SunRice

Stuffed Sweet Potato with Rice & Quinoa

I am using:

Prep time

15min

Cook time

60min

This stuffed sweet potato is filled with Moroccan spiced rice and quinoa! This recipe mixes raisins, almonds and parsley for a delicious blend of flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

View product

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Naturally Rice & Quinoa (cooked)

  • 1 kg Sweet Potato (fresh, unpeeled)

  • 3 tbsp Olive Oil

  • 2 tbsp Extra Virgin Olive Oil (plus extra to serve)

  • 1 Lemon (rind finely grated, juiced)

  • 1 tbsp Moroccan Spice Blend

  • cup Raisins (chopped)

  • ½ cup Natural Almonds (toasted, chopped)

  • ½ cup Green Olives (pitted, chopped)

  • ½ cup Continental Parsley Leaves (chopped)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Stuffed Sweet Potato with Rice & Quinoa

Method

  • Preheat oven 200C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with olive oil and season well with salt and freshly ground black pepper.

  • Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.

    Tip: Sweet Potato Quick Cook method: Pre-heat the oven temperature to 230C. Microwave sweet potatoes on high for 12 minutes, rotating after 6 minutes - be sure to space the sweet potatoes evenly on the outer edge of the microwave turntable. Place on oven tray and roast for 15 minutes or until sweet potatoes are tender and the skin slightly crispy.

  • Meanwhile for the spiced rice and quinoa, cook the rice and quinoa following packet directions. Combine oil, lemon rind, juice and spice blend in a large bowl, season then whisk until well combined. Add the warm rice and quinoa and raisins, stir to combine. Just before serving stir in the almonds, olives and parsley.

    Tip: Prefer white rice? Just replace the SunRice Brown Rice & Quinoa with SunRice Low GI Clever Rice for a healthy white rice alternative.

  • Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in spiced rice and quinoa salad. Drizzle with extra virgin olive oil to serve.

More recipes like this one