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Quinoa, Sweet Potato and Peppers

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“This is a riff on a recipe I found in Harley Pasternak's 5 Factor World Diet. Combining sweet potatoes and Quinoa sounded like a great idea to me. Instead of water for the quinoa, use a low salt vegetable stock (I used the water which remained after cooking an artichoke, but it could be anything, although I don't recommend commercial due to the salt thing). The guaram masala has a nice "sweet" taste which works well with the sweet potatoes. You can add in a little more if you like it. If you can't find it, your favorite curry powder will work. Try to get a bell pepper that is a different color than the jalopeno. Adds a visual dimension. Or, perhaps, helps those who don't want any heat to remove the jalopenos. Serves two as a main course. As a side, of course, it will go further.”

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Dice the sweet potatoes to 1/2 inch or smaller.
  3. In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
  4. Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
  5. Add the water/veggie stock (this may splash back) . Add the jalopeno.
  6. When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
  7. As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover.
  8. When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.

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