This hearty recipe is loaded with quinoa and your favorite veggies. It's naturally sweet and savory, and as always, everything in it is anti-inflammatory, gluten-free, dairy-free, and soy-free.
- 4 sweet potatoes, large
- 2 tbsp extra virgin olive oil, divided
- 1/2 cup uncooked quinoa
- 1 cup water
- sea salt, to taste
- 1 head dinosaur flat kale or swiss chard, finely chopped and stems removed
- Juice of 1 large orange
- 1 cup purple cabbage, finely chopped
- 1 tbsp fresh basil leaves finely chopped
- 2 tsp orange zest
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 cup plain hummus
- 2 tbsp extra-virgin olive oil
- Warm water, plus more as needed
- Sea salt and freshly ground black pepper
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Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
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Place the sweet potatoes on the prepared baking sheet and rub them with your hands using 1 Tbsp. of the olive oil to ensure the skins are completely coated. Poke holes in them with a fork and roast for 45-55 minutes, depending on how large your sweet potatoes are. They should be fork tender when done.
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Meanwhile, cook quinoa according to package directions with 1 cup water. Add a pinch of sea salt to the water and cook for about 15 minutes or until the quinoa is tender. Remove from the heat, fluff with a fork. Cover and set aside for 10 minutes.
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In a large bowl, use your hands to massage the kale or swiss chard with the remaining 1 Tbsp. olive oil and orange juice. Season to taste with salt and pepper. Add the cabbage and toss to combine.
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Add the 1/2 tsp. sea salt, 1/4 tsp. pepper, fresh basil and orange zest to the quinoa and toss to combine.
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Remove the sweet potatoes from the oven and use a sharp knife to cut them 3/4 way through in half lengthwise. Let them sit for 5 minutes to cool while you make the sauce (below).
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Place the split open sweet potatoes on a large serving platter. Top with the kale mixture followed by the quinoa mixture and drizzle the sauce on top. Serve immediately.
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In a medium bowl, combine all the sauce ingredients and mix well to combine until the hummus thins out and resembles a sauce. Start with a small amount of water (such as 2 Tbsp.) and add water as needed because if you use too much water at first while the hummus is still thick, you'll have a really runny sauce.