Food presentation is something I truly value in the kitchen. After all, when you take the time to prepare something delicious, the final product should be just as appealing to the eyes as it is to the taste buds. In my opinion, the way food looks plays a significant role in the overall dining experience. We eat with our eyes first, and if what we see doesn’t look appetizing, our enjoyment may be affected. Sure, there are times when hunger gets the best of me, and I couldn’t care less about how the food looks, but more often than not, I try to make each meal look as good as possible—even if it’s just for myself.
A perfect example of stunning food presentation is these Quinoa, Avocado, and Sweet Potato Timbale Stacks. This meal not only looks beautiful but tastes amazing too. Despite the fancy appearance, assembling these stacks is actually quite simple. The inspiration for this dish comes from Kimberly Snyder’s “The Beauty Detox Foods,” which I highly recommend for anyone interested in learning more about food, digestion, and nutrition. This dish makes a fantastic, quick lunch if you’ve prepared quinoa and baked sweet potatoes in advance, or a wonderful dinner to try when you have a little extra time to spare.
I often prep both baked sweet potatoes and quinoa on Sundays to save myself time during the week. Both ingredients store well in the fridge for up to five days, so pre-prepping them really makes life easier. Below, I’ve included the full cook times for sweet potatoes and quinoa, but if you’ve already prepped these ingredients, feel free to skip that portion and jump straight into the assembly!
Quinoa, Avocado, and Sweet Potato Timbale Stacks
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Serves: 3
Delicious, nutrient-dense stacks that look as fantastic as they taste!
Ingredients:
For the Timbale:
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2 cups baked sweet potatoes, rinsed and dried
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2 tsp coconut oil
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½ Tbsp dried Italian herbs
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Kosher sea salt, to taste
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Freshly ground black pepper, to taste
For the Quinoa:
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1 cup quinoa (I used multicolor quinoa, but any variety works)
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2 cups low-sodium vegetable broth
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1 Tbsp lime juice
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1 tsp fresh basil, minced
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¼ cup finely diced red onion
For the Assembly:
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1 large ripe avocado, cubed
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1 large handful of organic sprouts
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3 (8 oz) ramekin dishes
Instructions:
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Preheat the Oven:
Set your oven to 400°F (200°C). -
Prepare the Sweet Potatoes:
Scrub and rinse your sweet potatoes until they are clean. Dry them off and pierce the skins several times with a fork. Place them in a baking dish and bake for 50-60 minutes, or until tender. -
Cook the Quinoa:
In a medium-sized pot, bring 2 cups of vegetable broth to a boil. Add the quinoa and bring it back to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it cook for 15 minutes. Once done, remove from heat and fluff with a fork. Let the quinoa cool. -
Mix the Quinoa:
In a large bowl, combine the cooled quinoa with lime juice, red onion, and basil. Season with sea salt and pepper to taste, and set aside. -
Prepare the Sweet Potatoes:
Once the sweet potatoes are done, let them cool for 10 minutes. Cut them into cubes, then place the cubes into a separate mixing bowl. Add melted coconut oil, dried Italian herbs, sea salt, and black pepper. Gently toss to coat, being careful not to mash the sweet potatoes. -
Prepare the Ramekins:
Lightly grease the insides of three 8 oz ramekins with coconut oil. -
Assemble the Timbales:
Begin layering by placing 1/3 of your sweet potatoes into the bottom of each ramekin. Next, add 1/3 of the diced avocado on top, followed by 1/3 of the quinoa. Gently press each layer down to pack it. -
Unmold and Serve:
Place each ramekin upside down on a serving plate. The stacks should easily come loose, but if not, run a butter knife around the edges to help release them. -
Top with Sprouts:
Finish by topping each stack with a handful of organic sprouts for added freshness and texture. -
Enjoy!
Serve and enjoy the perfect combination of flavors and textures!
Notes:
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If you’ve pre-prepared the sweet potatoes and quinoa, simply heat them in the microwave before assembling the stacks.
