2 large sweet potatoes
½ cup quinoa
3 tbsps hummus
1 tbps peanut butter
Optional: curly kale and chia seeds
Roast the sweet potatoes in a hot oven for about 45 minutes.
Brown quinoa in a saucepan then pour over water in double the volume (1-2 cups). Cook until soft then mix in the hummus and peanut butter.
Assemble your ‘pie’ by placing a the split potato in a bowl atop a bed of curly kale or other nutritious green, fill the gaping hole with your ‘cheese’ mix.
Proudly present your pie to dinner guests. Careful! Don’t tell them it’s vegan, see if they can taste the difference themselves… I doubt it!