These are my favorite stuffed sweet potatoes; it is comforting, warm, filling, super healthy, and delicious. One of the best things is that is absolutely customizable, you can stuff your sweet potatoes with anything you have in your fridge or pantry. For this recipe I am using what I have left before my weekly shopping…
Sweet potatoes are a staple at home. They last forever and they can be used for breakfast, brunch, dinner, lunch. They are incredibly nutritious (1), packed with fiber, vitamins, antioxidants… and they are also totally versatile! have you seen my breakfast sweet potatoes toasts?
Let’s go!
Gluten-free, Nut-free, Refined Sugar-free, Vegan
Yield: 2 servings
Time: 1 hour
Ingredients
4 small sweet potatoes (or 2 big ones)
1/2 red onion
10 cherry tomatoes
¼ cup parsley
2 Tbsp (30 ml) olive oil
Salt and pepper to taste
1 cup (185 gr) cooked quinoa
Avocado, to garnish (optional)
Chili flakes (optional)
Tahini Sriracha dressing
1/3 cup (80 ml) tahini
2-4 tbsp water (to thin)
1/4 cup (60 ml) lemon
2 Tbsp (30 ml) maple syrup
1/2 tsp garlic powder
1 tbsp Sriracha sauce
Directions
1. First thing, bake your sweet potatoes. Preheat your oven to 200 C. Poke 6 holes in each sweet potato with a fork. Place them on a baking sheet and bake for 50-60 minutes (depending on the size of your sweet potatoes).
2. Prepare the stuffing tossing tomato, parsley and red onion in a big bowl. Add in olive oil, salt and pepper and set aside.
3. Cook your quinoa according your package instructions, or follow my tips for a perfect cooked and fluffy quinoa.
Toss it in the bowl of the tomato, parsley and onion as you would do with a salad. Reserve.
4. Prepare the dressing. Add all the ingredients except for the water, to a bowl, whisk until perfectly combined and add water to thin until you get the preferred texture.
5. When the sweet potatoes are finished baking, remove them from the oven and let them cool for a few minutes, split them open with a sharp knife and transfer them to a plate.
6. Spoon the tomato and quinoa “salad” into the center, garnish with avocado and chili flakes and drizzle as much dressing as you like. Serve immediately.
