Quinoa Stuffed Sweet Potatoes

Looking for a healthy meal this week? Whip up these Quinoa Stuffed Sweet Potatoes! Not only are they gluten free and vegan but are the perfect meal to get your plant based protein. Crispy on the outside but soft and fluffy on the inside. Stuffed with savory chickpeas, fresh spinach, tomatoes, quinoa, cilantro, green onions and drizzled with a creamy cilantro lime sauce. Make these as a side dish, main dish, or for your next gathering. 

The first step when making these is to preheat the oven to 400 degrees fahrenheit (204 C). Prepare your sweet potatoes by washing them getting as much dirt off as possible. After washing them completely dry the sweet potatoes. Leaving water on the potatoes will allow the potatoes to steam instead of being roasted. Using a fork or knife pierce the potato 3-4 times. 

Place the whole potatoes on a sheet pan and drizzle oil. Bake potatoes for 30 minutes at 400 degrees fahrenheit (204 C) or until you can pierce a fork through the skin easily. If you are in a time crunch you can also microwave your sweet potatoes for 5 minutes. 

While the sweet potatoes are baking you will prepare you stuffing. Cook your quinoa according to package. Place cooked quinoa in a bowl and combine the chickpeas, chopped tomatoes, chopped spinach, salt, pepper, and toss. It’s as easy as that! Set stuffing aside until the potatoes are ready to be stuffed. 

To make the Creamy Cilantro and Lime Sauce combine the dairy- free yogurt, garlic, lime juice, salt, pepper, olive oil, and fresh cilantro in a food processor or high powered blender. Blend until the sauce becomes smooth and creamy. You will use this sauce to drizzle on top of your sweet potatoes. 

Cut cooked sweet potatoes in half. Using a spoon push down the middle of the cooked sweet potato making a small indention. By doing this you will allow more room for the quinoa stuffing. You will then top the sweet potato with the quinoa stuffing and sprinkle chopped cilantro and green onions on top. Lastly, drizzle the Creamy Cilantro Lime Sauce on top. 

If you make these Quinoa Stuffed Sweet Potatoes I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like them!

These Quinoa Stuffed Sweet Potatoes are: 

Healthy

Fluffy

Gluten Free

Packed with Protein

Quick & Easy 

Quinoa Stuffed Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Looking for a healthy meal this week? Whip up these Quinoa Stuffed Sweet Potatoes! Not only are they gluten free and vegan but are the perfect meal to get your plant based protein. Crispy on the outside but soft and fluffy on the inside. Stuffed with savory chickpeas, fresh spinach, tomatoes, quinoa, cilantro, green onions and drizzled with a creamy cilantro lime sauce.


Stuffed Sweet Potatoes

  • 4 medium sweet potatoes, washed and dried
  • 1-2 Tbsp oil, I used avocado
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup of cooked quinoa
  • 1 can of chickpeas or garbanzo beans, drained and rinsed.
  • ⅓ cup fresh spinach, chopped
  • ⅓ cup cherry tomatoes, chopped
  • 2 Tbsp green onion , chopped thinly (optional)
  • 2 Tbsp fresh cilantro, chopped thinly (optional)

Cilantro Lime Sauce

  • ⅓ cup unsweetened dairy- free yogurt (substitute for greek yogurt)
  • ⅓ cup fresh cilantro, packed
  • 1 Tbsp lime juice
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ black pepper

Directions

  1. Preheat the oven to 400 degrees fahrenheit (204 C).
  2. Pierce the sweet potatoes 3-4 times using a fork. Place the whole sweet potatoes on a sheet pan and drizzle oil.
  3. Bake potatoes for 30-35 minutes or until you can pierce a fork through the skin easily.
  4. Place cooked quinoa in a bowl and combine the chickpeas, chopped tomatoes, fresh spinach, salt, pepper, and toss. Set aside.
  5. Combine dairy- free yogurt, garlic, lime juice, salt, pepper, olive oil, and fresh cilantro in a food processor or high powered blender. Blend until the sauce becomes smooth and creamy.
  6. Cut cooked sweet potatoes in half. Using a spoon push down the middle of the cooked sweet potato making a small indention.
  7. Stuff sweet potato with the quinoa stuffing. Sprinkle the chopped cilantro and green onions on top and drizzle with Creamy Cilantro Lime Sauce.
  8. Leftovers will last 1 to 2 days covered in the fridge.


Make it Your Own

  • If you are short on time, skip baking the potatoes and microwave them for 5 minutes.
  • Love extra crispy chickpeas? Instead of pan frying them bake chickpeas for 30 minutes at 400 degrees fahrenheit (204 C).
  • I highly recommend only using fresh tomatoes and spinach for this recipe!

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