Roasted Sweet Potato and Sage Quinoa


  • 2 large sweet potatoes, roasted and cubed
  • 2 sprigs fresh sage, chopped
  • 1 cup quinoa
  • 1 2/3 cups water
  • 2 Tbsp. olive oil
  • ½ green bell pepper and ½ yellow bell pepper, diced
  • 1 large shallot, chopped
  • salt and pepper to taste
  • 2 Tbsp. avocado oil
  • 2 Tbsp. red wine vinegar
  • ½ can sardines in oil, mashed
  • 2 heaping tsp. honey
  • 1 tsp. salt and pepper mix


  1. Roast potatoes by tossing the cubes lightly with 1 Tbsp. oil and ¼ tsp. salt and pepper mix.
  2. Lay raw potatoes on greased cookie sheet and bake at 425°F for 10 minutes. Turn and mix. Cook another 10 minutes.
  3. In a medium saucepan, cook quinoa and water on medium heat until boiling. Lower heat to simmer and cook covered for 5 or 6 minutes or till the water is absorbed.
  4. Heat olive oil in skillet on medium high.
  5. Sauté shallots, sage and peppers 2 to 3 minutes.
  6. Add potatoes. Cook another 2 minutes and remove from heat.
  7. Toss with quinoa.
  8. Optional: For decoration, roast a whole sweet potato and remove from oven. Cut open in the middle and remove mushy insides. Stuff sweet potato with above mixture and serve.