Mushroom Loaded Sweet Potatoes
Served with quinoa, yoghurt dressing and micro herbs
Ingredients
For the sweet potatoes
- 4 large sweet potatoes
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
For the filling
- ½ cup quinoa red and white mixed
- 1 cup water or vegetable stock
- 1 large onion finely diced
- 250 g portabellini mushrooms sliced
- 2 stalks celery ribs and leaves thinly sliced
- 4 cloves garlic minced
- ½ lemon juice
- ½ cup double cream Greek-style yoghurt
- fresh micro / mixed herbs or a pile of watercress / rocket for serving
- olive oil
- salt and pepper to taste
Instructions
For the sweet potatoes
- Preheat oven to 200˚C, fan on.Wash and dry the sweet potatoes.Slice in half.
- Rub with olive oil, paprika, mixed herbs, salt and pepper.Place on a roasting tray skin side down and roast for 20-30 minutes, depending on size.
- Sweet potatoes should be fork tender and golden brown.
For the quinoa
- Rinse the quinoa thoroughly in a sieve under running water.Drain and add to a small saucepan with the water or stock.
- Bring to a simmer and cook until all the water has evaporated and the quinoa is light and fluffy. Set aside.
For the filling
- In a large frying pan heat a drizzle of olive oil.Cook the onion until soft and season lightly.
- Add the mushrooms and cook until golden brown.Add the celery and garlic. Cook until fragrant and the celery softens.Season everything well.
- Add the cooked quinoa and stir.Spoon a generous heapful of mushroom mixture onto each sweet potato half.
To serve
- Whisk lemon juice and yoghurt together.Drizzle over the mushroom loaded sweet potatoes.Finish with micro herbs or some peppery rocket and serve.