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Quinoa and Sweet Potato Bakes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These wholesome quinoa and sweet potato bakes offer a sophisticated twist on savoury muffins, blending earthy black quinoa with roasted sweet potato and fragrant thyme. This vegetarian dish is remarkably versatile, providing a satisfying balance of textures thanks to the addition of crunchy linseeds and a creamy ricotta base. The caramelised onion adds a subtle depth of sweetness that perfectly complements the salty notes of the Parmesan and tangy goat’s cheese topping.

Ideal for a nutritious lunch or a light midweek supper, these individual bakes are excellent for healthy meal prep as they travel well and taste delicious served warm. The inclusion of protein-rich quinoa and eggs makes them a sustaining choice for those seeking a meat-free alternative that doesn't compromise on flavour. Pair them with a fresh green salad or a bowl of seasonal vegetable soup for a complete, comforting meal.

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Ingredients for Quinoa and Sweet Potato Bakes

  • 2 sweet potatoes (kumara) (800 grams), peeled and chopped into 3/4-inch cubes

  • 2 tablespoons extra virgin olive oil, plus extra for drizzling

  • 1 teaspoon sea salt flakes

  • 475ml (340 grams) cooked quinoa, preferabbly black, plus extra for sprinkling

  • 2 tablespoons linseeds (flaxseeds)

  • 2 tablespoons store-bought caramelized onion

  • 275g (420 grams) fresh ricotta

  • 230g (120 grams) finely grated Parmesan

  • 2 tablespoons thyme leaves

  • 2 eggs

  • Cracked black pepper

  • 150 grams goat cheese, sliced

  • 6 sprigs thyme, extra

How to make Quinoa and Sweet Potato Bakes

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Preheat oven to 204°C (200°C). Lightly grease 6 [3/4-cup–capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat’s cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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