1 spring onion 5 tbsp olive oil 1 1/2 cups chickpeas cooked and strained 1 tbsp paprika powder 1 tsp pepper salt

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat the oven to 200°C top/bottom heat.
2. Cut the sweet potatoes in half lengthwise. Coat the cut surface with a little oil and sprinkle with salt. Place in the oven on a baking tray lined with baking paper and bake for about 35-40 minutes until soft.
3. Mix chickpeas with 2 tbsp oil and some salt and spread on a baking tray. After baking the sweet potatoes for 10 minutes, place the baking tray with the chickpeas in the oven so that they can bake for about 30 minutes.
4. 5 minutes before the chickpeas are ready, sprinkle them with paprika powder and pepper.
5. Rinse the quinoa with water. Bring to the boil with the water and a teaspoon of salt in a saucepan. Turn back the heat to a low setting, place the lid on the pot and simmer for about 15 minutes until done.
6. Finely chop the herbs, spring onion and red cabbage. Wash and squeeze the lemon and grate the peel.
7. Season the cooked quinoa with 3 tbsp olive oil, lemon juice and peel, salt and pepper. Mix in half the herbs.
8. Divide the baked sweet potatoes on plates. Add the quinoa and red cabbage and sprinkle with the remaining fresh herbs. Serve with plain yoghurt (optional).