Quinoa Salad and Feta-Stuffed Portobello

• Thoroughly wash and weigh the sweet potato, then dice it into 1cm - 2cm cubes.
• Transfer to one side of a parchment-lined baking sheet. Drizzle with half of the olive oil and season with salt and pepper, then toss well to coat.
• Roast in the oven for 20 - 22 minutes, tossing halfway. 
• Meanwhile, crush or mince the garlic. In a small bowl, use a fork to combine the feta with the thyme and half of the garlic. Season to taste with salt and pepper.

• Cut off the stems of the portobello (see Tip).
• Fill the portobello with the feta mixture.
• Transfer to the other side of the baking sheet and roast for 10 - 12 minutes.

Tip: instead of discarding them, you can fry the stems with the vegetables in the next step.

• Heat a clean frying pan over high heat. Toast the pumpkin seeds and sunflower seeds for 1 - 2 minutes, or until they start to pop. Remove from the pan and set aside.
• Heat the rest of the olive oil in the same pan over medium-high heat. Fry the bell pepper and onion for 8 - 9 minutes until soft.
• Stir in the Peruvian-style spices and season with salt and pepper.
• Deglaze with the balsamic vinegar and fry for 1 more minute.

• In a small bowl, combine the yogurt with the rest of the garlic. Season to taste with salt and pepper.
• Roughly shred the butter lettuce and transfer to a salad bowl.
• Add the bulgur, onion, bell pepper and sweet potato, then toss well to combine.
• Add 2 tbsp per person of the yogurt sauce and mix well.