Sweet potatoes with quinoa and mushrooms

    55 min

    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.

    186 people made this

    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 in English (132)


    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


    Good, but a little balsamic glaze on top might be a nice addition  -  31 May 2017


    The dish really only serves 2. I found it a bit salty so would definitely hold back on the salt if I cooked it again.  -  07 Dec 2016