Sweet Potato and Quinoa Vegetable Torte
For those craving more meatless options, we created an elegant torte that’s perfect for holiday entertaining. And it’s ultra-simple to prepare: Your food processor does most of the work to make the sweet potato and quinoa base.
Ingredients
- 1 lb (450 g) sweet potato (about 1 large sweet potato)
- 1 onion, cut into chunks
- 1 clove garlic, thinly sliced
- 1/2 cup (90 g) quinoa, rinsed and drained
- 1/4 cup (40 g) unbleached all-purpose flour
- 1 pinch allspice
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
- 1 tbsp (15 ml) olive oil
- 1 carrot, thinly sliced diagonally
- 1 small leek, thinly sliced
- 1 tbsp (15 ml) olive oil
- 2 cups (140 g) small broccoli florets, blanched
- 2 cups (90 g) Brussels sprout leaves, blanched
- 1/3 cup (30 g) roasted pecans
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (125 ml) plain yogurt
- 1/4 cup (10 g) mixed chopped fresh herbs (parsley, basil, etc.)
- 1 tsp (5 ml) lemon juice
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Oil a 9-inch (23 cm) tart pan with removable bottom.
- With a fork, pierce the sweet potato several times and place it on a plate. Microwave for 6 to 8 minutes or until tender, turning halfway through cooking. Let rest for 5 minutes. Cut the sweet potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about 3/4 cup (180 ml) of mashed sweet potato. Set aside.
- In a food processor, finely chop the onion and garlic. Add the mashed sweet potato and process until smooth. Transfer to a bowl. Stir in the raw quinoa, flour and spices. Season with salt and pepper. Spread the mixture into the tart pan. With moistened fingers, press the mixture into an even layer. Brush the surface with the oil.
- Bake for 30 to 35 minutes or until lightly golden brown and firm to the touch.
For those craving more meatless options, we created an elegant torte that’s perfect for holiday entertaining. And it’s ultra-simple to prepare: Your food processor does most of the work to make the sweet potato and quinoa base.