4 small sweet potatoes, washed, skin left on and sliced into quarters or eighths
1 Tbsp coconut oil, melted
1 tsp cinnamon
1 tsp rice malt syrup
1/2 red onion, sliced
1/2 cup quinoa
pepitas, to serve
Fresh parsley, to serve
Preheat oven to 350 degrees. Line 2 baking trays with parchment. Place sweet potato on one pan. In a small bowl, whisk together coconut oil, rice malt syrup and cinnamon. Brust the mixture onto the sweet potato. Season wth salt and pepper. Scatter the onion wedges around the baking tray. Place into the oven and bake for 45 minutes or until sweet potato has softened and outside cartelized.
Meanwhile, add quinoa and 1 c water into a medium saucepan. Place over high heat, bring to boil and reduce to simmer, place on line and allow to cook 10 minutes until fluffy.
Tip quinoa onto second baking sheet and spead it out. Place into the over and cook with sweet potato for 20 minutes, tossing 1/2 way until crispy.
Remove sweet potato, onion and quinoa and sprinkle quinoa over the top of the veggies. Sprinkle pumpkin seeds and parsley to serve.
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