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Quinoa and Sweet Potato Bakes

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(8)

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Two muffinlike bakes with a topping of baked goat cheese.
Photo by Chris Court and William Meppem

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Ingredients

Makes 6

2 sweet potatoes (kumara) (800 grams), peeled and chopped into 3/4-inch cubes
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 teaspoon sea salt flakes
2 cups (340 grams) cooked quinoa, preferabbly black, plus extra for sprinkling
2 tablespoons linseeds (flaxseeds)
2 tablespoons store-bought caramelized onion
1 3/4 cups (420 grams) fresh ricotta
1 1/2 cups (120 grams) finely grated Parmesan
2 tablespoons thyme leaves
2 eggs
Cracked black pepper
150 grams goat cheese, sliced
6 sprigs thyme, extra

  1. Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup–capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat’s cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.

Cooks' Note

Black or red varieties of quinoa are available in supermarkets and greengrocers. Mostly selected for their color, they can vary slightly from regular white quinoa in texture when cooked, but all three are essentially interchangeable. 1 cup cooked black or red quinoa is 170g.

Image may contain: Plant, Food, Turnip, Vegetable, Produce, and Rutabaga
FromLife in Balance: A Fresher Approach to Eating© 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers. Buy the full book fromHarperCollinsor fromAmazon.
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Reviews (8)

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  • Very tasty - I made as muffins but like others have suggested, I make this as a side dish. Having it for dinner tonight with salad, broccoli and bread.

    • CraftKnitCook

    • Rochester NY

    • 3/27/2022

  • We made this as a non-traditional side for thanksgiving and it was a huge hit. Somehow works as bread, a stuffing, and a potato dish!

    • Anonymous

    • Seattle, WA

    • 10/8/2019

  • Exceptional! Even the college soccer players loved it!

    • anniebee8

    • MO

    • 1/23/2019

  • Delicious! I made this with white quinoa - but I can see that the black would make the dish beautiful. Had to make my own caramelized onions, but otherwise, used the exact ingredients. I chose to bake it in a 9x13 pan, and we ate it for dinner with a tossed green salad and some whole grain naan. It is filling in the way comfort food can be. If I were to make this again as a dinner, I'd consider sauted mushroom or garbanzo beans for protein. This recipe is a winner no matter how you make it or what time of day you eat it!

    • krf

    • Bellevue, WA

    • 4/20/2018

  • This was fabulous. So easy to make ahead for weekday breakfasts and healthier than the usual carb-loaded breakfast choices. I made my own caramelized onions because I couldn't find store bought.

    • christine.hintz9389

    • Los Angeles, CA

    • 1/13/2018

  • Making again today. Big hit just as they are. Only substitution I made was onion marmalade for the store-bought caramelized onions because I didn't have those.

    • ssawyer3

    • NNorthern California

    • 12/2/2017

  • Delicious. I would make these again in a heartbeat! I sprinkled chia on top and some herbs de provence.

    • twschopf

    • Bainbridge Island, WA

    • 11/21/2017

  • Sooo good!

    • newtrix

    • Toronto, ON

    • 1/7/2017

Tags Muffin Pastries Sweet Potato Potato Root Vegetable Vegetable Quinoa Rice & Grains Flaxseed Seed Goat Cheese Cheese Dairy Snack Breakfast Gluten Free Nut Free Vegetarian Easy Oven Bake Fall Winter Cookbooks Harper Collins

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