Loaded Sweet Potatoes with Quinoa Tabbouleh
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!
  • CourseMain Dish
  • CuisineVegan
Servings
4people

Servings
4people

Ingredients

  • 4


    Sweet Potatoes

  • 1/2 cup (85g)


    Quinoa

  • 1bunch


    Fresh Parsley

  • 3-4


    Fresh Mint Leaves

  • 1


    Red Onion

  • 1punnet


    Cherry Tomatoes

  • 1Tablespoon


    Lemon Juice

  • 1tablespoon


    Balsamic Vinegar

  • 1teaspoons


    olive oil

  • 1can


    Black Beansdrained and rinsed

  • 4tablespoons


    Tomato Saucesuch as marinara

  • 2tablespoons


    Vegan Mayonnaise



  • Cress for topping

Instructions
  1. Bake the sweet potatoes at 180 degrees Celsius for 45 minutes, or until completely cooked through.

  2. Meanwhile, boil the quinoa for 10-15 minutes until done, then drain.

  3. Finely chop the parsley and the mint leaves and mix with the quinoa. Halve the cherry tomatoes, finely dice the red onion and add these to the quinoa mixture. Add in the lemon juice, balsamic vinegar and olive oil and mix so that everything is evenly distributed.

  4. Top the sweet potatoes with the quinoa mixture, some tomato sauce, black beans, vegan mayonnaise and the cress. Serve immediately!

Recipe Notes

If you have leftover quinoa mixture, store this in the fridge in an airtight container for up to 2 days.

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