Now playing: Neil Diamond - Sweet Caroline
Here is a healthy dose of vitaminc A, B6, C, and fiber....That is just from the sweet potato. The mushrooms and pine nuts provide something to sink your teeth into in this vegan meal. The quinoa presents you with a complete protein. Everyone knows spinach and tomatoes are tasty and healthy go-tos.
The main players:
4 portobello mushrooms, skins peeled, or rubbed clean with a towel
1/2 c. quinoa
2 tsp dijon mustard
zest of 1 large lemon
5 oz. pkg fresh spinach
2 dashes balsamic vinegar
2 tbsp. olive oil
1 large sweet potato, peeled and roughly chopped
1/4 c. vegetable stock
1 large tomato, sliced in 4 slices, or 4 slices for each mushroom from smaller tomatoes
1/2 c. toasted pine nuts
Preheat oven to 350.
Grill prepared mushrooms. Set aside.
Bring the quinoa to a boil with 1. c water. Turn down heat to a simmer and cover for 15 minutes. Fluff with a fork and add the mustard and lemon zest, mix in completely. Set aside.
Heat a skillet to medium heat and add the olive oil with the spinach, coat the spinach with oil and wilt. Finish with the vinegar, incorporate throughly. Set aside.
Boil the roughly chopped sweet potato pieces until tender. Drain and mash with the vegetable stock. Set aside.
On a small sheet pan place the mushrooms down and start to assemble with the remaining ingredients, seasoning with salt and pepper between each layer, as desired. Place the spinach on the mushrooms, dividing evenly. Set the tomatoes down next. The next layer is the sweet potato/quinoa mixture.
Bake for 10 minutes, or until heated through.
Watch this space for more sweet potato recipes!