Mixed Quinoa with Oven Roasted Sweet Potato and Basil Pesto.
- 1/2 cup olive oil
- 2 oz. Brazil nuts
- 3 cloves of garlic, chopped
- 2 cups diced sweet potato
- 1 cup fresh basil
- 1/2 cup mixed quinoa (white, black, red)
- 2/3 cup vegetable stock
- 4 oz. frozen edamame beans
- 4 oz. tops of baby broccolini
- 6 radishes, thinly sliced
- 4 spring onions, thinly sliced
- 1 1/2 tbsps rice vinegar
- salt and freshly ground black pepper
- 1 lime, grated rind and juice
- 1 tbsp fresh thyme leaves (for garnish)
Preheat oven to 400 °F. Place Brazil nuts on a baking sheet and back 8-10 minutes. Remove from heat when toasted. Toss 2 tbsps of olive oil with the diced sweet potato in a bowl. Place sweet potato mixture on a baking sheet and roast for 20 minutes. Remove from the oven and stir in 2 cloves of garlic. Place garlic and sweet potato mixture back in the over to roast for another 15 – 20 minutes until tender.
Next boil the mixed quinoa and vegetable broth mixture on the stove top for 10 minutes.
Place the Brazil nuts and basil leaves into a food processor along with 1/3 cup olive oil. Add lime zest and juice from 1/2 lime. Blend until smooth. Season to taste.
Cook the edamame beans and broccolini in boiling water until tender.
Mix the vinegar, remaining olive oil and lime juice together. Season to taste. Remove sweet potato mixture from oven and stir in 1/2 of the vinaigrette mixture.
Place the quinoa into bowls. Add sweet potato, edamame beans and broccolini. Toss with sliced radishes, onion and vinaigrette mixture. Add 2 tbsp of pesto and top with thyme garnish. Enjoy!
I have recently gotten back on to my vegan diet this past year. This vegan mixed quinoa bowl was one of the first vegan recipes I made for my always skeptical husband. My daughter was no problem at all. She loves all veggies and she loves any vegan dish I make for her. Getting my husband to try new things is sometimes a chore but after one bite of this his eyes lit up and he asked for more! I originally found a version of this recipe in the #Veganuary issue of UK’s Vegan Living magazine. I did not have all of the ingredients available to me so I made a few substitutions (like the sweet potato). I hope you enjoy it as much as my family did.
Live healthy, live happy.