Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Sweet Potatoes with Quinoa, Kale, and Hazelnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

Delicious and nutritious stuffed sweet potatoes filled with quinoa, kale, and toasted hazelnuts, topped with a creamy tahini lemon dressing. This vegetarian dish is perfect as a wholesome lunch or dinner option that's both flavorful and satisfying.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes

Quinoa Filling

  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • 1 small shallot, diced (or red onion)
  • 2 cloves garlic, minced
  • 1 cup chopped kale
  • ½ cup hazelnuts, toasted
  • ½ lemon, juiced
  • Salt & pepper to taste

Tahini Dressing

  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 to 2 tablespoons water (to thin)

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400ºF (200ºC). Puncture the sweet potatoes several times with a fork to allow steam to escape during baking. Place them in a baking dish and bake until the potatoes are tender and a knife slides easily into the flesh, approximately 35 to 45 minutes depending on the size of the potatoes.
  2. Prepare Quinoa Mixture: While the sweet potatoes bake, heat the olive oil in a sauté pan over medium heat. Add the diced shallot and minced garlic, sautéing for about 3 to 5 minutes until fragrant and softened. Stir in the cooked quinoa, toasted hazelnuts, chopped kale, and drizzle with the juice of half a lemon. Season with salt and pepper to taste. Reduce the heat to low and stir occasionally until the sweet potatoes are ready.
  3. Stuff the Sweet Potatoes: Remove the baked sweet potatoes from the oven and allow them to cool slightly until they are safe to handle. Place each sweet potato on a plate and carefully cut them lengthwise down the center. Using a spoon, fill the cavity of each potato generously with the quinoa mixture.
  4. Prepare and Add Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and enough water (1 to 2 tablespoons) to achieve a smooth, pourable consistency. Drizzle this creamy tahini dressing over the stuffed sweet potatoes just before serving.
  5. Serve: Serve the stuffed sweet potatoes immediately while warm and enjoy a hearty, flavorful meal.

Notes

  • Make sure to toast the hazelnuts to enhance their flavor and crunch.
  • You can substitute kale with other leafy greens such as spinach or Swiss chard if preferred.
  • For a vegan version, ensure tahini is used as the dressing; this recipe is vegetarian and vegan-friendly.
  • Leftover quinoa filling can be stored separately in the fridge for up to 3 days.
  • Adjust the amount of tahini dressing based on your taste preference.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian, International
  • Diet: Vegetarian

Find it online: https://avascooking.com/stuffed-sweet-potatoes-with-quinoa-kale-and-hazelnuts-recipe/