I keep seeing quinoa-stuffed sweet potato recipes floating around, and I’ve been meaning to try them out for a while. My version stuffs the sweet potatoes with a kale and quinoa mixture — how can you go wrong with three “superfoods”? Guess what, though? It’s not just about getting those high-nutrient foods in. The flavors also go really well together, and it makes for a hearty but not too-filling dinner.
I didn’t use any specific recipe as a jumping-off point, I just kind of winged it. I intended to use pine nuts, but I had pumpkin seeds instead, and I think they made a great substitution.
Even the hubby, who is a sweet potato skeptic, was impressed. Nora eschewed her own potato, but happily gobbled up her Daddy’s leftovers. Toddlers. She has also taken to calling anything green and leafy “kale” and picking it out of her food… but she happily ate up the stuffing, kale and all, in this dinner. Go figure.
- 4 medium-sized sweet potatoes
- ¼ cup quinoa, rinsed well*
- ½ cup vegetable broth
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 small bunch kale,** tough stems removed and leaves finely chopped
- ¼ cup pumpkin seeds (or pine nuts)
- Salt and pepper to taste
- ¼ cup grated parmesan***
- Preheat the oven to 350°. Scrub the sweet potatoes and place them directly on the rack with a sheet of foil below to catch any drips. Bake for 1 hour, or until tender. Set aside to cool. Maintain oven temperature.
- Meanwhile, bring the quinoa and vegetable broth to a boil in a small saucepan. Lower heat to a simmer, cover and cook until the liquid is absorbed and the grain spirals out, about 15-20 minutes. Set aside.
- Heat the olive oil over medium-high heat in a large saute pan. Add the onion and saute until soft and translucent, and then add the chopped kale. Stir until wilted but still bright green, about 5-7 minutes.
- Stir in the pumpkin seeds and stir until a little toasted. Add the cooked quinoa and stir to combine.
- When the sweet potatoes are cool enough to handle, remove the top ¼-inch of each one and scoop out the insides, leaving about ¼-inch of the flesh around the edges.
- Mash the removed sweet potato in a large bowl, and then add the quinoa mixture. Stir to combine and add salt and pepper to taste.
- Line a cookie sheet with foil and place the sweet potato shells on it. Fill each shell with a generous portion of the quinoa-sweet potato mixture, rounding the top. Sprinkle with parmesan and bake for 10-15 minutes, or until the cheese is melted and the sweet potatoes are heated through.