Baked Sweet Potato with Garlic Green Beans & Quinoa

A vegetarian dinner omg :-0

I had a large sweet potato and a bunch of green beans that really needed to be used soon, and no meat in the house :-0 But this nearly all-plant-based dinner (there was butter involved) was tasty, filling, and pretty as well.

Baked Sweet Potato
Here I followed the instructions in the Cook's Illustrated Best Recipes cookbook, modified here for a single potato:
Scrub the potato and lightly prick with a fork.
Heat the oven to 400 degrees.
Rub the potato with olive oil (I used the lightly flavored kind, for sauteeing).
Put the potato on a foil-lined baking sheet.
Bake until a knife tip slips easily into the center of the potato, 40-50 minutes.
Dot with butter and season with a little pepper.

During the last ten minutes or so of the potato's baking time, I prepared the quinoa and garlic green beans:

To make the quinoa: Rinse 1/3 cup of quinoa in a strainer. Put quinoa and 2/3 cup water into a saucepan, bring to boil over medium heat. Lower heat a bit and simmer until water is gone (but no longer!)

To make the beans: heat a couple tablespoons of olive oil over medium heat in a skillet/saucepan. Add about a clove's worth of minced garlic and cook for a minute or two. Add green beans and a handful of edamame (more green, and protein!), and about a tablespoon of butter. Cook and push around till the baked potato comes out.

Probably you could skip the olive oil with the beans, and just cook the garlic in butter (I just didn't think of adding butter till after I used oil)