This was not the original recipe I intended it to be – but this is just how it ended up! (Does that ever happen to you?!?) I nearly didn’t post it because it doesn’t look that appealing and is nothing fancy – but the taste is really nice and it’s healthy, easy and low-calorie (290 calories per serve), so it ticked too many boxes not to share!
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
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.