From minimalistbaker.com

Quinoa-Stuffed Sweet Potatoes

4 servings · 15 min prep · 60 min cook

Ingredients

For the sweet potatoes and quinoa

• 4 medium sweet potatoes
• 3/4 cup dry white quinoa
• 1 1/4 cups water
• 1/4 tsp each sea salt and cumin
• 1/2 lime, juiced
• 1/4 cup red onion, sliced
• 1/4 cup salsa of choice
• Tortilla chips, crushed (optional)
• Toasted pepitas (pumpkin seeds, optional)

For the avocado-cilantro sauce

• 1 small ripe avocado
• 1 cup cilantro, chopped
• 3-4 small limes, juiced
• 2 Tbsp olive or avocado oil (optional)
• 1/4 tsp each sea salt and cumin
• 1 Tbsp sweetener of choice
• 2-3 Tbsp water (to thin)

Steps

1. Preheat oven to 400 degrees F (204 C). Poke a few holes in the 4 medium sweet potatoes with a sharp knife to allow steam to escape.
2. Once oven is hot, bake 4 medium sweet potatoes directly on oven rack (with a baking sheet below to catch any drippings) for 45 minutes to 1 hour, or until tender to the touch. Time will vary depending on size of potato.

   45-60 min

3. In the meantime, heat a small saucepan over medium-high heat. Once hot, add rinsed ¾ cup and toast for 3-5 minutes, or until all 1 ¼ cups water is evaporated and quinoa is fragrant and slightly toasted.

   3-5 min

4. Add 1 ¼ cups water, a pinch of ¼ tsp each sea salt, ½ 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.

   15-20 min

5. Remove quinoa from heat and season with another healthy pinch sea salt and ¼ tsp ground cumin. Stir, adjust seasonings as desired, and set aside, slightly covered.
6. To prepare dressing, add all ingredients besides 1 ¼ cups 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 ½ lime, ¼ tsp each salt, cumin or 1 Tbsp sweetener as desired. Set aside.
8. Prepare any remaining toppings, such as chopped ¼ cup onion, 1 cup cilantro or crushed tortilla chips (optional).
9. To serve split open baked 4 medium potatoes and gently press in on both ends to allow room for toppings. Fill each potato with 1 Tbsp salsa, and ¼ - ½ cup cooked quinoa.
10. Top with a healthy drizzle of 1 small avocado-1 cup cilantro sauce, and any other desired toppings (hot sauce, extra cilantro, and tortilla chips being favourites). Best when fresh, though leftovers store separately in the refrigerator up to 2 days.

Nutrition

Per serving

kcal

504

protein

9.1 g

carbs

84.8 g

fat

15.8 g

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