African sweet potato and tomato quinoa

I've become very partial to the African flavour mix of sweet potato, smoky tomato or paprika, and creamy peanut butter. This dish is a simple twist on this classic combination and it is satisfying, comforting and tasty. It's also very easy.

Long term readers may recall that I go through phases with quinoa. I love it always but only remember it sometimes. Having brought it back into rotation, you may find more quinoa recipes appear before long. In saying that, you could also make this dish with rice or other grains. If you want to add protein, some chickpeas would be a nice addition too.

I made this on a whim last week and enjoyed it over several days, shared with Mini Bite. It is best hot but also enjoyable cold and will package and travel well for work lunches.

African sweet potato and tomato quinoa

Healthy comfort food!

Serves 4

Vegan

Author: Bite-sized thoughts

Ingredients

2/3 cup uncooked quinoa

1 medium-large sweet potato, cooked and roughly chopped

1 tin (375g) crushed tomatoes

1/2 cup corn kernals

2 tbsp peanut butter

1 tsp paprika

1 tsp chilli (optional)

Spinach, to serve

Method

Bring 1-1/3 cups water to the boil in a medium-large saucepan and add the quinoa. Simmer, covered, for 15 minutes or until the water is absorbed and the quinoa cooked.

Add the cooked sweet potato, tomatoes, corn, peanut butter, paprika and chilli (if using) to the saucepan and stir to combine. Add the spinach just before serving and stir through to incorporate.

Are there any foods you've re-discovered lately?

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