Quinoa Stuffed Sweet Potatoes
Prep Time | Cook Time | Total Time |
---|---|---|
15 mins | 1 hour | 1 hour, 15 mins |
10-ingredient quinoa stuffed sweet potatoes with salsa, tortilla chips, and a creamy avocado-cilantro sauce! A hearty plant-based entree or side.
Author: Minimalist Baker
Recipe type: Entrée, Side
Cuisine: Vegan, Gluten Free
Serves: 4
Ingredients
POTATOES + TOPPINGS
- 4 medium sweet potatoes, well rinsed (organic when possible | ~150 g each)
- 3/4 cup (138 g) dry white quinoa, very well rinsed and drained*
- 1 1/4 cups (300 ml) water
- 1/4 tsp each sea salt and cumin, plus more to taste
- 1/2 lime, juiced (1 Tbsp or 15 ml)
- 1/4 cup (28 g) red onion, sliced
- 1/4 cup (64 g) salsa of choice
optional: Tortilla chips, crushed
optional: Toasted pepitas (pumpkin seeds)
AVOCADO-CILANTRO SAUCE
- 1 small ripe avocado
- 1 cup (60 g) cilantro, chopped
- 3-4 small limes, juiced (~7 Tbsp or 105 ml)
- 1/4 tsp each sea salt and cumin, plus more to taste
- 1 Tbsp sweetener of choice (such as maple syrup or agave nectar)
- 2-3 Tbsp (30-45 ml) water, to thin
optional: 2 Tbsp (30 ml) olive or grape seed oil (adds creaminess | or sub more water)
Instructions
- Preheat oven to 400 degrees F (204 C). Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.
- Once oven is hot, bake sweet potatoes directly on oven rack (with a baking rack below to catch any drippings) for 45 minutes – 1 hour, or until tender to the touch. Time will vary depending on size of potato.
- In the meantime, heat a small saucepan over medium-high heat. Once hot, add rinsed quinoa and toast for 3-5 minutes, or until all water is evaporated and quinoa is fragrant and slightly toasted.
- Add water, a pinch of sea salt, lime juice and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy. (For more tips, see this helpful article from Food52.)
- Remove quinoa from heat and season with another healthy pinch sea salt and 1/4 tsp ground cumin. Stir, adjust seasonings as desired, and set aside, slightly covered.
- To prepare dressing, add all ingredients besides water to a blender or food processor and blend. Add only enough water to encourage blending. Scrape down sides as needed.
- Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.
- Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips (optional).
- To serve split open baked potatoes and gently press in on both ends to allow room for toppings. Fill each potato with 1 Tbsp salsa, and 1/4 – 1/2 cup cooked quinoa.
- Top with a healthy drizzle of avocado-cilantro sauce, and any other desired toppings (hot sauce, extra cilantro, and tortilla chips being my favorite). Best when fresh, though leftovers store separately in the refrigerator up to 2 days.
Notes
*Avocado cilantro sauce slightly adapted from my Mexican Salad Cups with Cilantro Dressing.
*Nutrition information is a rough estimate for 1 stuffed sweet potato with dressing, but without tortilla chips or pepitas.
*If you aren’t a big fan of quinoa, simply sub cooked black beans, seasoned with cumin, sea salt, and chili powder to taste.
Nutrition Information
Serving size: | 1 sweet potato (of 4)* | Calories: | 504 |
Fat: | 15.8g | Saturated fat: | 2.9g |
Carbohydrates: | 84.8g | Sugar: | 5.2g |
Sodium: | 307mg | Fiber: | 14g |
Protein: | 9.1g |