Sweet Potato Black Quinoa Coffins

By SpartyGreenMom

Ingredients

• Serves 4
• 1 cup black quinoa
• 2 medium sweet potatoes
• 1 pomegranate
• 2 tsp chopped red onion (optional)
• 3/4 cup chopped pecans
• sea salt and black pepper to taste
• 1/2 tsp nutmeg
• 1 tsp coconut oil
• 1 tsp honey to drizzle
• 4 green olives
• 1 green pepper cut into thin slices

Details

Servings 4
Preparation time 10mins
Cooking time 60mins
Adapted from foodbabe.com

Preparation

Step 1

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.