Quinoa and sweet potato bakes

Makes 6

* 2 sweet potatoes (800g), peeled and chopped into 2cm cubes

* 2 tablespoons extra-virgin olive oil, plus extra for drizzling

* 1 teaspoon sea-salt flakes

* 340g cooked black quinoa, plus extra for sprinkling

* 2 tablespoons linseeds

* 2 tablespoons store-bought caramelised onion

* 420g fresh ricotta

* 120g finely grated Parmesan

* 2 tablespoons thyme leaves

* 2 eggs * cracked black pepper

* 150g goat’s cheese, sliced

* 6 sprigs thyme, plus extra Preheat the oven to 200°C/gas mark 6. Lightly grease 6 x 180ml muffin tins, line with non-stick baking paper and set aside. Place the sweet potatoes, oil and salt on a baking tray lined with baking paper and toss to combine. Roast for 20-25 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 the extra oil and bake for 30-35 minutes or until golden. Serve warm.