As a once vegetarian I know full well what it is like to go along to an event to find that there has been no thought put into the veggie option. So now, whatever the dietary need, I always make sure that I put a lot of effort into making something delicious for my guests.
This Christmas, I am cooking for 9 people and one of those will be my sister who is a vegetarian. I wanted to make something special for her and this delicious recipe will be perfect!
If you (or someone you know) are vegan, veggie, gluten-free or lactose-free, this recipe is just what you need!
Ingredients
- Bacofoil Non-Stick Kitchen Foil
- 4 x medium sweet potatoes (200-250g each)
- 120g quinoa
- 1 x vegetable stock cube
- 400ml boiling water
- 1/2 x tin of sweetcorn
- 2tsp olive oil
- 1 x small onion, finely chopped
- 1 x clove garlic, finely chopped
- 1tsp paprika
- 1tsp ground cumin
- 1tsp dried oregano
- Pinch chilli flakes
- 1 x 400g tin black-eyed beans, rinsed and drained
- 1tbs mixed seeds
- Fresh coriander leaves
- 1 x small avocado
Method
– Preheat your oven to 170ºC fan/190ºC conventional/gas mark 5.
– Wash the sweet potatoes and prick a few times with the tip of a knife. Wrap each potato loosely in a piece of Bacofoil Non-Stick Foil (remember to have the dull side touching the potato) and bake in the oven for 45 minutes to 1 hour until tender.
– While the potatoes are cooking, it is time to make the filling. Rinse the quinoa in a sieve under running cold water for a minute then place into a lidded saucepan with the stock cube and boiling water. Cover with the lid and simmer for about 20 minutes until the grains are fluffy and most of the liquid has been absorbed (check and stir every now and again to prevent sticking). When cooked, allow to cool slightly, then tip into a large bowl. Add in the sweetcorn.
– Fry the onion in oil for two minutes, then add the garlic, paprika, cumin, oregano and chilli flakes and fry for another minute. Tip everything into the bowl with the quinoa and add the beans.
– When the potatoes are cooked, carefully open up the parcels and halve the potatoes lengthways. Scoop out two-thirds of the cooked potato (keep in the fridge for another recipe or meal).
– Divide the quinoa filling between the potatoes then sprinkle over the mixed seeds. Return to the oven with the parcels open and bake for a further 10 minutes.
– Once cooked, peel and chop the avocado and arrange over the top of the potatoes. Scatter over the coriander leaves and serve!
Such an easy recipe and one that is a perfect alternative to Christmas dinner. My sister is going to love it and love the fact that I went to the effort of making her something special.
Are you vegan or gluten-free? Or know someone who would appreciate this recipe? Don’t forget to share and do let me know of any other delicious recipes you’ve tried in the comments.
This post is written in collaboration with Bacofoil.