Sweet Potato and Quinoa Mash
Try this yummy superfood-filled recipe with sweet potato, quinoa, spinach and coconut milk. Great as a side or as a meal on its own. Vegan, naturally dairy and gluten free, and high in vitamins A and C, iron and calcium.
- 1 sweet potato, peeled and chopped
- a pinch of salt, to taste
- 1/2 cup frozen or fresh spinach, chopped
- 1 cup cooked quinoa or brown rice
- 1/2 cup coconut milk
- After peeling and chopping the sweet potato, place it in a medium saucepan and cover with water. Bring to the boil, and simmer for 10-15 minutes, or until soft, but not disintegrating.
2. Turn off the heat. Using a colander, drain the sweet potato, and return to the pan. If you desire a smoother, thinner consistency, reserve a little cooking liquid to add later. Add salt to taste. Using a potato masher or a fork, mash the sweet potato until smooth.
Important: Do not turn the heat back on or place the pan on the hot element! The sweet potato will stick and burn very quickly.
3. Add the spinach, and stir until fully combined. If using frozen, this may take a few minutes, but the heat of the sweet potatoes will eventually soften the spinach. If using fresh, stir vigorously for a minute or two, to soften the spinach and fully incorporate it into the sweet potato.
4. Add the cooked quinoa and coconut milk, and stir until just combined.
5. Serve and enjoy!
|Serving size: 250g|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 2 g||10%|
|Unsaturated fat 2 g|
|Carbohydrates 81 g||27%|
|Sugar 15 g|
|Fiber 7 g||28%|
|Protein 10 g||20%|
|Cholesterol 0 mg|
|Sodium 212 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|