Aubergine & Sweet Potato with Lemon Quinoa

Aubergine & Sweet Potato with Lemon Quinoa

Aubergine & Sweet Potato with Lemon Quinoa

serves 4 cooks in 55 minutes difficulty two

Aubergine, Caramelised Sweet Potato, Mushroom, Leek and Roasted Peppers with Lemon Quinoa

This dish has been a favourite for a while now, the flavours work together so harmoniously, and everyone who’s tried it always loves it! The aubergine gives it a meaty feel which adds to how filling and hearty this meal is.  The roasted sweet potato, aubergine and caramelised peppers go into a pan with sautéed mushrooms, leeks, wilted spinach and chopped tomatoes. We then add a touch of tamari for a little seasoning. The quinoa is cooked, and then seasoned with salt, pepper and a generous amount of lemon juice which completely brings it to life! The combination of both of these components is just so, so delicious. It’s great for making in bulk too as the whole dish lasts a week in airtight containers and in the fridge (just make sure you let it cool before you put it in their!). You can also freeze the mixture, which is brilliant for those days you know you won’t have any time to cook! All in all this recipe is just a total life-saver when it comes to weekday dinners that make you feel great from the inside-out!


The Ingredients

2 sweet potatoes

1 large aubergine

A dozen mushrooms

2 large leeks

2 red peppers

1 can chopped tomatoes

4 handfuls spinach

1.5 cup quinoa

Juice 2 lemons

S/P to taste!


Preheat the oven to 190 degrees Celsius. Start by peeling the sweet potatoes and cutting them into small cubes. Cut the aubergine into small cubes, and slice the peppers into chunky slices. Put all three on a roasting tray and into the oven for around 35-40 minutes.

In another pan add the quinoa with double the quantity of water, bring to the boil and simmer for around 25 minutes, until light and fluffy. You may need to add a little more water to the pan if it absorbs it before it’s fully cooked.

Meanwhile, slice the leeks into thin circles, and peel and slice the mushrooms. Add some oil to a pan and sauté for around 8 minutes until soft and caramelised.

Now add in the roasted sweet potato, aubergine, peppers and raw spinach to the pan. Add in the canned tomatoes, and the tamari. Heat through until piping hot. Season to taste.

When the quinoa is cooked you’re ready to serve!

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