The title of this post pretty much sums it up. Sweet potatoes at their finest. Baked until steamy and sticky then stuffed with quinoa, tender miso kale salad and topped with maple chipotle sauce.
I make this recipe at the very least once a month. Meat lovin’ boyfriend thoroughly enjoys it and always requests extra sauce, so I quadruple the original sauce recipe (yes, quadruple).
Besides tasting delicious, sweet potatoes are high in vitamin B6 (helps prevent heart attacks), vitamin c (hello gorg skin), vitamin d (critical to our immune systems), iron (boosts energy levels), AND magnesium (the mineral that promotes relaxation and helps manage stress). Did I mention they’re inexpensive, readily available and extremely versatile (as well as satisfy my constant carb cravings without being high in carbs?!). It’s no wonder I’ve developed a lengthy love affair with the root veg, and I think it’s high time I spread the love.
So without further ado- the recipe as adapted from one of my fave vegan bloggers
1. Scrub your taters with warm water to get off any dirt/residue. Poke holes in the potatoe with a sharp knife then wrap in foil. Stick ’em in the oven for at least an hour at 400 degrees. The time will vary depending on the size on the potato. We like ours big (is there any other way?) so it usually takes about 1 1/2 hours. You’ll know they’re done when the potatoes are soft through and through.
2. Once you’ve popped your taters in the oven put your quinoa on the stove. Cook your quinoa according to package instructions. I’m obsessed with this brand and make 1/2 cup for this recipe.
3. While the quinoa and potatoes are cooking, start on your miso dressing (for the tender kale salad). Put the following in your blender and mix well-
3 Tbsp white miso paste (fridge section – tub)
3 Tbsp apple cider vinegar
2 Tbsp maple syrup
a few dashes black pepper
2 Tbsp olive oil
1 tsp tahini (adds a nutty flavor and added richness)
When you’ve got 5 minutes left on your potatoes, start steaming a head of kale (de-stemmed and chopped). Steam for only 5 minutes so the kale is tender but not over-cooked. Toss the kale with your dressing, chopped avocado, tomato and green onions.
4. Once your potatoes are done baking, remove from foil and slice open to make the final topping-
Maple Chipotle Sauce (quadrupled- trust me)
4 Tbsp baked sweet potatoe (scoop from potatoe)
4Tbsp vegan mayo (Vegenaise)
a few dashes chipotle powder
4tsp maple syrup
5. Layer your potatoes with sauce, quinoa, and more sauce. Top with kale salad and a sprinkle of chives.