Ingredients

The following ingredients have 4 Servings
  • 5 cups peeled and diced sweet potatoes
  • 1 tablespoon avocado oil (or high heat oil of choice, divided)
  • 1 medium yellow onion (finely diced)
  • 1 red pepper (diced)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon minced garlic
  • 1 cup quinoa (rinsed)
  • 1 3/4 cups vegetable broth
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 eggs (beaten (optional))
  • 1/2 cup milk of choice
  • 6 ounces Gruyere cheese (grated or vegan shreds)

Instruction

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, toss together sweet potatoes and 1/2 tablespoon of oil. Season to taste with salt and pepper. Arrange in a single layer on the prepared baking sheet. Bake for 12 minutes.
  • Heat the remaining oil over medium heat. Add onion, red pepper and thyme and cook for 8 minutes, until the onion is tender. 
  • Add garlic, quinoa and sweet potatoes and stir for a minute.
  • Add broth, salt, black pepper and cayenne pepper. Bring to a simmer and then reduce the heat to low. 
  • Cover and cook on low for 25 minutes, or until most of the liquid is absorbed. Stir. Remove from heat and allow to sit covered for 5 minutes.
  • Transfer the quinoa mixture to an 8 x 8 baking dish. In a small bowl, whisk together eggs and milk. Pour over the quinoa. Top with cheese.
  • Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.