There’s something wonderfully comforting about the aroma of roasted sweet potatoes filling your kitchen. As the chill of autumn settles in, I find myself craving warm, nourishing dishes that not only delight the palate but are also wholesome. That’s when I discovered this vibrant Sweet Potato Quinoa with Caramelized Hazelnuts.
This dish offers a delightful contrast of textures, with creamy, earthy sweet potatoes meeting the nutty crunch of golden, caramelized hazelnuts. The hint of sage and roasted garlic rounds it all out, making it a side dish that’s both nutritious and elegant. Whether you’re hosting a lively dinner party or simply needing a comforting meal during a hectic week, this recipe is quick and effortless, sure to impress everyone at the table. Plus, it’s gluten-free, vegan, and refined sugar-free, making it a versatile choice for any occasion.
So gather your ingredients and join me in creating a dish that not only tastes divine but also brings warmth and comfort to your home!
Why will you love Sweet Potato Quinoa with Caramelized Hazelnuts?
Hearty and Nutritious: Packed with vitamins and fiber, this dish supports a healthy lifestyle while keeping your taste buds satisfied.
Flavor Explosion: The rich, nutty hazelnuts combined with savory garlic and aromatic sage creates a symphony of flavors that will delight any palate.
Simple Preparation: With just a few steps, you can have this stunning dish ready to impress, making it perfect for both dinner parties and busy weeknights.
Crowd-Pleasing: This recipe caters to various dietary needs—vegan, gluten-free, and refined sugar-free—which means everyone can enjoy it!
Beautiful Presentation: The vibrant colors of sweet potatoes, quinoa, and hazelnuts make for an eye-catching side that will elevate any meal.
Consider trying it alongside your favorite roasted protein or as a standalone vegetarian delight!
Sweet Potato Quinoa with Caramelized Hazelnuts Ingredients
For the Quinoa Base
• Quinoa – A nutritious grain providing protein and fiber; it works beautifully with the sweet potato for balanced nutrition.
• Sweet Potatoes – Adds sweetness and creaminess when roasted; can be substituted with butternut squash for a different flavor.
For the Caramelized Hazelnuts
• Hazelnuts – Provides crunch and nutty flavor; toast in the oven to enhance flavor and caramelize with maple syrup for added sweetness.
• Maple Syrup – Offers natural sweetness for the caramelization process; honey can be used as a substitute for a non-vegan option.
For Roasting Flavor
• Garlic – Introduces savory depth; use fresh cloves for best flavor, or garlic powder can be a substitute.
• Sage Leaves – Adds aromatic flavor; can be replaced with thyme or rosemary for a different herbal note.
• Olive Oil – Aids in roasting vegetables and adds healthy fats; avocado oil can be used as an alternative.
• Fleur de Sel – Enhances the dish’s flavor; sea salt can be used for a similar effect.
Make this Sweet Potato Quinoa with Caramelized Hazelnuts a staple at your dinner table and enjoy all the deliciousness it has to offer!
How to Make Sweet Potato Quinoa with Caramelized Hazelnuts
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Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the sweet potatoes and hazelnuts, ensuring they cook evenly and develop great flavors.
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Toast Hazelnuts: Spread the hazelnuts on a baking sheet and toast them for 5-7 minutes. Keep an eye on them until their skins start to peel off; this brings out their wonderful nutty flavor.
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Combine Ingredients: In a baking dish, mix together the cut sweet potatoes, sage leaves, sliced garlic, olive oil, and fleur de sel until everything is well-coated for a rich flavor profile.
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Roast Sweet Potatoes: Place the baking dish in the oven and roast for around 30 minutes. The sweet potatoes should become tender and slightly caramelized, showcasing their natural sweetness.
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Cook Quinoa: While the sweet potatoes are roasting, cook the quinoa according to the package instructions. This nutritious grain will complement the sweet potatoes beautifully.
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Skin the Hazelnuts: Once toasted, let the hazelnuts cool slightly. Rub them between your hands to remove the skins; this step may get a little messy, so a bowl can help contain the skins!
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Caramelize Hazelnuts: In a small saucepan, heat the maple syrup until it bubbles, then reduce the heat and stir in the hazelnuts, ensuring they’re evenly coated in the sweet syrup.
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Cool Hazelnuts: Transfer the caramelized hazelnuts onto a sheet of baking parchment to cool and harden. You’ll love the crunchy texture they add!
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Combine and Serve: Mix the roasted sweet potatoes with the cooked quinoa and sprinkle the caramelized hazelnuts on top. Serve warm for a delightful and nutritious side dish or as a main vegetarian meal.
Optional: Drizzle with a light vinaigrette before serving for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Sweet Potato Quinoa with Caramelized Hazelnuts?
Elevate your meal by pairing this vibrant dish with complementary flavors and textures that will leave your guests raving.
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Savory Roasted Brussels Sprouts: Their crispy edges and earthy flavor contrast perfectly with the sweet, nutty quinoa, adding a beautiful side.
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Creamy Tahini Sauce: A drizzle of this rich sauce enhances the dish’s flavors with its nutty undertones while providing a delightful creaminess.
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Herbed Grilled Chicken: Juicy chicken marinated in fresh herbs and lemon adds a hearty element that balances the dish’s sweetness beautifully.
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Garlic Herb Flatbreads: Soft, warm flatbreads offer a lovely texture and a perfect vessel for scooping up the Sweet Potato Quinoa, making every bite a treat.
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Zesty Lemon Vinaigrette: This light dressing brightens the entire meal, cutting through the richness and tying all the flavors together in harmony.
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Cranberry Chutney: Its sweet-tart flavor complements the caramelized hazelnuts perfectly, bringing a festive touch to any table setting, ideal for holiday gatherings.
Enjoy crafting a well-rounded meal that delights both the eyes and the palate!
Sweet Potato Quinoa with Caramelized Hazelnuts Variations & Substitutions
Feel free to customize this dish to suit your taste preferences and dietary needs, enhancing its delightful flavors!
- Nut-Free: Substitute hazelnuts with sunflower seeds for a delicious crunch without the nuts.
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the sweet potato mixture for an exciting heat.
- Herb Swaps: Replace sage with fresh basil or cilantro to bring a fresh twist to the flavor profile.
- Quinoa Alternatives: Use farro or buckwheat instead of quinoa for a differently textured grain option.
- Add Greens: Toss in fresh spinach or kale during the last few minutes of roasting for added nutrition and vibrancy.
- Creamy Variation: Stir in a dollop of coconut yogurt right before serving for a creamy finish that elevates the dish.
- Sweet Substitute: If you’re not vegan, honey can replace maple syrup for caramelizing the hazelnuts.
- Citrus Zest: Add a squeeze of fresh lemon juice or a sprinkle of citrus zest over the dish for a refreshing zing.
Each variation can create a delightful new experience while retaining the spirit of this comforting dish!
How to Store and Freeze Sweet Potato Quinoa with Caramelized Hazelnuts
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Fridge: Store leftover Sweet Potato Quinoa in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to maintain moisture.
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Freezer: If you’d like to freeze it, portion the Sweet Potato Quinoa into freezer-safe containers, and it will last for up to 2 months. Thaw in the fridge overnight before reheating.
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Reheating: When reheating, aim for medium-low heat to preserve the creamy texture of the sweet potatoes and fluffiness of the quinoa. Stir occasionally for even heating.
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Avoiding Loss of Crispiness: For the caramelized hazelnuts, store them separately and in a cool, dry place to keep their crunch intact, adding them just before serving.
Expert Tips for Sweet Potato Quinoa
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Hazelnut Caution: Keep a close eye on the hazelnuts while toasting; they can burn quickly, ruining their delicious flavor.
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Perfectly Tender Potatoes: Roast sweet potatoes until they’re golden and slightly caramelized for the best texture and taste. Don’t rush this step!
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Mess-Free Skins: To avoid a mess when removing hazelnut skins, do it in a bowl. This will keep your workspace tidy and make clean-up a breeze.
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Quinoa Fluffiness: Rinsing quinoa before cooking helps remove its natural bitterness. Follow package instructions for perfectly fluffy quinoa in your Sweet Potato Quinoa dish.
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Flavor Variations: Feel free to play with herbs and nuts! Try different combinations of spices or substitute hazelnuts to create your perfect version of this dish.
Make Ahead Options
These Sweet Potato Quinoa with Caramelized Hazelnuts are perfect for busy cooks wanting to save time during the week! You can prep the sweet potatoes and hazelnuts up to 24 hours in advance. Simply roast the sweet potatoes and cool them, then reward yourself with a batch of caramelized hazelnuts. Store the components separately in airtight containers in the refrigerator to maintain their delightful textures. When you’re ready to serve, just reheat the sweet potatoes and quinoa together, toss in the crispy hazelnuts, and drizzle with a favorite dressing for a meal that’s just as delicious as when freshly made. Enjoy effortless weeknight dinners that impress!
Sweet Potato Quinoa with Caramelized Hazelnuts Recipe FAQs
How do I select ripe sweet potatoes?
Absolutely! Look for sweet potatoes that are firm, smooth, and free from any dark spots or blemishes. The skin should be vibrant in color, and avoid any that feel mushy or have wrinkles.
How should I store leftover Sweet Potato Quinoa?
You can store leftover Sweet Potato Quinoa in an airtight container in the fridge for up to 3 days. Make sure to seal it well to preserve its flavor and moisture. When reheating, adding a splash of water can help maintain its creamy texture.
Can I freeze Sweet Potato Quinoa with Caramelized Hazelnuts?
Yes, indeed! To freeze, portion the Sweet Potato Quinoa into airtight freezer-safe containers. It will keep well for up to 2 months. To thaw, simply place it in the fridge overnight before reheating gently on the stove or in the microwave.
What if my hazelnuts burn while toasting?
Very! If your hazelnuts burn, they will have a bitter taste. Keep a close eye on them while toasting and stir occasionally to ensure even cooking. If some do burn, you can pick them out before making the caramel or simply toast another batch.
Are there any allergy considerations for this recipe?
Yes, there are! Although this dish is naturally gluten-free and vegan, it does contain nuts. If you are serving someone with nut allergies, I recommend substituting the hazelnuts with seeds such as pumpkin seeds for crunch. Always check ingredient labels to ensure they’re safe for your guests.
How can I enhance the flavors in this dish?
For an extra flavor kick, try adding a sprinkle of chili flakes to the sweet potato mixture before roasting, or experiment with different herbs. Fresh thyme or rosemary can be a delicious change from sage. Additionally, a light vinaigrette drizzled just before serving can elevate it further!
Sweet Potato Quinoa with Caramelized Hazelnuts Bliss
Ingredients
Equipment
Method
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the sweet potatoes and hazelnuts.
- Toast Hazelnuts: Spread the hazelnuts on a baking sheet and toast them for 5-7 minutes until their skins start to peel off.
- Combine Ingredients: In a baking dish, mix together the cut sweet potatoes, sage leaves, sliced garlic, olive oil, and fleur de sel.
- Roast Sweet Potatoes: Place the baking dish in the oven and roast for around 30 minutes until tender and caramelized.
- Cook Quinoa: While roasting, cook the quinoa according to the package instructions.
- Skin the Hazelnuts: Let toasted hazelnuts cool slightly and rub them between your hands to remove the skins.
- Caramelize Hazelnuts: In a saucepan, heat maple syrup until bubbly, then reduce heat and stir in hazelnuts.
- Cool Hazelnuts: Transfer the caramelized hazelnuts onto a sheet of baking parchment to cool.
- Combine and Serve: Mix the roasted sweet potatoes with cooked quinoa and sprinkle caramelized hazelnuts on top.