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Sweet Potato Steaks with Pomegranate Herb Quinoa

45 Minutes
2 Servings
22 Ingredients

Description

Delight in exotic flavours with Chloé Kim Grootboom and our Sweet Potato Steaks with Pomegranate Herb Quinoa recipe. This dish combines the earthy goodness of sweet potatoes seasoned with a delightful blend of spices and a tangy orange twist.

The quinoa salad is a medley of flavours, featuring caramelised onions, fresh dates, citrus zest, and pomegranate jewels. To top it all off, a creamy avocado and tahini sauce adds a luscious finish.

Create a culinary journey on your plate with this delicious Sweet Potato Steaks with Pomegranate Herb Quinoa recipe. Get all the ingredients in-store or with Checkers Sixty60.

Directions

1. Drizzle a little olive oil over the sweet potato steaks and season with salt, sweet and spicy rub, and orange zest.

2. Preheat the air fryer to 200ºC.

3. Place in the air fryer for 20 – 25 minutes or until golden brown and cooked through.

4. For the Topping: Heat a little olive oil in a frying pan on medium heat and sauté onion, garlic and dates until golden brown and sticky.

5. Add in the zest and juice of 1 lemon as well as the maple syrup and remove from heat.

6. Place the caramelised onion mix into a bowl and add in the cooked quinoa, chopped herbs, pomegranate kernels and pistachio nuts, and mix to combine.

7. For the Sauce: Place all ingredients except the water into a Nutribullet and blend until emulsified. Add just enough water to thin it down to a pouring consistency.

8. Heat the Simple Truth Chicken-style Pieces as per packet instructions and set aside.

9. Place one sweet potato steak onto a plate and top with 2 or 3 spoonfuls of quinoa and some chicken-style pieces.

10. Drizzle with a little tahini sauce and serve.

Ingredients

For the Sweet Potato Steaks:

  • 2 medium-sized O-So-Orange Sweet Potatoes; washed and cut into thick "steaks"
  • Olive or avocado oil; for drizzling
  • 2 tbsp. (30ml) Simple Truth Sweet & Spicy BBQ Rub
  • Zest of 1 orange
  • Salt and pepper

 

For the Quinoa Salad:

  • 100g Simple Truth White Quinoa; cooked
  • Olive oil; for drizzling
  • 1 onion; finely chopped
  • 1 clove of garlic; crushed
  • 4 fresh dates; pitted and roughly chopped
  • Zest and juice of 1 lemon
  • 1 tbsp. (15ml) maple syrup
  • A handful of flat-leaf parsley; chopped
  • A handful of mint leaves; chopped
  • 80g pomegranate kernels
  • 50g Padkos Salted Pistachio Nuts; chopped
  • 250g Simple Truth Plant-Based Chicken-Style Pieces

 

For the Sauce:

  • 1 avocado; peeled and pit removed
  • 2 tbsp. (30ml) tahini
  • Juice of 1 orange
  • 1 tsp. (5ml) Simple Truth Organic Apple Cider Vinegar
  • A small handful of parsley and basil
  • 1 garlic clove
  • Salt
  • Onion and chilli crunch; to serve (optional)