Sweet Potato and Quinoa Vegetable Torte | RICARDO

Ingredients

• 1 lb (450 g) sweet potato (about 1 large sweet potato)
• 1 onion, cut into chunks
• 1 clove garlic, thinly sliced
• 1/2 cup (90 g) quinoa, rinsed and drained
• 1/4 cup (40 g) unbleached all-purpose flour
• 1 pinch allspice
• 1 pinch cayenne pepper
• 1 pinch ground cinnamon
• 1 tbsp (15 ml) olive oil
• 1 carrot, thinly sliced diagonally
• 1 small leek, thinly sliced
• 2 cups (140 g) small broccoli florets, blanched
• 2 cups (90 g) Brussels sprout leaves, blanched
• 1/3 cup (30 g) roasted pecans
• 1 tbsp (15 ml) lemon juice
• 1/2 cup (125 ml) plain yogurt
• 1/4 cup (10 g) mixed chopped fresh herbs (parsley, basil, etc.)
• 1 tsp (5 ml) lemon juice