Heat oven to 400F.
Scrub and rinse sweet potatoes until clean. Dry potatoes.
With a fork, pierce skin of sweet potatoes several times.
Place sweet potatoes in a baking dish and cook for 50-60 minutes.
Note: you can cook sweet potatoes in an Air Fryer as well.
In a medium size pot, bring 2 cups vegetable broth to a boil and add in quinoa. Return quinoa to a boil then cover and reduce heat to medium/low for 15 minutes.
When quinoa is finished, most of the broth should be absorbed. Remove from heat and remove lid, then stir and let quinoa cool.
Add cooled quinoa to a large mixing bowl and stir in lime juice, red onion and basil. Season with a little bit of sea salt and pepper and set aside.
When baked sweet potatoes are done, remove from oven and let cool for about 10 minutes. Place finished sweet potatoes on a cutting board and cut the finished sweet potatoes into cubes.
Place cubed sweet potatoes in a separate mixing bowl and add in melted coconut oil, dried Italian herbs, sea salt and black pepper. Carefully mix to evenly coat, but be careful not to totally mash sweet potatoes.
Prepare your ramekins by lightly greasing the insides with oil.
Take 1/3 of your sweet potatoes and gently pack into the bottom of the ramekin.
Next, take 1/3 of your diced avocado and gently pack it on top of sweet potatoes, then take 1/3 of your quinoa and gently press it down into the others. Do this for all 3 ramekins.
Gently flip ramekins upside down onto individual serving plates. The stacks should come loose on their own, but if they don’t, carefully insert a butter knife and slide it all the way around the edges.
Top each stack with sprouts and enjoy!
