Ingredients: |
Ingredients: 2 whole large orange sweet potatoes (2 lbs. total) peeled and sliced into rounds 1/8 inch thick
1/4 cup olive oil
1 cup quinoa
2 cups low sodium vegetable broth
3 cups spinach, roughly chopped
1 pinch saffron threads (make sure it’s good quality saffron - it’s much more expensive, but the cheap stuff has no flavor)
2 tbsp hot water
2 tbsp non-hydrogenated margarine
1 tbsp potato starch
14 oz full fat coconut milk (1 can)
1 tsp salt
1/2 tsp finely minced garlic (or ¼ tsp garlic powder)
1/4 tsp cayenne pepper (adds heat – use less if spice sensitive)
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Directions: |
Directions:1. Preheat oven to 400 degrees. Spread the sweet potato slices across two lightly
greased baking sheets. Toss each sheet of slices with 2 tbsp extra virgin olive oil to
lightly coat the slices.
2. Roast the sweet potatoes for 20 minutes in the oven, stirring the potatoes and
turning each baking sheet around once during cooking, until slices are tender and
starting to caramelize.
3. While sweet potatoes are roasting, rinse the quinoa out well in a mesh colander
until water runs clear. Combine rinsed quinoa and low sodium vegetable broth in a
pot and bring to a boil. Reduce to a simmer, cover the pot, and cook for about 15
minutes, stirring occasionally, until broth is absorbed and quinoa is tender/fluffy.
When the quinoa is finished cooking, quickly open the pot and add the roughly
chopped spinach on top of the cooked quinoa. Recover the pot and let it rest for 5
minutes while the spinach wilts on top of the quinoa. Stir the spinach into the
quinoa. Reserve.
4. After sweet potatoes are removed from the oven, reduce heat to 350 degrees F.
Reserve the sweet potato slices. Grind the saffron threads in a mortar and pestle to
a powder. Add 2 tbsp of hot water to the ground saffron and let it soak for a few
minutes.
5. Lightly grease an 8x8 inch baking dish. Place half of the sweet potato slices in a
thin layer on the bottom of the dish, with each slice overlapping the next.
6. Spread the cooked quinoa/spinach mixture over the first sweet potato layer.
7. Make a top layer with the remaining sweet potato slices.
8. In a small saucepan, melt 2 tbsp non-hydrogenated margarine over medium heat.
Whisk in 1 tbsp potato starch to form a thick paste.
9. Slowly whisk in the coconut milk. Whisk in the salt, garlic, cayenne pepper, and
the reserved saffron water. Heat the sauce over medium, whisking frequently,
until it boils and thickens into a golden yellow sauce. Reduce heat to low and keep
warm.
10. Pour the sauce over the layer of sweet potatoes, using a ladle or large spoon to
make sure the potatoes are evenly covered with sauce.
11. Place dish in the oven and bake covered for 20 minutes until heated through.
Remove the foil and turn on your broiler. Place your baking dish 6 inches below the
broiler. Broil the casserole for a few minutes until the top is nicely, evenly
browned. Note - if you use a glass baking dish, skip the broil and simply bake until
it's lightly browned on top. Serve warm. |
This recipe for Sweet Potato Spinach Quinoa Gratin is from