CHURCH BULLETIN ANNOUNCEMENT – “The cost for attending the Fasting and Prayer conference includes meals.”

Love this recipe because it’s fast and easy and delicious.  Also, a good way to get some yellow veggies into the diet.  It seems that, too often, sweet potatoes get relegated to winter holiday time.

And as sweet potatoes are an excellent source of vitamin A, and a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6, maybe indulging throughout the year would be a great idea.  Here’s a recipe to help that happen.


2 large sweet potatoes, peeled and diced

1 1/2 T oil of your choice

sea salt

2 cups cooked quinoa

1 large avocado, diced

1 cup baby spinach, cut into ribbons

1/4 cup minced red onion, optional

can of black beans, drained and rinsed, optional

fresh lemon or lime juice to taste

S&P, add as you see fit


Choice – You can either roast or boil the sweet potato chunks.  If your going to roast them, preheat the oven to about 400 degrees, spread the sweet potato on a baking sheet, and mix on some oil.  Hands work great.  Bake for about 30 to 45 minutes.

Oil free would mean you’re going to boil the sweet potato.  This would take about 20 minutes.

While the sweet potato is getting ready, cook the quinoa if you haven’t already done this. Peel and dice the avocado.

When everything is at the ready combine the sweet potato and quinoa, squeeze on some lemon or lime juice, and add a bit more salt and pepper.  Give thought to the optional spinach, red onion, and black beans.


This dish is great hot or cold.  It’s also a great base for other optional ingredients, such as, pomegranate seeds or golden raisins.  Just imagine how many time you can serve this dish, each time adding another ingredient, and have your family think that you’ve make something different three days running.  And we haven’t even started talking about different spice mixtures!  Just saying.

Loveya – The Grandma



Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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