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!

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