Comforting, flavorful, colorful and oh so good for you…Make weeknight cooking easy with these Quinoa Stuffed Sweet Potatoes …a healthy, plant-based meal you can get on the table in as little as 20 minutes!
Last week, I came home from work nearly every day with what I called brain drain. My days were nonstop, and even though I (mostly) loved every second, I still felt like I ran a marathon at the end of each day. So when it came time to make dinner — or even think about what I wanted for dinner – I wanted something quick, simple, and comforting.
Enter this month’s Weeknight Cooking recipe…my Quinoa Stuffed Sweet Potatoes.
You’ll whip up a healthy meal that seems like you really put effort in, but was really super quick, simple, and totally flexible depending on what you have in your fridge.
If you don’t want to wait the 35 minutes to roast your tater in the oven, you can simply microwave ‘em instead and save about 30 minutes…and then you can be eating in less than 20 minutes. Now that’s what I’m talking about when I say weeknight cooking! Alternatively, you can batch prep a bunch of sweet sweet taters on Sunday and then you just have to heat them up to save even more time!
You can add a lean protein on the side, if you desire, or sprinkle on a few more seeds if you want to bulk up your meal, but I think a big ol’ tater stuffed with a protein-packed seed/grain is the ideal comforting meal after a brain drain kinda day.
Even though potatoes get the evil eye from so many people (WHY PEOPLE, WHY?!), they’re actually loaded with good stuff. One medium sweet potato provides 370% daily value vitamin A (yup, almost 400%!), 400mg potassium, 4 grams fiber and 2 grams protein all wrapped up into just 110 calories!
These Quinoa Stuffed Sweet Potatoes are…
- Quick to prepare
- Gluten Free
- Kosher for Passover (it’s coming, people!)
- Full of texture
- 4 medium sweet potatoes
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup dry quinoa
- 1 cup vegetable broth or water
- 1/4 cup red onion, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup asparagus, chopped
- 1/4 cup spinach, chopped
- 2 tablespoons fresh dill
- 1/2 teaspoon oregano
- 2 tablespoons golden raisins
- Freshly ground black pepper and salt, to taste
- Pinch red chili flakes
- 1/4 cup pepitas (pumpkin seeds)
- Optional: 1/4 cup plain (coconut) yogurt
- To cook sweet potatoes: A) Preheat oven to 375°F. Pierce potatoes with a fork or knife, gently coat pierced potatoes with olive oil, salt and pepper. Bake for 20 minutes, rotate, and bake for another 15 minutes. B) Pierce potatoes with a fork; Microwave pierced sweet potatoes 6-7 minutes, flipping halfway through cooking.
- Once sweet potatoes are cooking, combine quinoa with vegetable broth (or water) in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 9-10 minutes. Turn off the heat and let sit for a few minutes, covered.
- In the meantime, combine veggies, herbs and spices and raisins in a medium-sized bowl. Once quinoa is done cooking, add quinoa to the bowl and mix to combine.
- When the potatoes are fully cooked, carefully cut lengthwise and stuff with quinoa mixture. Top with a dollop of yogurt, if desired. Sprinkle pepitas on top & enjoy!
Nutrition Facts (per stuffed potato): 300 calories, 8g fat, 93mg sodium, 51g carbohydrates, 8g fiber, 10g protein