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5 from 1 vote
Roasted sweet potato stuffed with quinoa and greens on a skillet.
Vegetarian Stuffed Sweet Potatoes with Hummus Sauce
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

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.

Course: Entree
Cuisine: American
Keyword: stuffed sweet potato
Servings: 4 people
Calories: 439 kcal
Author: Amie Valpone
Ingredients
Sweet Potatoes
  • 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, finely chopped
  • 2 tsp orange zest
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
Hummus Sauce
Instructions
Roasted Sweet Potatoes
  1. Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper. 

  2. 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.

  3. 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.

  4. 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.

  5. Add the 1/2 tsp. sea salt, 1/4 tsp. pepper, fresh basil and orange zest to the quinoa and toss to combine.

  6. 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).

  7. 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.

Sauce
  1. 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.

Nutrition Facts
Vegetarian Stuffed Sweet Potatoes with Hummus Sauce
Amount Per Serving
Calories 439 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 0mg0%
Sodium 618mg27%
Potassium 911mg26%
Carbohydrates 53g18%
Fiber 9g38%
Sugar 6g7%
Protein 11g22%
Vitamin A 21990IU440%
Vitamin C 56.1mg68%
Calcium 131mg13%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.