Sweet Potato and Swiss Chard Quinoa With Miso Sauce

Sweet Potato and Swiss Chard Quinoa With Miso Sauce

newsweet Okay folks. It really is autumn. Sweet potatoes are making their seasonal debut at Tumbleweed Farm!  I for one could not be more thrilled. I have been dying to dish up one of my favorite sweet potato recipes for you all! newsweet2 henrysweettaters Henry did a great job keeping an eye on the first couple of sweet taters we dug up. Look at that face. He takes after me when it comes to sweet potatoes...don't mess with us when it comes to our favorite fall crop! I feel like a kid in a candy store. We only dug up the first 5 feet of our sweet potato bed (we still have 120 feet more to go). However, if the first 5 feet indicate what we are hoping, then I think we will have a LOT of sweet potatoes to sell at the market this fall! newsweet3 If there is the slightest chill in the air where you are I invite you to slip into your favorite socks, throw on some cozy sweatpants, pour a glass of red wine and dive into this delicious fall dinner. newsweet1

Sweet Potato and Swiss Chard Quinoa With Miso Sauce

Prep Time: 10 mins.
Cook Time: 25 mins.
Serves: 2

Ingredients

  • 1 medium-sized sweet potato, scrubbed clean (I leave the skin on) cut into 1/2 inch cubes
  • 1 bunch of swiss chard, thick stems removed and finely chopped
  • 1 yellow onion, diced
  • 2 large cloves of garlic, minced
  • 1.5 cups cooked chickpeas
  • 1/2 cup quinoa
  • grapeseed oil for cooking (or another high heat oil)
  • salt and pepper
  • Minced cilantro for garnish
For the Miso Sauce:
  • 2 TBS organic white miso paste
  • 1 TBS rice wine vinegar
  • 1 TBS marin (a sweet rice cooking wine, you can sub pure maple syrup instead here)
  • 1 TBS low sodium tamari sauce
  • 1-2 TBS water
  • 2 tsp minced ginger

Preparation

  1. Preheat your oven to 400 degrees. Combine the sweet potatoes with a little grapeseed oil, salt and pepper. Place on a prepared baking sheet and roast in the oven for about 15-20 minutes, or until sweet potatoes are slightly browned and easily pierced with a fork. Toss sweet potatoes halfway through cooking time.
  2. Combine all the ingredients for the miso sauce together with an immersion blender, regular blender or with a whisk. Combine until smooth. Taste test and add anything if needed.
  3. Cook quinoa by combing 1/2 cup quinoa with 1 cup of water. Bring to a boil. Turn heat to low, cover and cook for about 15 minutes. Fluff with a fork and set aside.
  4. Heat a little oil in a large skillet over medium heat. Add the onions. Sauté for about 5 minutes stirring often. Add the garlic and cook for about 3 more minutes. Add the chopped swiss chard. Cook stirring often for about 3-5 more minutes. Turn heat to low, add the chickpeas, cooked sweet potatoes, and quinoa.  Stir in miso sauce.
  5. Serve each bowl with minced cilantro and a dash of crushed red pepper flakes.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary

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