Roasted Sweet Potatoes Quinoa Recipe

Peel the sweet potatoes cut up into 1 inch pieces toss with the olive oil and spread evenly on a baking sheet.

Roasted sweet potatoes quinoa recipe. Slice sweet potatoes evenly in half length wise. Cook stirring occasionally until the sweet potatoes are tender and the liquid is almost absorbed about 15 minutes. Toss the cubed sweet potato with a teaspoon of olive oil and the salt and pepper.

Preheat oven to 200 c. Roast in the preheated oven until tender 20 to 25 minutes. Preheat oven to 375 f.

Toss sweet potatoes in olive oil on a baking sheet. Leftover sweet potatoes will keep in the refrigerator covered for about 4 days. Step 2 meanwhile place the diced sweet potatoes into a saucepan and pour in 1 4 inch of water.

Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Bake for 30 to 40 minutes tossing halfway until the sweet potatoes are tender and caramelizing at the edges. Preheat the oven to 400 f and line a baking sheet with parchment paper.

Roast the sweet potatoes in the oven for 20 to 25 minutes. Bring the quinoa and water to a boil in a saucepan over high heat. In the last ten minutes of baking add cranberries and pecans to the baking sheet and continue to bake with sweet potatoes until cranberries start to burst.

Add the sweet potato mixture to the quinoa then add the cilantro and lime. Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft. Reduce heat to medium low cover and simmer until the quinoa is tender and the water has been absorbed about 15 to 20 minutes.