Quinoa Stuffed Sweet Potato with Garlic and Herbs
These stuffed sweet potatoes make a delicious healthy option loaded with protein and fresh herbs.
Servings: 4
Calories: 280kcal
Ingredients
- 2 medium sweet potato
- 4 tbsp vegan cashew sun-dried tomato and basil spread
- 1 tsp garlic powder
- 1 tsp chili peppers (optional)
- 1/2 cup organic quinoa
- 1 cup vegetable broth/water
- salt and pepper to taste
- 1 green onion, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Instructions
- Preheat oven to 400°F. Pierce each sweet potato several times, then wrap in foil. Place them directly on the middle rack of the oven. Another option is cut the potato in half and lay on a baking sheet, and drizzle with oil. Bake for 35-40 minutes.
- Bake (whole potato) about 45-50 minutes, depending on the size of the potato, until when pierced with a knife goes through easily. Remove from oven, unwrap and allow to cool.
- While the potatoes are baking, cook quinoa using the instructions on the package. By using vegetable broth will add more flavour, but water will do. Once cooked, add salt and pepper to taste. Set aside.
- Remove about half of the potato flesh, and add it to the medium bowl, then add the garlic and sun-dried tomato and basil cheese spread, chili peppers if using and mix together.
- When assembling, add spoonful's of the cheese mixture to each potato half, and place in the oven at 200°F for about 5-10 minutes until the spread softens. Remove from oven, and allow to cool for about 5-10 minutes, then add quinoa, green onion, fresh parsley and parsley.
- Serve immediately as a light meal or as a side.
Nutrition
Calories: 280kcal | Carbohydrates: 43g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 68mg | Potassium: 620mg | Fiber: 6g | Sugar: 5g | Vitamin A: 16248IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 3mg