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Vegan Stuffed Sweet Potatoes

vegan stuffed sweet potatoes with quinoa, red onions, and avocado cilantro sauce

Easy vegan stuffed sweet potatoes with cumin-spiced quinoa, savory red onions, and a tangy avocado cilantro sauce.

Ingredients

Potatoes:

  • 3 large sweet potatoes (thoroughly rinsed)
  • 3/4 cup dry quinoa (rinsed and drained)
  • 1 1/4 cups water
  • 1/4 teaspoon salt 
  • 1/2 teaspoon cumin
  • 1 tablespoon lime juice (about half a lime, squeezed)
  • 1/4 cup red onion, chopped
  • For serving: red salsa, toasted pepitas, chopped cilantro

Avocado-Cilantro Sauce:

  • 1 avocado
  • 1 cup cilantro, destemmed and roughly chopped
  • 3-4 small limes, juiced 
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 tablespoon maple syrup
  • 2-3 Tbsp water (to thin as needed)

Instructions

  1. Preheat oven to 400 degrees F. Using a sharp knife or fork, poke a few holes in the sweet potatoes to allow steam to escape.
  2. Once oven is preheated, bake sweet potatoes directly on oven rack for 45 minutes – 1 hour, until tender to the touch. Place a baking sheet directly underneath to catch drippings.
  3. While potatoes are baking, add rinsed quinoa, water, a healthy pinch of salt, and lime juice to a small saucepan and bring to a simmer over medium heat. Once gently simmering, reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy.
  4. Remove quinoa from heat and season with ground cumin and salt. Stir, adjust seasonings as desired, and set aside.
  5. To prepare avocado cilantro sauce, add all ingredients besides water to a Vitamix or food processor and blend. Add water as needed to thin. Taste and adjust seasonings as needed. Set aside in refrigerator.
  6. Prepare any remaining toppings, such as chopped onion and chopped cilantro
  7. To serve, split open baked sweet potatoes and gently press in the middle of each sweet potato to create a small hole for fillings.
  8. Fill each potato with quinoa, and top with avocado-cilantro sauce, pepitas, salsa, and fresh chopped cilantro.
  9. Best when fresh. Store leftovers as separate ingredients in covered containers in refrigerator, up to 3 days.

Notes

*Recipe is a guide. Adapt as desired. Adapted from Minimalist Baker’s baked sweet potato recipe.

Keywords: baked sweet potato, quinoa stuffed sweet potato, vegan stuffed sweet potato

Find it online: https://www.plantandvine.com/vegan-stuffed-sweet-potatoes/