- peel and dice 4 - 5 medium sweet potatoes into 1/2 inch cubes
- place in baking sheet with some olive oil and sea salt
- cook in oven at 400 degrees for about 30-40 minutes or until lightend browned
- set aside
- 5-6 small corn tortillas, cut into 1/4 inch strips
- fry in canola oil and sprinkle some cajun seasoning after frying
- set aside
Avocados: 2 avocados diced and some alfalfa sprouts (or any sprouts) to garnish when assembling the hearts
Use Cilantro-Lime Vinaigrette from yesterdays post for the dressing.
To assemble the "hearty quinoas":
The cookbook called for circular molds, but since I didn't have any, I used heart shaped cookie cutters (a bigger one and a smaller one). Fill the heart mold with the quinoa mixture and press down with pack it in until you have a smooth surface. Place the diced avocados on top of the quinoa and then the sweet potatoes (in a gently fashion). Carefully remove the mold and top off with the crispy tortillas and alfalfa sprouts. I served this dish with some steamed yellow squash, zucchini, and broccoli that were mixed with sauteed red onions with a bit of sea salt.
You can use any cookie cutter shape you like or have....this dish can even be good for valentines day!
He is my brother, Chris, right before chowing down the tasty hearts! There are so many flavors packed in this little dish that will leave your taste buds very happy!