Baked Sweet Potatoes with Spicy Quinoa


You will need

Bacofoil Non-Stick Kitchen Foil
4 x medium sweet potatoes (200-250g each)

For the stuffing

120g quinoa
1 x vegetable stock cube
400ml boiling water
1 x cob fresh sweetcorn
2tsp olive oil
2 x shallots or 1 small onion, finely chopped
1 x clove garlic, finely chopped
1tsp paprika
1tsp ground cumin
1tsp dried oregano
Pinch chilli flakes
1 x 400g tin black-eyed beans, rinsed and drained
1tbs mixed seeds
Fresh coriander leaves
1 x small avocado


Directions

1. Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5

2. Wash the sweet potatoes and prick a few times with the tip of a knife. Wrap each potato loosely in a piece of Bacofoil Non-Stick Foil – remember to have the dull side touching the potato - and bake in the oven for 45 minutes to 1 hour until tender

3. Meanwhile make the filling. Rinse the quinoa in a sieve under running cold water for a minute then place into a lidded saucepan with the stock cube and boiling water. Cover with the lid and simmer for about 20 minutes until the grains are fluffy and most of the liquid has been absorbed (check and stir every now and again to prevent sticking). When cooked, allow to cool slightly, then tip into a large bowl

4. Boil the sweetcorn in water for 8-10 minutes and then cool in cold water. When cooled enough to handle, stand the cob upright and carefully slice down with a sharp knife to remove the kernels. Don’t worry if some stick together! Add to the bowl with the quinoa

5. Fry the shallots or onion in the oil for two minutes, then add the garlic, paprika, cumin, oregano and chilli flakes and fry gently for another minute. Tip all into the bowl with the quinoa and add the beans

6. When the potatoes are cooked, carefully open up the parcels and halve the potatoes lengthways. Scoop out two thirds of the cooked potato and keep in the fridge for another recipe or meal

7. Divide the quinoa filling between the potatoes then sprinkle over the mixed seeds. Return to the oven with the parcels open and bake for a further 10 minutes

8. Once cooked, peel and chop the avocado and arrange over the top of the potatoes. Scatter over the coriander leaves and serve

Tip: To use up the cooked potato that was scooped out, try mashing with black pepper and a little grated parmesan before reheating thoroughly and serving as an accompaniment to the main course.

Recipe courtesy of Bacofoil

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