Roasted Sweet Potatoes with Rosemary and Quinoa

Remember the daughter who was a pescetarian?  Yeah, she’s a vegan now and while I’m not quite ready to embrace veganism, I am of the notion that it wouldn’t kill any of us to eat more veggies and less meat.  Someone mentioned that sweet potatoes would be a good addition to my daughter’s diet and we all love sweet potatoes, so I made this.  Super easy, super tasty, super vegan!

• 6 large sweet potatoes
• 6 springs of rosemary
• 4 tablespoons (I don’t measure, just pour) extra virgin olive oil
• 2 cups quinoa
• 4 cups water
• salt and pepper

Preheat the oven to 400 degrees.  Wash, peel and cube the sweet potatoes. Strip the rosemary off the springs and chop fairly small.  Place on a baking sheet, pour oil over it, salt liberally and toss with your hands.

Roast for about an hour, until the potatoes are soft.

Prepare the quinoa according to package directions – usually, 2 cups quinoa to 2 cups of water, bring to a boil, lower heat, cover and simmer about 15 minutes. When it’s done, take it off the heat, but leave it covered until the quinoa is ready.  I used a larger dutch oven for the quinoa and when the potatoes were ready, I poured them into the dutch oven.  Make sure you get all the oil that’s left behind – literally pour it right into the pot. Toss and serve – salt and pepper to taste.

The meat eaters even loved this!  Delicious and super simple, convenient and inexpensive.

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