Quinoa-Stuffed Sweet Potatoes
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Minimalist Baker · by Minimalist Baker★ 4.9 (28)

Quinoa-Stuffed Sweet Potatoes

NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 16%
CARBS 60G70% OF CAL
10G FIBER38G OTHER11G TOTAL SUGAR
FAT 9G25% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potato halves filled with seasoned quinoa, salsa, pumpkin seeds, and topped with an avocado-cilantro sauce. A hearty, plant-based entrée.

mainmexicanbowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 medium sweet potatoes ((well rinsed // organic when possible))
  • 3/4 cup dry white quinoa ((very well rinsed and drained*))
  • 1 1/4 cups water
  • 1/4 tsp each sea salt and cumin ((plus more to taste))
  • 1/2 medium lime, juiced ((1/2 lime yields ~1 Tbsp or 15 ml))
  • 1/4 cup red onion, sliced
  • 1/4 cup salsa of choice
  • Tortilla chips, crushed ((optional))
  • Toasted pepitas ((pumpkin seeds // optional))
  • 1 small ripe avocado
  • 1 cup cilantro, chopped
  • 3-4 small limes, juiced ((3-4 small limes yield ~7 Tbsp or 105 ml))
  • 2 Tbsp olive or avocado oil ((optional // adds creaminess // or sub more water))
  • 1 Tbsp sweetener of choice ((such as maple syrup or agave nectar))
  • 2-3 Tbsp water ((to thin))
PREP
15M
SODIUM
318MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.