Zutaten für Quinoa Sweet Potato And Peppers
- 1 large sweet potato
- 1/2 medium shallot
- Olive Oil
- Ground Nutmeg
- Garam Masala
- 1/4 teaspoon black pepper
- 1 cup quinoa
- Water
- Jalapeno
- 1 medium bell pepper (any color), thinly sliced
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Zubereitung von Quinoa Sweet Potato And Peppers
- Preheat oven to 350°F (175°C).
- Dice 1 large sweet potato into 1/2-inch pieces.
- Peel and dice 1/2 medium shallot into 1/2-inch pieces.
- In a bowl, toss sweet potatoes and shallots with 1 tablespoon olive oil, 1/4 teaspoon ground nutmeg, 1/4 teaspoon black pepper, and 1 teaspoon garam masala (or curry powder).
- Spread the mixture on a foil-lined baking sheet and roast for 30 minutes, or until tender.
- While the vegetables roast, toast 1 cup quinoa in a saucepan with 1 tablespoon olive oil over medium-low heat for 4 minutes, stirring constantly.
- Pour in 1 3/4 cups low-sodium vegetable stock (or water).
- Add 1 small jalapeño, thinly sliced (remove seeds for less heat).
- Bring to a boil, then reduce heat and simmer covered for 12-15 minutes, or until quinoa is cooked and liquid is absorbed. Add more liquid if needed.
- Add 1 medium bell pepper (any color), thinly sliced, during the last 2 minutes of cooking. Stir and cover.
- If necessary, fluff the cooked quinoa with a fork.
- Gently stir in the roasted sweet potato and shallot mixture.
- Serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
3g
Carbs
29g
