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

Ingredients

POTATOES + TOPPINGS

  • < span class="wprm-recipe -ingredient quantity">4 medium m Sweet potatoes (rinsed well // preferably organic)
  • 3/4 cup dry white quinoa (rinsed and drained very well*)
  • 1 1/4 Cups Water
  • 1/4 TL any sea salt and cumin (more to taste)
  • 1/2 medium Lime, juiced (1/2 lime makes ~1 tbsp or 15ml)
  • 1/4 cup Red onion, sliced
  • 1/4 cup Salsa of your choice
  • Tortilla chips, shredded < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(optional)
  • Grilled Nuggets (pumpkin seeds // optional)
  • < /div>

    < h 4 class="wprm-recipe-group-name wprm-recipe-ingredients-group-name wprm-block-text-bold"> AVOCADO-CILANTRO SAUCE
      < li class="wprm-recipe-ingredient" style="list-style-type : disc ;">1 small ripe avocado
    • 1 cup chopped coriander
    • 3-4 small limes, juiced < span class="wprm-recipe-ingredient- wprm- Recipe-Ingredient-Notes-Faded">(3-4 small limes make about 7 tbsp or 105 ml)< /li>
    • 2 Soup Olive or avocado oil (optional // add creaminess // or add more water)
    • 1/4 TL < span class="wprm -recipe ingredient name">sea salt and cumin each (and more to taste)
    • 1 Càs Sweetener by Wah l (like maple syrup or agave nectar)
    • 2-3 tablespoon water (thin)< /li>

    Instructions

    • Preheat the oven to 204°C. Poke a few holes in the sweet potatoes with a sharp knife to allow the steam to escape.
    • Once the oven is hot, bake the sweet potatoes directly on the oven rack (with a baking sheet underneath to catch the juices) for 45 minutes to 1 hour, or until tender. They feel soft. The time varies depending on the size of the potato.
    • Meanwhile, heat a small saucepan over medium-high heat. Once the quinoa is hot, add it and toast for 3-5 minutes or until all the water has evaporated and the quinoa is fragrant and lightly toasted.
    • Add water, a pinch of sea salt, lime juice and bring to a boil. Then reduce the heat to low and cover. Cook for 15 to 20 minutes or until all the liquid is absorbed and the quinoa is fluffy. (See this helpful article by Food52.)
    • Remove the quinoa from the heat and season them with a another healthy pinch of sea salt and 1/4 tsp ground cumin (amount as directed in original recipe // adjust if batch size is changed). Stir, season to taste and set aside, lightly covered.
    • To prepare the dressing add all the ingredients more water to one Mixer or Food Processor un mix d. Add just enough water to encourage mixing. Scratch off the sides as needed.
    • Flavour and adjust the spices as needed by adding more lime, salt, cumin or add sweetener of your choice. Set aside.
    • Prepare remaining toppings such as chopped onion, cilantro, or shredded tortilla chips (optional).
    • < div class="wprm- Recipe-Instruction-Text" style="margin-bottom:5px";="">To serve, open the cooked potatoes and gently press both ends to make room for the toppings. Top each potato with 1 tablespoon salsa and 1/4 to 1/2 cup cooked quinoa.
  • Drizzle with a healthy dash of avocado – Cilantro sauce and any other toppings you want (the hot sauce, extra cilantro, and tortilla chips are my favorites). Best fresh, but leftovers keep separately in the fridge for up to 2 days.
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