Easy Quinoa Stuffed Sweet Potatoes
These easy quinoa stuffed sweet potatoes are the perfect mid-week meal to get you loaded up with all the veggies. You can batch cook the sweet potatoes and simply load on the toppings when it comes time to eat. Leftovers make for a fantastic packed lunch for the next day which is always a bonus. Naturally vegan, gluten-free, and dairy-free.
Servings: 2 serves
Calories: 489kcal
Ingredients
- 1 large sweet potato cut in half
- 1 tablespoon olive oil
- ½ cup cooked quinoa (cook according to package directions)
- 10 cherry tomatoes cut in half
- ⅓ cup grated red cabbage
- fresh parsley to garnish
- salt and pepper to taste
Dressing
- ¼ cup tahini (stirred to incorporate oil)
- 1 tablespoon maple syrup or honey if not vegan
- 1 teaspoon red wine vinegar (sub with apple cider vinegar)
- 3 tablespoons water
Instructions
- Preheat the oven to 375°F (190C)
- Clean the sweet potatoes with a brush. Cut in half and put on a parchment paper lined baking sheet. Brush the sweet potato halves with olive oil, and season with salt and pepper to taste. Pop in the preheated oven.
- Cook for about 20 minutes. The sweet potatoes should be tender when you prick them with a fork.
- In a large bowl combine the cooked quinoa, chopped cherry tomatoes, and grated red cabbage. Alternatively, if you plan for people to serve their own toppings, arrange these ingredients in small bowls ready for serving.
- Meanwhile, in a glass jar with a lid, add all of the dressing ingredients, and shake until combined and the dressing has a smooth texture. Add more water if needed.
- Once cooked, take the sweet potatoes out of the oven, crush the flesh of the sweet potato with a fork.
- Add a scoop of the quinoa mixture on top of the sweet potato and drizzle the dressing on top, garnish with fresh parsley, season to taste and serve immediately.
Notes
Meal Prepping and Storage
The sweet potato can be cooked and stored in the fridge until needed for about 4 days.
Simply reheat when needed.
If you are not going to serve the stuffed sweet potato immediately, wait until the last minute to add the salad ingredients and the dressing to the top of the cooked sweet potato.
This dish can be kept in the fridge for up to 4 days, do not freeze.
Nutrition
Calories: 489kcal | Carbohydrates: 62g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 123mg | Potassium: 1035mg | Fiber: 9g | Sugar: 16g | Vitamin A: 24722IU | Vitamin C: 33mg | Calcium: 129mg | Iron: 4mg