Maple-Glazed Sweet Potatoes with Quinoa
With subtle hints of ginger, these sweet potatoes are fancy enough for a dinner party and easy enough for a weekday meal.
Recipe by Kaya
Fat-Free
Serves: 4
Ingredients
4 medium sweet potatoes + 1 cup water
1 cup quinoa + 2 cups water
1/2 cup corn, fresh or frozen
1/2 cup peas, fresh or frozen
1 red bell pepper, chopped
1/2 cup shredded carrot
1 tbsp Bragg Liquid Aminos
1 tbsp rice vinegar
2 tbsp maple syrup
1/2 tbsp lemon juice
1/2 tsp ginger juice (optional)
Fresh basil, to garnish
Instructions
Preheat oven to 400°F. Line a 13” x 18” cookie sheet with parchment paper.
Halve sweet potatoes lengthwise. Place face down on cookie sheet and cover with 1/4 cup of water.
Bake for about 1 hour, adding 1/4 cup of water every 20 minutes. Sweet potatoes should be tender and pierce easily with a fork.
While the sweet potatoes are baking, bring 2 cups of water to a boil.
Add quinoa, bring water to a boil again, and reduce to a simmer.
While the quinoa is cooking, prep your veggies. If using frozen corn and peas, thaw completely.
When quinoa is cooked fully, stir in your vegetables, Liquid Aminos, and rice vinegar. Set aside.
In a small bowl, mix together the maple syrup, lemon juice, and ginger juice (if using).
When sweet potatoes are baked fully, flip over so they are cut side up.
Using a small knife, make 4 to 5 diagonal cuts across the top of the sweet potatoes, deep enough to cut most of the potato without piercing the skin. Repeat in the opposite direction to create a criss-cross effect.
Using a pastry brush or spoon, coat the top of each sweet potato with the maple syrup mixture.
Place sweet potatoes back in the oven for 10 minutes.
Divide sweet potatoes into four portions, top with the quinoa and vegetables, and garnish with fresh basil. Enjoy!