Colorful, Zesty & Sweet Potato Boats

Number of Servings: 12

Ingredients:

Zesty Avocado Sauce

• 2 ripe medium avocados
• 2 small limes
• 1.5 cups of cilantro
• 2 Tbsp. olive oil
• ½ tsp. each cumin and sea salt

Mains & Toppings

• 3 large white sweet potatoes
• 1 cup raw red quinoa
• 1.5-2 cups water (to cook quinoa)
• 1/2 tsp. each cumin and sea salt
• 1 small lime, juiced
• 1 large tomato, chopped
• 1 medium red onion, sliced
• Shredded vegan/regular cheddar cheese (optional)
• Tortilla chips, crushed (or gluten-free Drayke Tostadas for a healthier option)
• Toasted Pumpkin seeds

Instructions:

• Preheat oven to 204 degrees Celsius.
• Rinse the sweet potatoes thoroughly, then with a knife, poke a few holes in them to release steam.
• Place them in a tray and into the oven for 50 mins – 1 hour, depending on potato size and oven.
• In parallel, place a saucepan over medium heat and add the rinsed quinoa for 4 minutes to toast, or until quinoa is fragrant and dry.
• Add water and a pinch of sea salt then bring to simmer. Reduce heat to low and cook for 12-15 mins, or until water is absorbed and quinoa is cooked to your preference
• Remove quinoa from heat. Add more salt, cumin, and lime. Mix and taste to adjust flavor, then slightly cover and set aside for fluffy quinoa.
• In a blender, add all sauce ingredients, except water, and blend. (Keep water until the end to adjust texture if needed.)
• Taste and adjust seasonings by adding more salt for saltiness, cumin for warmth, lime for zing, and water for texture
• Prepare any other toppings such as shredded cheese, chopped tomato, sliced onion, crushed tortillas, cilantro, and pumpkin seeds
• To serve, arrange sweet potato boats in a large plate, and gently press down against them to make room for quinoa filling, toppings, avocado sauce, and any hot sauce or topping of your choice.