I’m one of those millennials who loves a good scroll through instagram. My feed is 95% food which gives me inspiration as well as cravings. One of the things I have been seeing lately are purple sweet potatoes. Naturally, anything in that color is going to catch my attention – especially when it’s plated and photographed beautifully.
Having never tried a purple sweet potato I was instantly curious and had to get my hands on some! Luckily, Abel and Cole, who I’ve been trialing for organic fruit and veg deliveries, supplies them. After taking a look at the veggies in my refrigerator, these Thai Style Stuffed Sweet Potatoes were born!
Purple sweet potatoes are packed with anthocyanins, the flavonoid that gives them their beautiful purple color. Anthocyanins also have antioxidant properties and may lend a helping hand in keeping your brain healthy and your memory strong. Other foods with a high anthocyanin content include blueberries, purple cabbage and beetroot.
Ingredients
2 Purple Sweet Potatoes
2/3 C Quinoa
1 Red Pepper
1 Carrot
5-6 Radishes
2 Green Onion
2 Red Chilies
Handful of fresh Cilantro
Peanut Sauce for dipping (optional)
Directions
Preheat your oven to 400ºF/200ºC and prepare a baking tray with parchment.
Stick the sweet potatoes several times with a knife before placing them on the tray. Roast for 30-40 minutes until potatoes are soft all the way through.
While potatoes are roasting, cooke the quinoa in salted water or vegetable broth.
Shred the carrot and radishes with a food processor. Slice the red pepper, green onion and chilies, and chop the fresh cilantro.
Once the potatoes are finished slice them in half and mash them slightly with a fork.
Divide the toppings between the halves, drizzle with peanut sauce if using, and enjoy!
