Step 1

Preheat the oven to 200C and line a baking tray with parchment paper. One at temperature, pierce the sweet potatoes with a fork and then bake for 35-40 minutes (depending upon the size of the potato).

Step 2

While the potatoes are cooking, prepare your quinoa according to packet instructions. Add a tsp of dried parsley to the cooking water.

Step 3

In a pan, heat the olive oil and gently fry the onion or leeks and garlic for 3-5 minutes until softened. Add the peppers, quinoa, salt and pepper. Stir well and cook for 6-8 minutes until the peppers are tender.

Step 4

Make the tahini dressing by combining tahini and water and stirring well until it becomes creamy. Add more water if it is too thick, more tahini if too thin to the consistency you prefer.

Step 5

Remove the sweet potatoes from the oven, slice lengthways and use a fork to 'fluff up' the potato in the middle. Spoon in the quinoa mixture, then drizzle with the tahini dressing. Add a sprinkle of pumpkin seeds. Serve and enjoy!