Sweet potatoes with quinoa and mushrooms

Sweet potatoes with quinoa and mushrooms


176 people made this

About this recipe: Sweet Potato, onion, mushrooms and nuts are served over a bed of toasted quinoa. This vegan recipe is perfect as a warm main or side dish on a chilly evening.


Serves: 4 

  • 5 tablespoons quinoa
  • 250ml water
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 small onion, chopped
  • 100g crimini mushrooms, sliced
  • 1 small sweet potato, peeled and diced
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 4 tablespoons chopped, toasted pecans

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water and add pinch of salt. Bring to the boil, then reduce heat to medium-low, cover and simmer until the quinoa is tender, about 20 minutes.
  2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes and cayenne pepper; season to taste with salt and pepper. Cover the frying pan, reduce heat to medium-low and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the frying pan if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

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Reviews (1)


A quick and filling meal, I found it took much less than 55 mins - I also added butter beans for extra protein which gave it a nice creamy texture, and some soy sauce. Would make again! - 18 Feb 2012

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