Quinoa Stuffed Sweet Potatoes

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

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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)

optional: 2 Tbsp (30 ml) olive or grape seed oil (adds creaminess | or sub more water)

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.)
5. 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.
6. 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.
7. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.
8. Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips (optional).
9. 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.
10. 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