Loaded Sweet Potatoes with Quinoa Tabbouleh. Healthy and totally vegan, these baked sweet potatoes are topped with fresh, vibrant ingredients for a great, satisfying meal!
Ahhh sweet potatoes, so versatile and delicious. We probably consume sweet potatoes in our household at least once a week, but let’s be honest, it’s probably more.
Loaded sweet potatoes are probably the only thing better. In this case, it’s with a delicious quinoa tabbouleh. Yes yes, I know, if it’s quinoa it’s not tabbouleh, BUT we’re using all the other same ingredients, and by using quinoa it keeps it gluten free, which is great if you’re looking for a gluten free option.
And here’s my favourite vegan aioli again! I just can’t stop putting this all over everything. Seriously, it’s the best! It adds a nice fresh punch to the sweet potato and contrasts nicely with the tomato sauce.
This is like comfort food, but a bit fancy (without actually having to spend any more effort). It’s the kind of food you can curl up with on a slightly cooler day, throw on an oversized sweater and watch a good sitcom. Recently I’ve been watching the b*tch in apartment 23, it’s actually really funny! What have you guys been into recently? Any Netflix recommendations?
I’d be lying if I said I wasn’t a bit excited for fall/autumn. I mean don’t get me wrong I LOVE summer, but in northern Europe, summer is just a bit… meh. It’s been up and down. We get a couple of good weeks of weather then a couple of weeks of rain, and with that rain comes the dreaded humidity. I’ll be welcoming the cooler weather when at least when it’s raining I can wear a sweater without boiling to death!
Anyway, one thing is for sure, I’ll be eating tones of these loaded sweet potatoes!