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servings:

Vegan quinoa timbale with sweet potato, avocado, corn tortilla strips and pea shoots topped with a roasted tomatillo dressing

• 1 cup quinoa, rinsed and drained
• 1-1/2 cups vegetable stock
• 1 sweet potato, peeled and diced (about ¾ pound)
• 1 teaspoon extra-virgin olive oil (I used butternut squash seed-flavored EVOO)
• Kosher salt and freshly ground black pepper
• 3 medium fresh tomatillos
• 1 teaspoon extra-virgin olive oil (I used Persian lime-infused EVOO)
• juice from 1 lime, divided
• 1 jalapeño, seeds and ribs removed, minced
• 1 tablespoon minced fresh parsley
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon agave nectar
• 2 tablespoons extra-virgin olive oil (I used Persian lime-infused EVOO)
• ½ tablespoon coconut oil
• 2 corn tortillas, cut in half, then cut into strips
• 1 teaspoon Cajun seasoning
• 1 avocado
• Sweet pea shoots, sprouts or microgreens

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