Since I’ve been posting a lot of photos of my food recently over on my Instagram I’ve had a few of you asking me to start doing recipes on my blog, so today I thought I’d share this delicious but comforting healthy dish – sweet potato, butter bean and spinach quinoa bake.
Ingredients (serves 1):
1 small sweet potato
1/2 cup quinoa
1/2 tin butter beans (drained)
a couple handfuls of spinach
pinch of sea salt
1 tsp coconut oil
a handful of mixed chopped nuts (optional)
Chop the sweet potato into cubes (I leave on the skin but remove if you prefer). Place them onto a baking tray and coat in the cayenne pepper, sea salt and coconut oil, then place into the oven on 200°C for approximately 25 minutes or until soft and golden.
Whilst the sweet potato is cooking boil the kettle and measure out 1/2 cup quinoa to 1 cup of water. Cook on the hob for around 15 minutes, stirring occasionally. If you’ve not cooked quinoa before, it should turn translucent and puffy when it’s ready.
Pop the quinoa, butter beans and spinach into a mixing bowl. Then tear up some mozzarella and mix it in with the rest of the ingredients. Add in the sweet potato once it’s nice and soft, then put it all into an oven proof dish and cook for a further 10 – 15 minutes. When the spinach has wilted and the mozzarella has melted it’s ready.
Serve up, sprinkle on a handful of chopped nuts if you like and enjoy!
Tip: I like to have mine as a meal on it’s own or serve it as a side with chicken breast marinated in turmeric and a dollop of natural yoghurt on top.
Let me know what you think of this recipe if you give it a try and if there’s any specific recipes you’d like to see here on ‘The Gem Agenda’ then I’d love to hear about it!