baked sweet potaoes with lemon quinoa. An easy, healthy and unbelievably delicious lunch / dinner.
1 1/2cupschickpeascooked and strained
Preheat the oven to 200°C top/bottom heat.
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.
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.
5 minutes before the chickpeas are ready, sprinkle them with paprika powder and pepper.
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.
Finely chop the herbs, spring onion and red cabbage. Wash and squeeze the lemon and grate the peel.
Season the cooked quinoa with 3 tbsp olive oil, lemon juice and peel, salt and pepper. Mix in half the herbs.
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).