Quinoa stuffed Sweet Potatoes

Whether you’re going full vegetarian or just trying to incorporate more sustainable ingredients to your Thanksgiving spread, these quinoa-stuffed roasted sweet potatoes are the perfect addition to your dinner menu.  

 
 

Ingredients

4 sweet potatoes

1 cup Royal Rainbow Quinoa

2 cups vegetable broth

1 TBSP butter (or vegan butter)

1 small onion, diced

2 cups kale, finely chopped

1/2 cup slivered almonds, toasted

1/4 cup dried cranberries

salt and pepper

 

 

METHOD

1. Preheat the oven to 350 degrees.

2. Bake the sweet potatoes whole for about 1 hours, until fork tender.

3. Meanwhile, cook the quinoa in vegetable broth according to package instructions. 

4. Sauté the onion in butter and olive oil with a pinch of salt, until soft. 

5. Add the kale, almonds and cranberries and sauté until the kale is soft, about 3 minutes.

6. Add the cooked quinoa to the pan and mix together. 

7. Cut the cooked sweet potatoes in half and place on a plate. Add a large scoop of the quinoa stuffing to the potato, and serve.

 

 

 
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