Ingredients 1/4 cup extra virgin olive oil
1 tsp ground cumin
1 tsp ground sumac
1 medium sweet potato, cut into chunks
3/4 cup tri coloured (or single) quinoa
160g raw almond kernels
mixed lettuce leaves, to serve
Preheat oven to 175C and line a baking tray.
Place the sweet potato chunks in a microwaveable bowl with 2 tbsp water. Microwave on high for 4 minutes, or until a deeper orange and just tender.
Meanwhile, heat a small pan of water until boiling, then reduce to a simmer and add the quinoa. Cook for 10 minutes or until fluffy. Drain and allow to cool.
In the same microwaveable dish, sprinkle the oil, cumin and sumac over the sweet potato and combine so the pieces are well coated. Season with cracked pepper if desired.
Transfer to the lined baking tray, and toss the almond kernels through.
Cook for roughly 30 minutes in the oven. The mixture should have a dark browning to it and be slightly crispy when ready.
Add the almonds and sweet potato to the quinoa in a large serving bowl, and top with mixed lettuce leaves to serve.