Skip Nav

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

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

The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat

Ingredients

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

Latest Fitness