Quinoa Stuffed Sweet Potatoes

Preparation 5 mins 2018-04-26T00:05:00+00:00
Cook Time 45 mins 2018-04-26T00:45:00+00:00
Serves 2     adjust servings


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

for the tahini

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


  • Preheat the oven to 400ºF. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.
  • Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Saute the garlic and shallot until fragrant, about 3 – 5 minutes. Add the cooked quinoa, hazelnuts and kale, drizzle with lemon juice and season with salt and pepper. Turn down to low and stir occasionally until the sweet potatoes are done.
  • When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.
  • Serve immediately.