Quinoa-Stuffed Sweet Potatoes

By Minimalist Baker

10-ingredient quinoa stuffed sweet potatoes with salsa, tortilla chips, and a creamy avocado-cilantro sauce! A hearty plant-based entrée or side.

Ingredients

• 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))
• 1/4 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))
• 1/4 tsp each sea salt and cumin ((plus more to taste))
• 1/4 tsp each sea salt and cumin ((plus more to taste))
• 1 Tbsp sweetener of choice ((such as maple syrup or agave nectar))
• 2-3 Tbsp water ((to thin))

Instructions

1. 1

   Preheat oven to 400 degrees F (204 C). Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.

2. 2

   Once oven is hot, bake sweet potatoes directly on oven rack (with a baking sheet below to catch any drippings) for 45 minutes - 1 hour, or until tender to the touch. Time will vary depending on size of potato.

3. 3

   In the meantime, heat a small saucepan over medium-high heat. Once hot, add rinsed quinoa and toast for 3-5 minutes, or until all water is evaporated and quinoa is fragrant and slightly toasted.

4. 4

   Add water, a pinch of sea salt, lime juice and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy. (For more tips, see this helpful article from Food52.)

5. 5

   Remove quinoa from heat and season with another healthy pinch sea salt and 1/4 tsp ground cumin (amount as original recipe is written // adjust if altering batch size). Stir, adjust seasonings as desired, and set aside, slightly covered.

6. 6

   To prepare dressing, add all ingredients besides water to a blender or food processor and blend. Add only enough water to encourage blending. Scrape down sides as needed.

7. 7

   Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.

8. 8

   Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips (optional).

9. 9

   To serve split open baked potatoes and gently press in on both ends to allow room for toppings. Fill each potato with 1 Tbsp salsa, and 1/4 - 1/2 cup cooked quinoa.

10. 10

    Top with a healthy drizzle of avocado-cilantro sauce, and any other desired toppings (hot sauce, extra cilantro, and tortilla chips being my favorite). Best when fresh, though leftovers store separately in the refrigerator up to 2 days.