Sweet potatoes are a versatile and nutrient-dense vegetable that can be transformed into a variety of delicious dishes. This unique recipe combines the natural sweetness of sweet potatoes with a savory quinoa and roasted eggplant filling, creating a delightful and healthy meal that’s perfect for any occasion. Topped with dairy-free parmesan cheese, these sweet potato nests are both visually appealing and incredibly tasty.

 

Full Recipe:

Ingredients:

Sweet Potatoes:

• 1 kg (4 sweet potatoes) • 4 tbsp potato starch • 1 tsp Korean chili flakes (or crushed red pepper flakes/cayenne pepper) • 1/2 tsp thyme • Salt for seasoning • Dairy-free parmesan cheese (optional)

Filling:

• 80g (1/3 cup) pre-rinsed quinoa • 1 eggplant • Freshly ground black pepper • Salt to taste • Oil • 1 chopped onion • 1 tbsp tomato paste • 160 ml (2/3 cup) vegetable stock (or water) • Chopped parsley

Cooking Tips:

• Feel free to add your favorite herbs and spices to the recipe. • Substitute vegetable stock with water if preferred. • Substitute Korean chili flakes with crushed red pepper flakes or cayenne pepper if necessary.

Directions:

Prepare Sweet Potatoes:

1. Peel and cut 1 kg (4 sweet potatoes) into chunks.
2. Place the cut sweet potatoes in a pot, add water, and salt.
3. Bring to a boil and simmer until tender.

Roast Eggplant:

1. Slice and cut 1 eggplant into small cubes.
2. Drizzle with oil (optional for an oil-free recipe), season with freshly ground black pepper and salt, and toss well.
3. Roast in a preheated oven at 450°F (220°C) for 20 minutes.

Cook Quinoa Filling:

1. Add 1 chopped onion to a skillet and cook on medium heat for about 5 minutes.
2. Add 1 tbsp tomato paste and 80g (1/3 cup) pre-rinsed quinoa.
3. Add 160 ml (2/3 cup) vegetable stock or water and your favorite seasonings.
4. Mix and simmer for 15 minutes.

Mash Sweet Potatoes:

1. Once the sweet potatoes are tender, drain and place them into a bowl.
2. Mash with a potato masher or a fork and set aside.

Combine Ingredients:

1. Add the roasted eggplant and chopped parsley to the skillet with the quinoa mixture and mix well.
2. Add 4 tbsp potato starch, 1 tsp Korean chili flakes (or substitute), 1/2 tsp thyme, and salt to the mashed sweet potatoes.
3. Mix thoroughly.

Form Sweet Potato Nests:

1. Transfer the sweet potato mixture to a piping bag.
2. Pipe the mixture into “nests” on a baking sheet.

Fill and Roast:

1. Add the quinoa filling to the sweet potato “nests.”
2. Top with dairy-free parmesan cheese or any cheese you have.
3. Roast in a preheated oven at 360°F (180°C) for 15 minutes or until crispy edges form.

Serve:

1. Enjoy this delicious sweet potato recipe! 😋👍

Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes | Kcal: 250 kcal per serving | Servings: 8 servings

Ingredient Spotlight

Key Ingredients:

• Sweet Potatoes: Provide a sweet and creamy base for the nests, rich in vitamins and fiber.
• Quinoa: Adds protein and texture to the filling, making it nutritious and filling.
• Eggplant: Roasted to bring out its rich, savory flavor, complementing the sweetness of the potatoes.
• Potato Starch: Helps bind the sweet potato mixture, ensuring the nests hold their shape.
• Korean Chili Flakes: Add a subtle heat, enhancing the overall flavor.
• Tomato Paste and Vegetable Stock: Add depth and richness to the quinoa filling.
• Dairy-Free Parmesan Cheese: Optional, but adds a deliciously cheesy finish to the dish.

Cooking Tips

1. Preparing Sweet Potatoes: Cut the sweet potatoes into uniform chunks to ensure even cooking. Simmer until tender but not mushy.
2. Roasting Eggplant: Season the eggplant cubes well before roasting to enhance their flavor. Roasting at a high temperature helps achieve a nice caramelization.
3. Cooking Quinoa: Rinse quinoa thoroughly to remove its natural bitterness. Simmer with vegetable stock and tomato paste for a flavorful filling.
4. Forming Nests: Use a piping bag to create neat and uniform nests. If you don’t have a piping bag, you can shape them by hand.
5. Topping: Adding dairy-free parmesan cheese or any cheese of your choice enhances the flavor and adds a nice crispy texture when roasted.

Serving Suggestions

Serve these Sweet Potato Nests with Quinoa and Eggplant Filling hot from the oven. They make a great main dish or a hearty side. Pair with a fresh green salad or steamed vegetables for a complete meal.

Nutritional Information

• Calories: Approximately 300 kcal per serving
• Protein: High protein content from the quinoa
• Fat: Contains healthy fats from the olive oil and dairy-free cheese
• Carbohydrates: Provides energy from the sweet potatoes and quinoa

Variations

This recipe can be easily customized to suit your preferences:

• Spicy Version: Add more chili flakes or a dash of hot sauce to the sweet potato mixture for extra heat.
• Nutty Flavor: Sprinkle some toasted nuts or seeds over the filling for added crunch and flavor.
• Different Fillings: Substitute quinoa with couscous or bulgur wheat for a different texture.

Conclusion

These Incredible Sweet Potato Nests with Quinoa and Eggplant Filling are a delicious and nutritious way to enjoy sweet potatoes. With their unique presentation and flavorful filling, they are sure to become a favorite in your household. Try this recipe today and experience the delightful combination of sweet potatoes, quinoa, and roasted eggplant.