Sweet Potato Black Quinoa Coffins
- 1 cup black quinoa
- 2 medium sweet potatoes
- 1 pomegranate
- 2 tsp chopped red onion (optional)
- ¾ cup chopped pecans
- sea salt and black pepper to taste
- ½ tsp nutmeg
- 1 tsp coconut oil
- 1 tsp honey to drizzle
- 4 green olives
- 1 green pepper cut into thin slices
- Preheat oven to 375 degrees
- Wash and scrub sweet potatoes and prick with a fork
- Bake sweet potatoes on pan for about 40-50 mins or until tender
- While sweet potatoes are baking, cook quinoa to package instructions
- After quinoa is finished cooking, combine onions, pecans, coconut oil, nutmeg, and pomegranate seeds to quinoa and stir
- Allow sweet potatoes to cool slightly, cut in half longwise, and scoop out a couple of tablespoons of the middle
- Fill each sweet potato half with ¼ quinoa mixture
- Decorate each "coffin" with green olive head and green peppers for the body
- Drizzle each coffin with honey if desired
- You might have left over quinoa, depending on how big your sweet potatoes are, the left overs are perfect to enjoy the next day as a salad.
*Please use all organic ingredients if possible*
Recipe by Food Babe at https://foodbabe.com/how-to-make-a-healthy-halloween-dinner-dessert/
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