Quinoa Stuffed Twice Baked Sweet Potatoes
A few days ago I came across this recipe for quinoa and kale stuffed sweet potato skins and it reminded me that sweet potatoes can be twice baked just like their Russet cousin. I have been looking for hearty dinner recipes that are gluten-free and low-fat so I decided to give the twice baked sweet potato a try.
I absolutely love how this dish turned out and it was very easy to prepare. If you have a microwave you can do this even faster as it will take less time to cook the sweet potatoes. I enjoy the fact that this ingredients list is very short and that the dish itself is packed with tons of nutrients with the quinoa adding a nice protein boost. Though it is a little carb-heavy, it is still a wholesome dinner choice that you could whip together any night of the week in no time.
This is a low-maintenance dinner that is very filling. I had intended to eat both halves of the sweet potato but found myself stuffed after just one half. I served this alongside some steamed veggies and it was a delicious and simple dinner that I will definitely be making often.
At the same time I was making this dish for myself I was making pizza for the husband and little one, and after seeing the final consistency of the stuffing I think you could easily transform this quinoa and sweet potato mixture into a crust for a pizza. I will be attempting to mix this stuffing with a flax egg and turning into a pizza crust very soon – I’ll be sure to keep you updated!
- 2 medium Sweet Potatoes
- ½ cup Quinoa
- 1 cup Water
- 1 tsp Olive Oil
- ½ tsp Thyme
- ½ tsp Oregano
- 2 tbsp Nutritional Yeast
- Dash of Red Pepper Flakes
- Salt and Pepper to Taste
- Preheat the oven to 425 degrees F. Wrap the sweet potatoes in aluminum foil, poke a few holes in the foil, and bake the sweet potatoes for 30-45 minutes or until soft-ish when you press on the outside.
- While the potatoes are baking, cook your quinoa by bringing the quinoa and water to a boil over medium heat. Reduce, cover, and simmer for 10-15 minutes or until the water is absorbed. Set aside.
- Once the potatoes are done, cut them in half lengthwise and gently scoop out the flesh, leaving the skins intact.
- In a medium bowl, mash the sweet potato flesh with the olive oil. Mix in the quinoa, spices, and nutritional yeast and scoop the filling back into each of the potato skins. Top with a bit more nutritional yeast (optional) and bake for 5-8 minutes or until the top becomes golden brown. Serve with steamed veggies or a vegan protein!
What is your favorite no-hassle dinner?