I made this recipe just before a huge history and literature exam. I had to be quick, because I still had notes to read through.
Luckily, the exam turned out to be great. I will have my results on Wednesday, I hope I get As.
Anyway this bowl is great. It is perhaps something you would eat in autumn, but it was still amazing now.
The gravy is quite salty so i do not recommend to salt the sweet potato a mushrooms.
Angela inspired Quinoa bowl:
serves 2, cooking tme: 40 minutes
Ingredients:
For the sweet potato and quinoa
60 gram quinoa
1 big sweet potato, chopped into 1 cm wide pieces
olive oil
For the mushrooms:
4 big portobello mushrooms, chopped into 0,5 cm wide pieces
2 garlics
balsamic vinegar
For the miso mustard butter sauce:
4 tablesppons soy sauce
2 tablespoons miso
2 tablespoons dijon mustard
a pinch of smoked paprika
juice of a lime
60 gram butter or margarin
fresh cilantro
pepper, maybe salt
Instructions
- Cook the quinoa. Toss the potatoes in olive oil and bake them for 20-35 minutes at 190°C. After 15 minutes flip them so both sides will be equally brown.
- After thorougly washing the mushrooms, saute them over medium heat in olive oil. Add garlis, balsamic vinegar and a little water if needed. Saute for 10-15 minutes until it reduces in size.
- Prepare the sauce! In a smaller saucepan melt the butter or margarin and add the ingredients. Bring to boil and remove from heat. Whisk until smooth.
- Prepare the bowl!
Libertea 