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VEGAN STUFFED SWEET POTATOES

Hearty, healthy, and delicious, these 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
Calories 416kcal

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

  • Preheat oven to 400 degrees.
  • 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.
  • In a medium saucepan, bring quinoa, water, and ¼ teaspoon salt to a boil. Reduce heat to low and cover.
  • Simmer 15 minutes. Turn off heat. Let sit five minutes. Fluff with fork.
  • In a mixing bowl, combine quinoa, cilantro, lime juice, olive oil, syrup/agave, and salt. Season with salt and pepper to taste.
  • 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.

Notes

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Nutrition

Calories: 416kcal | Carbohydrates: 72g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 795mg | Potassium: 863mg | Fiber: 8g | Sugar: 14g | Vitamin A: 16893IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 4mg