Sweet Potato, Avocado & Quinoa Timbales
Posting more blog worthy recipes, like a good food blogger should.
Remember I used to post 6 recipes a week? I guess I had a lot of free time, because writing out the recipes, photographing the food in daylight, downloading pics and posting takes too many hours.
I have downgraded to 3 posts per week, 2 recipes and one dessert.
Less is more, so they say.
But I am going to try and be a better blogger in 2018 and post more artful recipes.
Here is a healthy and blog worthy recipe.
This was actually easy! I promise. It looks beautiful and tastes beautiful too.
I cheated and used my baked potato setting on my microwave for the sweet potato and it worked out fine!
The original recipe tells you to grease the ramekins with coconut oil. Wow. They came out of the molds like a charm.
I made a quinoa salad with cilantro, red onion, scallions and lime juice, and served this all warm right out of the molds.
Topped with cilantro chutney that I received as a gift for Christmas......
Sweet Potato, Avocado & Quinoa Timbales (loosely adapted from this recipe):
1 large sweet potato, baked and cooled (remove skins after baking), cut into dice
2 tsp. coconut oil
fresh chopped basil or cilantro
handful of scallions, sliced
1 tbsp minced red onion
kosher salt and freshly ground black pepper, to taste
1 cup quinoa, cooked
1 tbsp. lime juice
1 tbsp olive oil
1 large ripe avocado, cubed
1 large handful of organic sprouts or dollop of pesto for the top
2 (8oz) ramekin dishes
Grease your ramekins liberally with the coconut oil. I used my hands, but you can melt it and brush it on.
Layer one half of the cubed sweet potato in each ramekin. Pushing down with a fork to mash a bit to compact it.
Next layer a half an avocado (cubed) on top of the sweet potato. Sprinkle w/ pinch of sea or kosher salt.
Mix the cooked quinoa with the scallions, herbs, red onion, lime juice and olive oil. Season with salt & pepper.
Layer half the quinoa mixture on top of the avocado in the ramekins and press down with as spoon to make everything nice and tight.
I guess you can save these for later, but I unmolded right away, while everything was still warm.
They came out of the ramekins perfectly.
Now decorate the top with some fresh herbs, sprouts or a dollop of pesto.