Quinoa-Stuffed Sweet Potatoes

If you haven’t tried stuffed sweet potatoes yet, you are really missing out. It’s all the fun of using russet potatoes, but with way more flavor, more nutrients, more color, and more moisture (I always think the brown ones are kind of dry). These quinoa stuffed sweet potatoes are an easy recipe to start your journey to tastiness!

Whenever we’re having sweet potatoes for dinner, I always cook extra. I plan to eat them for lunch in the coming days and have secret hopes of making this sweet potato bread. It’s one of my favorite quick breads of all time. It’s so flavorful and moist (not to mention – easy!)!

So when you make this scrumptious recipe for quinoa stuffed sweet potatoes, you should stick a few extra sweet potatoes in the oven and make that bread for yourself. It’s a special treat after this healthy meal.

The avocado in this recipe is for garnish, but I don’t consider it optional. I professed my love of the flavor combination of sweet potato and avocado before, but I really think it completes this meal!

Quinoa Stuffed Sweet Potatoes

This recipe is packed full of goodness. Sweet potatoes are packed with fiber, iron, calcium, selenium, and vitamins B & C. Quinoa is a whole grain that’s a complete protein, full of fiber, and packed with antioxidants. Even with just those two ingredients you have most of the mainstays for a healthy meal!

But then you need to add some more goodness to make you want to take bite after bite. These quinoa stuffed sweet potatoes are Mexican inspired and vegan. The filling options are obviously endless.

Stuffed Sweet Potato Ideas

Just for the sake of flavor, I added avocado, cilantro, lime juice, agave, salt and pepper.

Beyond that you could add beans, fajita veggies, tomatillo salsa, or homemade pico de gallo. If you’re looking for more protein, try shredded cheddar cheese or cotija, black or pinto beans, or some fajita meat (using this fajita seasoning mix).

And if some sour cream or Mexican crema ends up on top – so be it!!

This recipe takes almost an hour beginning to end, but you aren’t actively in the kitchen that time. Start the sweet potatoes in the oven and make the quinoa. And then about 15-20 minutes before eating, assemble the flavorings and combine when plating!!

Sweet Potato Recipes

Looking for more sweet potato recipes? I always am! This sweet potato bread is one of my favorite recipes of all time! If you have puree to use, try this sweet potato hummus, these mashed sweet potato toasts, and this scrumptious bean dip!

This roasted sweet potato salad is a fun alternative to your normal rigamarole and these sweet potato appetizer cups are a great appetizer!

Vegan Recipes

Need more plant based recipes? This broccoli pasta with cashew sauce is such a yummy dish. This warm lentil salad is a great dish to serve on the side or with a grain. It’s yummy warm just after cooking or leftover! And there these this hummus roasted veggie wrap that’s a great make-ahead lunch!

A few vegan appetizers everyone will love include basil hummus, these vegan veggie balls, and roasted eggplant dip.

5 from 4 votes

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LIME + CILANTRO QUINOA-STUFFED SWEET POTATOES

Hearty, healthy, and delicious, these quinoa stuffed sweet potatoes are a great dinner option everyone will love. Serve them as an entree or a side dish!

Course Dinner, entree

Cuisine Mexican, New American

Keyword dinner, easy dinner, vegan, vegetables, vegetarian

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Ingredients

• 2 medium sweet potatoes
• 1 ⅓ Cups quinoa
• 2 ⅔ Cups water
• ¼ teaspoon salt
• 1 Cup loosely packed chopped cilantro approx. 1 bunch
• ¼ Cup lime juice 3-4 medium limes
• 2 Tablespoons olive oil
• 1 Tablespoon maple syrup or agave nectar
• 1 teaspoon salt
• salt pepper, and avocado to garnish

Instructions

1. Preheat oven to 400 degrees.
2. Cut off tips of sweet potatoes. Lay a piece of foil or a lined baking sheet on lower shelf of oven to catch the drippings. Place potatoes on upper rack, over foil. Cook until tender – approximately 45 minutes.
3. In a medium saucepan, bring quinoa, water, and ¼ teaspoon salt to a boil. Reduce heat to low and cover.
4. Simmer 15 minutes. Turn off heat. Let sit five minutes. Fluff with fork.

5. In a mixing bowl, combine quinoa, cilantro, lime juice, olive oil, syrup/agave, and salt. Season with salt and pepper to taste.

6. Remove sweet potatoes from oven. Let cool five minutes. Carefully cut in half, lengthwise. With fork, create a “bowl” in each half of sweet potato by pushing flesh toward the skins. Divide quinoa mixture among sweet potatoes. Top with avocado and freshly cracked salt and pepper.

Recipe Notes

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