This recipe is VERY overdue.
I’ve made it countless times for the meat-lovin’ hubby aka MLH (he licks his plate clean every time).
I’ve made it for friends who have literally said “Still dreaming about that stuffed sweet potato” or “I tried to make your sweet potato and I’m disappointed it wasn’t nearly as good.”
And of course I’ve made it about a million times for myself- because yeah, these babies are THAT good.
If you follow this blog on the reg you already know I have a major obsession with sweet potatoes because they are:
a). Incredibly nutrient dense (we’re talking high in vitamins b, c and d which are critical to our immune system and glowing, gorgeous skin as well as fiber, iron and magnesium)
b). Available year round and inexpensive AF
c). Extremely satisfying– a low carb, low sugar way to totally satisfy my high-carb, high sugar cravings (always) is a total WIN in my book!
And that’s just the sweet potato!
Now imagine what happens when you bake it until it’s soft, warm and oozing, stuff it with garlicky quinoa and kale and douse it in the most legit peanut sauce you’ve ever tasted? MIND. BLOWN.
But in all seriousness I have blown people’s minds with this recipe- so if you’re looking to impress anyone (including yourself) you should totally hop on this bandwagon.
And in case you’re not totally sold do I need to remind you how it’s plant-based, vegan, gluten-free, and rich in antioxidants, minerals, protein, fiber and vitamins? Didn’t think so.
Baked, Stuffed Sweet Potato with Quinoa & Kale
- 2 large round sweet potatoes, skins scrubbed clean
- 1 cup cooked quinoa (follow instructions on package)
- 6 stalks of kale, washed, de-stemmed and chopped into pieces
- 1 tbsp coconut oil
- 2-4 garlic cloves, minced
- sea salt and black pepper to taste
Creamy Thai Peanut Sauce
- ¾ cup creamy peanut butter
- ⅓ cup gluten-free soy sauce
- ¼ cup water (or coconut milk for extra creaminess)
- ¼ cup rice vinegar
- 3 tbsp maple syrup
- 2 tsp minced ginger
- 2 garlic cloves, minced
- 1 tsp Sriracha sauce
Additional Toppings: Cilantro, Green Onion, Peanuts, Coconut Flakes
- Set aside prep time to bake your sweet potatoes. I usually do this the night before so I can just pop em in the microwave and reheat before dinner. To bake preheat oven to 400 degrees. Place whole sweet potatoes on a pan and bake on one side for 45 minutes to an hour- then flip and do the other side for 45 minutes to an hour. Time will depend on how large the potatoes are. You want them to be very soft and oozing out some of their sweet sticky juice.
- Make your sauce by combining all ingredients together in a blender and blend until smooth- voila! (This can also be done ahead of time).
- Cook quinoa according to package instructions. Once finished start stir-frying kale leaves in a pan over medium- medium high heat with the coconut oil, garlic, sea salt and pepper. Once almost cooked toss in quinoa and stir around an additional minute or two to combine all the flavors.
- If you pre-cooked your sweet potatoes now is the time to pop em in the microwave to reheat. Once warm scoop a large (we're talking LARGE) dollop of peanut sauce into each potato and mash around to mix in. Then add in quinoa/kale mixture and top with more peanut sauce (duh)! Top with whatever you like, I always go for cilantro and coconut flakes.
INSIDER TIP: this sauce will last you for awhile, so I’ll typically bake a bunch of sweet potatoes in advance along with the sauce and then just reheat throughout the week and add in the quinoa/kale. This makes dinner options SO much simpler.
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