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Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing

Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing

Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing

Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing

Ingredients

  1. For the quinoa:
  2. 1 cup quinoa, cooked in vegetable stock according to the package directions and cooled to room temperature
  3. 1/2 jalapeno, minced
  4. 1 tablespoon minced fresh cilantro
  5. 1 tablespoon extra-virgin olive oil
  6. Juice of 1 lime
  7. Salt and freshly ground pepper to taste
  1. For the sweet potatoes:
  2. 1 sweet potato, peeled and cut into 1/2-inch dice
  3. 2 teaspoons extra-virgin olive oil
  4. Sea salt and freshly ground pepper
  1. For the dressing:
  2. 2 tomatillos in olive oil, skins removed
  3. 3 tablespoons plus 1 teaspoon olive oil
  4. 1 tablespoon rice vinegar
  5. 1/4 cup chopped cilantro
  6. 1 teaspoon light agave nectar
  7. Sea salt and freshly ground pepper
  1. For the tortilla strips:
  2. Canola oil
  3. 2 corn tortillas, cut into 1/4-inch strips
  4. 1 teaspoon Cajun seasoning
  1. To serve:
  2. 2 avocados, diced
  3. Microgreens
  1. You'll also need 4 salad plates, a food processor, and a 3-inch ring mold.

Directions

1. Make the quinoa: Place all the of the quinoa ingredients in a medium bowl and toss to combine.
2. Make the sweet potatoes: Preheat the oven to 400 degrees. In a small bowl, toss the sweet potatoes with the oil, and season with salt and pepper to taste. Spread in a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned. Be careful not to let the sweet potatoes burn.
3. Make the dressing: Lower the oven temperature to 350 degrees. In a small bowl, toss the tomatillos with 1 teaspoon of the oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add vinegar, cilantro, and agave nectar, and pulse to combine. With the motor running, pour in the remaining 3 tablespoons oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste.
4. Make the tortilla strips: Pour 2 inches of oil into a small, heavy pot and heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with the Cajun seasoning.
5. Assemble the salads: Place a 3-inch ring mold in the center of one of the 4 salad plates. Fill with 1/4 of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place 1/4 of the sweet potato pieces on top of the quinoa and press down gently. Top with 1/4 of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates.
6. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each timbale. Place 2 more tortilla strips perpendicular on top of those. Top the timbales with the microgreens and drizzle the dressing around the timbales.

Makes 4 servings
Prep time: 45 minutes

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