09 March 2016

Sweet Potato & Seaweed Quinoa Bowl

This week I’ve been experimenting with some of the ‘This is Seaweed‘ range of organic seaweeds. They’re all harvested off the Irish coast and dried below 40 degrees c to keep them packed full of nutrients and enzymes. I went with the Dulse for this quinoa bowl as I’m loving the contrast of the salty flavour with the sweet potato.

This quinoa bowl is great as a main meal and is packed full of organic superfoods.


1 bag organic spinach
100g organic red quinoa
2 organic sweet potatoes
20g organic dulse
1 organic avocado
1 organic red onion
2 tbsp organic mung bean sprouts
1 organic low sodium vegetable stock cube


2 tbsp organic extra virgin olive oil
the juice from half an organic lemon
half a tsp organic sea salt
half a tsp organic cayenne pepper

Mix the liquids together then stir in the spices.

I always soak quinoa for a minimum of 30 minutes (up to 8 hours) before cooking. Why soak quinoa? All grains, nuts and seeds have natural enzyme inhibitors which are removed or depleted by soaking, making the enzymes and nutrients more readily available during digestion. Soaking grains also removes some starch. So on that note soak the quinoa in fresh clean water for a few hours, then rinse and allow to simmer in twice it’s volume of water with the stock cube for 10-12 minutes until it has little tails.

Cut the sweet potatoes into quarters and steam for 20 – 25 minutes until soft. Peel and cut into cubes.

Soak the dulse in fresh clean water for 10 minutes to rehydrate then rinse and drain.

Wash the spinach leaves and steam for 3 minutes.

Slice the onion and cut the avocado into cubes.

Drain the quinoa and mix in the sweet potato, avocado, spinach, dulse and red onion.

Top with the dressing and sprouts and enjoy!

Time saving tip – the cooked quinoa and sweet potato will both last for about 2 days in the fridge so these can be prepped in advance and used in meals for a few days.