roast quinoa & sweet potato


1 Golden sweet potato, diced



2 tbsp olive oil

¼ cup tri-colour quinoa, cooked

Feta cheese

1 red onion, sliced

1 tbsp fresh parsley, finely chopped

Grape tomatoes

1 tbsp lemon juice

Black pepper corns, cracked

Rocket (optional)


Preheat the oven to 200C. Line a baking tray with parchment paper or grease the tray. Place the sweet potato in the tray and sprinkle with paprika and turmeric. Drizzle 1 tablespoon of the olive oil over the tray and place in the oven for 15 minutes. The sweet potato will be going back into the oven towards the end of this recipe, so do not get tempted to bake it for longer, at this stage.

Cook the quinoa. Believe it or not, I use a rice cooker to cook quinoa. I use one part quinoa to two parts water, so for this recipe, you will need at least ½ a cup of water for the quinoa.

Select an oven bake dish and add all the ingredients, into the dish, including the cooked sweet potato and quinoa. At this stage, you may wish to put some of the feta cheese aside for garnish, once the dish is baked. Do not forget to add the remaining olive oil that you did not use. Cover the dish with aluminum foil and place the dish in the oven. Reduce the temperature down to 180C and bake for 20 minutes.

If you reserved some of the feta cheese, crumble the cheese and spread it over the dish to serve, along with the rocket.


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