Sweet-Potato and Quinoa Mediterranean Bake

A Vegan friendly baked dish packed full of delicious ingredients which are inspired by flavours of the Mediterranean with the addition of cooked quinoa for some added protein and fibre plus it’s gluten/wheat-free.

Sweet-Potato and Quinoa Mediterranean Bake

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Excuse me, but I thought I would sneak in a delicious baked casserole recipe before we’re all sick of eating hot meals and just want to eat summery salads… or is that just me?! My menu changes with the seasons and now we’re approaching what should be sunshine weather I will be eating a lot more grilled vegetables and salad recipes but for now I wanted to share one of my latest bakes.

Sweet-Potato and Quinoa Mediterranean Bake

I’m a big fan of baked casserole dishes that are packed full of flavor and good-for-you ingredients but in all honesty I actually don’t make them very often, I get caught up in making my two favourite cuisines more often than not…Mexican and Indian, so sometimes I have to take a step back and think what can I have to mix it up a little?!

For me anything with sweet-potato is already a winner, as you may have noticed in previous posts like this layered bake or quesadillas. But for this recipe I paired my favourite potato with one of my favourite grains, quinoa. I knew I wanted to create a baked dish with Mediterranean flavours and for me that means a combination of a few things that I am a fan of, including sun-dried tomatoes, black olives and capers, plus the addition of fresh spinach for added nutrition and colour.

Not only is this recipe delicious and full of fresh flavours, it is also perfectly customizable as with many casserole dishes you can combine the ingredients you have on hand and as long as they pair well together then you have yourself a winner.

The benefit of this recipe is that it will make enough servings for 4 people, so let the family enjoy this with you or you can pack up the leftovers to have throughout the week or alternatively place them in the freezer to be enjoyed at a later date.

 

How To:

Firstly prepare your quinoa, which you can do up to 3 days in advance and then just add to the dish when necessary or start this at the very beginning by rinsing the quinoa grain a couple of times and then placing in water, bringing to a boil and reducing the heat to a simmer for approx. 15 minutes until the grains are cooked and water is reduced significantly, set this aside whilst you prepare the rest. The first part of this recipe is cooked on the hob to make sure the vegetables are cooked and softened, and then in the last few minutes of cooking add the sun-dried tomatoes, capers and olives and then in batches add in the washed and squeezed spinach and stir-through until it wilts, adding salt and pepper to taste.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Sweet-Potato and Quinoa Mediterranean Bake
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Bake
Cuisine: Main, Mediterranean
Serves: Serves 3 - 4
Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 can tomatoes
  • 2 tsp mixed Italian herbs
  • 2 sweet potatoes, peeled and diced
  • 80g sun-dried tomatoes
  • 20g capers
  • 80g pitted black olives
  • 150g fresh spinach, washed and squeezed
  • 100g quinoa, cooked
  • 3 tbsp nutritional yeast
  • 1 tsp mixed Italian herbs
  • salt and pepper, to taste
Instructions
  1. Pre-heat the oven to 350F/180C/Gas Mark 4.
  2. To a large saucepan over a medium heat add 1 tbsp olive oil, then add the onion and saute for 5 minutes until softened, then add the garlic for a minute and then the pepper for 5 minutes until softened. Then stir through the tomato paste and the herbs. Then stir through the canned tomatoes and add the sweet-potatoes and bring to a boil then reduce the heat to a simmer and cook for 15 minutes until tender, then stir through the sun-dried tomatoes, capers and olives, and then in batches stir through the spinach until it wilts. Add salt and pepper to taste.
  3. Place the mixture in an ovenproof dish and set aside for a minute.
  4. In a bowl, combine the cooked quinoa, nutritional yeast and herbs. Evenly distribute the mixture over the mixture and cover the dish with foil and bake in the oven for 30 minutes. After 30 minutes check for doneness, and if necessary remove the foil and bake for a further 10 - 15 minutes until golden and bubbling.

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