18 Mar '12, 12pm

Quinoa, Avocado and Sweet Potato Timbale with Roasted Tomatillo Dressing

Quinoa, Avocado and Sweet Potato Timbale with Roasted Tomatillo Dressing

A winter dish from vegan chef Tal Ronnen's cookbook The Conscious Cook: Delicious Meatless Recipes to Change the Way You Eat . (One of The Daily Green's Best Vegetarian and Vegan Cookbooks of 2009 !) INGREDIENTS For the Quinoa 1 cup quinoa, cooked in vegetable stock according to package directions and cooled to room temperature 1/2 jalapeño, minced 1 tablespoon minced fresh cilantro 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 black pepper For the Tortilla Strips Canola oil 2 corn tortillas, cut into 1/4-inch strips 1 teaspoon Cajun seasoning 1 tablespoon extra-virgin olive oil Juice of 1 lime Salt and freshly ground black pepper to taste 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 fresh c...

Full article: http://www.thedailygreen.com/healthy-eating/recipes/tal-r...

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