Looking for a 100% healthy stuffed sweet potato recipe? You found it! These vegan Kale Quinoa Stuffed Sweet Potatoes are chok full of nutrition and the Out of This World Tahini Herb Sauce on top of them will make you want to eat 500 of them.
I’ve been seeing stuffed sweet potato recipes all over the internet lately but I had never even tried a “baked” sweet potato before.
With a Peruvian mother I obviously grew up eating sweet potato all the time. Or I should better say, was forced to eat sweet potato all the time. I didn’t like it at all when I was a kid. Same story with quinoa.
I actually can’t stop laughing every time a “new” food becomes all hip and starts being considered a super food. About 80% of those foods were part of my daily diet as a child. Quinoa and sweet potato used to be two foods I had to be forced to eat. I didn’t like them at all. Now I absolutely love both of them!!
How to bake Sweet Potatoes
Preheat oven to 350F. With more heat you risk burning the outside while the inside doesn’t cook through).
Don’t bake them stuffed. Keep the sweet potato as whole or cut in half and stuff it once baked through.
Poke the sweet potato all over with a fork so some steam can escape. That way you avoid the potato braking into pieces because of too much pressure inside the skin.
No need to oil or season at this point. Just put the sweet potato in plain.
Depending on the size the sweet potato will be soft within 45 to 70 minutes. If you cut it in half it takes less time than if you leave it as a whole but it’s harder to cut a raw sweet potato in half than a cooked one. It’s a matter of personal choice basically. Either way it tastes delicious.
Poke the sweet potato with a fork to find out if it’s soft. It should be soft like a regular potato.
How to make Stuffed Sweet Potatoes
So now that you know how to bake the sweet potato itself, how does one go about making a stuffed sweet potato? It’s easy, bake the sweet potato first and while it’s baking prepare your favorite stuffing.
Once the sweet potato is tender, remove it from the oven, let it cool down a couple minutes, then mash the flesh with a fork, leaving all in the skin. Top with your stuffing, drizzle with your favorite sauce, such as this Out of This World Tahini Herb Sauce. (It is ESSENTIAL!) and you’re ready to dig in!
Easy peasy :)
Stuffed Sweet Potatoes with Kale and Chickpeas
Sweet potatoes and quinoa are both carbohydrates so you want to make sure to add a green and a protein to your dish. Kale is suuuuper high in Vitamin A and Vitamin C so it’s the perfect green for stuffed sweet potatoes. Chickpeas are a great vegan protein and high on iron, calcium and magnesium. The crunchiness of swiftly cooked sprouted chickpeas complements the recipe in taste and texture, too.
Kale Quinoa Stuffed Sweet Potato Video
Kale Quinoa Stuffed Sweet Potatoes
Looking for a 100% healthy stuffed sweet potato recipe? You found it! These vegan Kale Quinoa Stuffed Sweet Potatoes are choked full of nutrition and the Out of This World Tahini Herb Sauce on top of them will make you want to eat 500 of them.
- 4 medium sweet potatoes
- 1/2 cup quinoa
- 1 cup vegetable broth (or salted water)
- 2 cups chickpeas
- 1 bunch kale
- 1 medium onion
- 1 batch Out of This World Tahini Herb Sauce (see link to recipe in post)
Preheat oven to 350F (180 C).
Poke sweet potatoes all over with a fork (leave as whole or cut in half). Place on a baking sheet with plenty of room between each other.
Once oven is hot, put sweet potatoes in the oven for 50-60 minutes depending on size. You should be able to easily slide in a fork. The flesh should be soft as a regular potato's.
In the meantime, cook quinoa in vegetable broth or salted water by adding both ingredients into a pot, bringing to the boil, covering with a lid and then immediately reduce heat to low. Let simmer until all water is absorbed (about 12 minutes).
Wash, destalk, thinly slice and spin dry kale.
Peel and chop onion.
Heat a medium sized skillet over medium heat and once hot add a splash of olive oil and sauté chopped onions and sliced kale until onion is translucent and kale soft. Add cooked chickpeas for a minute or two to warm up a little. Then add to pot with quinoa.
Once sweet potatoes are cooked through, remove from oven and let cool for a couple minutes.
Cut open in the middle if you didn't before roasting and mash flesh with a fork leaving it in the skins.
Spoon kale quinoa chickpea mix onto the sweet potato skins and generously drizzle with Out of This World Tahini Herb Sauce.