Fresh micro / mixed herbs, for serving, or a pile of watercress / rocket
Salt and pepper to taste
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.
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.
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. Whisk lemon juice and yoghurt together.Drizzle over the mushroom loaded sweet potatoes. Finish with micro herbs or some peppery rocket and serve.