1 small sweet potato
1 tsp. olive oil
½ cup shredded lettuce
½ cup diced tomato
½ cup diced cucumber
¼ diced avocado
½ cup quinoa
1 cup water
2 tbsp. Greek yogurt
1 tsp chia seeds
Pre-heat oven to 200˚C and line an oven tray with baking paper.
Cut sweet potato in half, length-ways and drizzle with olive oil and season with salt.
Bake sweet potato for 30 minutes or until cooked through (you can test this by poking sweet potato with a fork – it should come out cleanly).
Place uncooked quinoa and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for approximately 15 – 20 minutes until liquid has been absorbed and quinoa is cooked through (add extra water if necessary).
Once sweet potato is cooked, allow to cool for 5 minutes and top with quinoa, shredded lettuce, diced tomato, cucumber, avocado, chia seeds and Greek yogurt.
This recipe is an edited extract from Simply Good, written by Jessica Lirosi & Danielle Robertson.
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