These vegetarian stuffed sweet potatoes are loaded with quinoa, kale and purple cabbage and drizzled with a simple yummy hummus sauce. They are ideal for a hearty dinner as the weather begins to cool down.
Click the PLAY button below to hear me walk you through the steps of how to make these healthy sweet potatoes.
- Rub the sweet potatoes with olive oil, poke tiny holes in them using a fork and ROAST until tender.
- Slice the sweet potatoes 3/4 way through lengthwise and stuff with veggies and quinoa. Drizzle with the hummus sauce.
I like my quinoa super fluffy, which is why it’s important to let it sit for 15 minutes after you remove it from the stovetop when it’s done cooking. Fluffing with a fork helps, as well.
Roasted sweet potato recipes are so popular this time of year as the weather starts cooling off. Try roasting 4 large sweet potatoes on Sunday night (don’t forget to coat them in oil before roasting-that’s the trick to super moist potato flesh!) and storing them in the fridge so you can grab them, slice them and serve them for dinner in under 15 minutes any night of the week. You can reheat them in the oven for 5 minutes at 400 degrees F.
You can easily add pulled chicken to these stuffed sweet potatoes. Poach an organic chicken breast in vegetable broth or water with sea salt and cook covered over medium heat for 20-25 minutes or until the chicken is no longer pink inside. Then, use a fork to pull and shred the chicken. You can add the shredded chicken on top of the potatoes before eating.
This hearty recipe is loaded with quinoa and your favorite veggies. It's naturally sweet and savory, and as always, everything in it is anti-inflammatory, gluten-free, dairy-free, and soy-free.
- 4 sweet potatoes, large
- 2 tbsp extra virgin olive oil, divided
- 1/2 cup uncooked quinoa
- 1 cup water
- sea salt, to taste
- 1 head dinosaur flat kale or swiss chard, finely chopped and stems removed
- Juice of 1 large orange
- 1 cup purple cabbage, finely chopped
- 1 tbsp fresh basil leaves finely chopped
- 2 tsp orange zest
- 1/2 tsp sea salt
- 1/4 tsp pepper
Roasted Sweet Potatoes
Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the sweet potatoes on the prepared baking sheet and rub them with your hands using 1 Tbsp. of the olive oil to ensure the skins are completely coated. Poke holes in them with a fork and roast for 45-55 minutes, depending on how large your sweet potatoes are. They should be fork tender when done.
Meanwhile, cook quinoa according to package directions with 1 cup water. Add a pinch of sea salt to the water and cook for about 15 minutes or until the quinoa is tender. Remove from the heat, fluff with a fork. Cover and set aside for 10 minutes.
In a large bowl, use your hands to massage the kale or swiss chard with the remaining 1 Tbsp. olive oil and orange juice. Season to taste with salt and pepper. Add the cabbage and toss to combine.
Add the 1/2 tsp. sea salt, 1/4 tsp. pepper, fresh basil and orange zest to the quinoa and toss to combine.
Remove the sweet potatoes from the oven and use a sharp knife to cut them 3/4 way through in half lengthwise. Let them sit for 5 minutes to cool while you make the sauce (below).
Place the split open sweet potatoes on a large serving platter. Top with the kale mixture followed by the quinoa mixture and drizzle the sauce on top. Serve immediately.
In a medium bowl, combine all the sauce ingredients and mix well to combine until the hummus thins out and resembles a sauce. Start with a small amount of water (such as 2 Tbsp.) and add water as needed because if you use too much water at first while the hummus is still thick, you'll have a really runny sauce.