Quinoa, Avocado & Sweet Potato Timabale with Roasted Tomatillo Dressing

This recipe is from the vegan cookbook: The Conscious Cook by Tal Ronnen.

1 cup quinoa

2 cups stock of your choice

1/2 jalapeno, minced

1 tablespoon cilantro, minced

1 tablespoon olive oil

Juice of 1 lime

sale and paper to taste

1 sweet potato, peeled and diced

2 teaspoons olive oil

salt and pepper to taste

2 tomatillos

3 tablespoons olive oil

1 tablespoon rice vinegar

1/4 cup cilantro, chopped

1 teaspoon honey

salt and pepper to taste

small corn tortillas, 1 per person

1 avocado, diced

1 tomato, diced 

Directions:

1. Place the quinoa and stock in a small pot on the stove. Bring to a boil. Then cover, lower the heat and cook until the water is evaporated. This can vary depending on the type of quinoa you are using, but about 20 minutes.

2. Heat the oven to 350 degrees. Remove the papery skins from your tomatillos, brush them with olive oil and roast in the oven for 15 minutes.

3. While the quinoa and tomatillos are cooking, chop up the rest of your veggies. Toss the diced sweet potato with olive oil and salt and pepper. 

4. Once the tomatillos are done, raise the oven temperature to 400 degrees and pop in the sweet potatoes for 15 minutes or until soft.

5. While the sweet potatoes are cooking, make the tomatillo dressing. Put the tomatillos, rice vinegar, cilantro, honey and salt & pepper in a food processor and pulse until smooth. Add the olive oil, one tablespoon at a time and pulse until emulsified. Set aside.

6. Once the quinoa is done, mix in the jalapeño, cilantro, lime juice and salt & pepper. Set aside. Y

7. Once the sweet potatoes are done, pull them out of the oven and put in your tortillas for a few minutes until they crisp up (I used the tortilla strips in the produce section).  

8. Assemble the salad. Put the tortilla on a plate, put a few scoops of quinoa on the tortilla, top with sweet potatoes, avocado and tomato, then the dressing and some fresh cilantro. Eat!