I only had some white sweet potato on hand, so I used that – but would generally use orange. Or pumpkin would be a great option too.
Grab the freshest veges from Charlies 🙂
Ingredients (serves 4)
300g sweet potato, peeled and cubed
1 clove garlic, crushed
olive oil spray
3/4 cup quinoa
1 cup vegetable stock
250g frozen spinach, defrosted (or use fresh!)
100g ricotta cheese
185g tin tuna in springwater, drained
Method
Preheat oven to 200 degrees celsius, fan-forced.
Put sweet potato in a baking dish and mix with the garlic, then spray with oil. Roast for about 25 minutes, until tender.
Meanwhile, place quinoa in a small saucepan with stock and 1 extra cup of water. Bring to the boil, then reduce heat and simmer for about 15-20 minutes until liquid is absorbed and small tails have appeared on the quinoa.
Mix spinach with ricotta (if the spinach is quite stringy, I blitz it with the hand-held blender).
Combine spinach mixture with quinoa and tuna. Add sweet potato and mix to combine. Serve.
Get daily encouragement delivered straight to your inbox
Writers from our Real Hope community offer valuable wisdom and insights based on their own experiences!
