I had no intention of these turning into anything remotely blog-worthy. It was one of those nights when you’re way too lazy to go grocery shopping, also too lazy to walk a block to the nearest restaurant, and too impatient to wait an hour for delivery. Which is pathetic. But we’ve all been there. (I hope?)
I had this in my kitchen to work with: a two-month-old sweet potato, a zip-loc bag of frozen banana chunks, olive oil, some dried cranberries, pecans, a nearly empty tub of hummus, a couple stray chives, an avocado that won’t be ripe for another three years, and quinoa. I nixed the bananas and rock-hard avocado, and surprising made something so delicious with the rest that I couldn’t resist photographing it and sharing it with you all.
This would work great as a finger food at parties or as an appetizer. It also made for a delicious dinner. As I mentioned, I totally just slapped this thing together, so my ingredient measurements aren’t exact (which is fine, you don’t need to be).
A vegan, gluten-free finger food, snack--or meal!
- 1 sweet potato, peeled and cut into ¼” slices
- 1/3 cup dry quinoa
- A couple spoonfuls of hummus (I used classic/plain)
- Handful of crushed pecans
- Handful of dried cranberries
- 3 chives (green part only), chopped
- Extra virgin olive oil, salt and pepper to taste
- Toss the sweet potato slices in a little bit of olive oil, salt and pepper. Place on a baking sheet in the oven at 400 degrees for 20-25 minutes (after 10 minutes, flip them over).
- While the sweet potato bakes, cook the quinoa (bring ½ cup water to a boil, add in the dry quinoa, bring down to a simmer until fluffy—about 10-12 minutes). Stir in a little olive oil to prevent it from sticking to the pan.
- Once the quinoa is cooked, stir in a couple spoonfuls of hummus. Mix in the cranberries, pecans and chives.
- When the sweet potato rounds are done, top each one with a spoonful of the quinoa mixture.
Have you had any accidental kitchen successes?