Tasty taters

photos by pwisenberg

Hello everyone and happy Thanksgiving! Since I finally have time to breathe and relax a bit this weekend, I thought I'd share a recent recipe. I made this mish-mash of a dish on a chilly Tuesday night and it wound up being so flavourful that I felt it deserved to be shared! The star ingredient were the baked sweet potatoes that I seasoned with oregano and paprika. These hearty tots are perfect when cut into thick wedges and served on a bed of bright quinoa salad.

Baked sweet potato wedges and quinoa salad
Serves 4

Baked Potatoes

2 large sweet potatoes
1 tsp dried oregano
1 tsp paprika
Salt and pepper to taste

Begin by preheating your oven to 450 degrees. Place 2 large sweet potatoes on a baking sheet and prick with a fork. Bake for about 45 minutes or until soft. Remove from oven and slice into thick wedges. Sprinkle generously with oregano, paprika, sea salt and coarse black pepper.

Quinoa Salad

1 cup quinoa
1/2 red onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup chopped walnuts
1/4 cup olive oil
1 tsp dijon mustard
2 tbsp lemon juice
Salt and pepper to taste
1 cup baby spinach

While the potatoes are cooking, add quinoa and 1 1/2 cups water to a small pot and bring to a boil. Reduce heat and simmer for around 15 minutes, or until all of the liquid has been absorbed. Meanwhile, heat 1 tbsp of the olive oil in a pan over medium heat and add the onion, garlic and bell pepper. Sautee until soft and slightly golden. In a large bowl, whisk together the lemon juice, dijon and remaining olive oil. Add in the warm quinoa, cooked veggies, walnuts and tomatoes and toss it all together. Season with salt and pepper.

Serve the potato wedges over a bed of  warm quinoa and baby spinach for a healthy meal that I guarantee will leave you with a very happy belly!

Have a wonderful weekend everyone xo