SAVORY SWEET POTATO TOAST
Sweet Potato Toast is one of my favorite meals to make because it is so universal! As long as you have your base your options are endless! Today I have for you a very sweet and savory recipe, that I have been indulging in this past month! Nick and I even decided that we will be serving this at Thanksgiving! Grab your aprons and lets cook together! This is a vegetarian and gluten free meal but can easily be vegan if you do not top with feta cheese.
2 LARGE SWEET POTATOES | OLIVE OIL | SALT+PEPPER | QUINOA | VEGETABLE BROTH | SPINACH | GARLIC | DRIED CRANBERRIES | CHOPPED PECANS | FETA CHEESE
I am drooling just typing this out! YUM!
Section 1: Pre heat oven to 350. Cut your sweet potatoes in half (long ways). Line a baking sheet with parchment paper. Place your sweet potato halves face up and brush with olive oil and sprinkle with salt+pepper. Flip face down and repeat. Roast for 25-30mins. You want to be able to poke with a fork, tenderness is key! *Cooking sweet potatoes in half face down, you no longer risk having a under cooked sweet potato.*
Section 2: In a large pot bring mixture of 2 cups vegetable broth and 1 cup of quinoa to a vigorous boil. Bring boil down to a simmer, cover allowing to simmer for 15 mins. Tip: For every cup of quinoa you need two cups of liquid. Quinoa can be made with water or any other type of broth. If made with water you will have a very earthly taste.
Section 3: In a sauce pan heat 3-4 tbsp of olive oil (I am very generous with my olive oil, so sometimes I use more). Add 5-7 handfuls of spinach, sauté. Add 2 tbsp of garlic. Let simmer for a minute till fragrant. Add in your cooked quinoa. Add 1/2 cup pecans and 1/4 cup cranberries. I personally add a ton of pepper, but for measurements sake 4 tsp of pepper + pinch of salt. I then add 2 more handfuls of spinach, cover and let sit for 3-5 mins on low heat. *You do not have to add more spinach, I enjoy the texture of sautéed and soft spinach.*
Section 4: ASSEMBLE! Here is the fun part, top your sweet potato with as much or as little of the mixture as you want and then top with feta cheese!
I love all the components this dish has to offer. You want to have every ingredient in each bite! The creamy saltiness of the feta cheese really compliments the earthly bitterness from the spinach and quinoa while toning down the sweetness from the cranberries. The pecans are a great crunch that keeps you going back for more!
If you try this recipe I want to see!!!!! Tag me in your Insta story using @janebelle.space!
I hope you all have a incredible weekend!