Quinoa Stuffed Sweet Potatoes
Ingredients
The sweet potatoes and filling
-
4
medium
sweet potatoes
-
¾
cup
dry white quinoa
-
1¼
cups
water
-
¼
tsp
sea salt
-
¼
tsp
cumin
-
½
medium
lime (juiced)
-
¼
cup
red onion (sliced)
-
¼
cup
salsa of choice
-
to taste
tortilla chips (crushed, optional)
-
to taste
toasted pepitas (pumpkin seeds, optional)
The avocado-cilantro sauce
-
1
small
ripe avocado
-
1
cup
cilantro (chopped)
-
3-4
small
limes (juiced)
-
2
Tbsp
olive or avocado oil (optional)
-
¼
tsp
sea salt
-
¼
tsp
cumin
-
1
Tbsp
sweetener of choice
-
2-3
Tbsp
water (to thin)
Instructions
- Preheat the oven to 400°F (204°C) and poke holes in the sweet potatoes.
- Bake the sweet potatoes for 45 minutes to 1 hour until tender.
- Toast the rinsed quinoa in a saucepan for 3-5 minutes until fragrant.
- Add water, a pinch of salt, lime juice, and bring to a simmer. Cover and cook for 15-20 minutes until liquid is absorbed.
- Remove quinoa from heat and season with salt and cumin.
- Blend all avocado-cilantro sauce ingredients except water, adding just enough water to blend smoothly.
- Prepare any additional toppings like chopped onion or crushed tortilla chips.
- Split open the baked sweet potatoes and fill them with salsa and quinoa.
- Drizzle with avocado-cilantro sauce and add any other desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
504
Total fat
15.8g
Total carbohydrates
84.8g
Total protein
9.1g
Sodium
307mg
Cholesterol
0mg
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