Turmeric, quinoa and sweet potato risotto

Turmeric, quinoa and sweet potato risotto, serves 4


  • 1 onion, diced
  • 3 cloves garlic, finely sliced
  • 1.5 tablespoons ground turmeric
  • 1 teaspoon fennel seeds
  • 2 tablespoons sunflower oil
  • 2 tablespoons bouillon powder
  • 325g cherry tomatoes, halved
  • 350g roasted sweet potato chunks (this is about 500-600g of raw sweet potato, roasted in the oven in olive oil for approx. 35 mins)
  • 400g cooked quinoa (this is about 200g uncooked quinoa, made up as per packet instructions)
  • Salt and pepper
  • 4 tablespoons nutritional yeast
  • Juice of a lemon


  1. Add the diced onion, sliced garlic, turmeric and fennel seeds to a large saucepan with the sunflower oil, and cook over a medium heat for about 5 minutes until the onion has softened.
  2. Next add 500ml of water and the bouillon powder, and bring up to a simmer before adding the halved tomatoes.
  3. Reduce the heat, cover the pan, and let the tomatoes cook in the stock until they begin to break down – about 4 minutes, before adding the chunks of cooked sweet potato. Use a masher to break down the tomatoes and potato chunks into the stock.
  4. Next add in the cooked quinoa with another 125ml of water and stir through until the mixture begins to thicken.
  5. Season with salt, pepper, lemon juice and nutritional yeast, and its ready to serve!
  6. I love this served with stir fried tofu chunks, or it works well with a garlicky chicken breast or a chunky salmon fillet too.



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