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.  



  • 4 sweet potatoes
  • 1 cup 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


  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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