Gourmet Veggie Mama

Quinoa-Stuffed Sweet Potatoes with Kale

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.

Quinoa-stuffed sweet potatoes with kale and pumpkin seeds

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.

5.0 from 1 reviews
Quinoa-Stuffed Sweet Potatoes with Kale
Serves: 4
  • 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***
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the pumpkin seeds and stir until a little toasted. Add the cooked quinoa and stir to combine.
  5. 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.
  6. 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.
  7. 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.
* This will make about 1 cup of cooked quinoa. If you happen to have already-cooked quinoa, then by all means, start with that instead, as it will allow you to skip a step. I like to make big batches of quinoa and freeze the leftovers in 1 to 2 cup increments, as it freezes well. ** I used lacinato kale, which is what we grow in our garden (it's my favorite variety for its softer leaves and milder flavor), but any kind of kale will do. *** This recipe can easily be made vegan by omitting the cheese.


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9 Thoughts on “Quinoa-Stuffed Sweet Potatoes with Kale

  1. I’ve also been seeing a ton of stuffed sweet potato recipes lately. I definitely need to try these!
    Michelle Collins recently posted..Easter Candy Giveaway from Lake Champlain ChocolatesMy Profile

  2. Lauren,
    I really like your photo–I was reading an article on food photography styles and this type, the dark photo with highlights on the food, is an up and coming trend. Nicely done.
    kirsten@FarmFreshFeasts.com recently posted..Pasties–A Meat Pie for Pi DayMy Profile

  3. Good stuff! I’ll recommend this to my mom, she’s looking for veggie based dishes she can include in her list. She’s on 80% plant meal diet.
    Cristina recently posted..Portrait of a FreelancerMy Profile

  4. holly langford on March 13, 2013 at 12:27 pm said:

    I am making this tomorrow night and taking it to family dinner. I am always looking for a new way to cook sweet potatoes AND quinoa. I don’t have pine nuts and couldn’t find plain pumpkin seeds at the store… Only the salted and roasted. So I guess I’m just gonna omit the seeds… I do have hemp seeds on hand?

    • Hmmm… I have never had hemp seeds before, but they would definitely add some good protein punch. Do they taste nutty? If so, I’d say throw them in! Let me know how it works out for you.

  5. holly langford on March 14, 2013 at 10:09 pm said:

    It was a hit at family dinner! ;-D and I personally thought it was very good. Thanks so much for the recipe. I did add the hemp seeds, probably only about an 1/8 cup but I think 1/4 cup would have been fine too.

  6. I love this recipe! We made it with a side of broccoli. It was filling and loaded with healthy proteins. I am going to post this to my blog and Facebook page. Thank you for sharing!

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