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Quinoa-Stuffed Sweet Potatoes with Avocado-Cilantro Sauce Recipe

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4.2 from 4 reviews

This wholesome recipe for Quinoa-Stuffed Sweet Potatoes combines the natural sweetness of baked sweet potatoes with fluffy, lightly toasted quinoa and a zesty avocado-cilantro dressing. Packed with fresh lime juice, cumin, and crunchy toppings like pepitas and crushed tortilla chips, this dish is colorful, flavorful, and perfect for a nutritious lunch or dinner.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes (well rinsed, organic when possible)

Quinoa Filling

  • 3/4 cup dry white quinoa (very well rinsed and drained)
  • 1 1/4 cups water
  • 1/4 tsp sea salt
  • 1/4 tsp ground cumin
  • 1/2 medium lime, juiced (approximately 1 Tbsp or 15 ml)

Avocado-Cilantro Dressing

  • 1 small ripe avocado
  • 1 cup cilantro, chopped
  • 3–4 small limes, juiced (approximately 7 Tbsp or 105 ml)
  • 2 Tbsp olive or avocado oil (optional, adds creaminess; or sub more water)
  • 1/4 tsp sea salt
  • 1/4 tsp ground cumin
  • 1 Tbsp sweetener of choice (such as maple syrup or agave nectar)
  • 2–3 Tbsp water (to thin as needed)

Additional Toppings and Garnishes

  • 1/4 cup red onion, sliced
  • 1/4 cup salsa of choice
  • Tortilla chips, crushed (optional)
  • Toasted pepitas (pumpkin seeds, optional)

Instructions

  1. Preheat and prepare sweet potatoes: Preheat your oven to 400°F (204°C). Using a sharp knife, poke a few holes in each sweet potato to allow steam to escape during baking.
  2. Bake sweet potatoes: Place the sweet potatoes directly on the oven rack with a baking sheet below to catch any drippings. Bake for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork. Bake time varies depending on the size of the potatoes.
  3. Toast quinoa: Meanwhile, heat a small saucepan over medium-high heat. Add the rinsed and drained quinoa and toast it for 3-5 minutes, stirring occasionally, until the quinoa is fragrant and any remaining water evaporates.
  4. Cook quinoa: Add 1 1/4 cups water, a pinch of sea salt, and the juice of 1/2 a lime to the saucepan. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes until all liquid is absorbed and quinoa is fluffy.
  5. Season quinoa: Remove the quinoa from heat. Stir in another pinch of sea salt and 1/4 tsp ground cumin. Taste and adjust seasoning as desired. Cover and set aside.
  6. Make avocado-cilantro dressing: In a blender or food processor, combine the small ripe avocado, chopped cilantro, juice of 3-4 small limes (about 7 Tbsp), olive or avocado oil (if using), 1/4 tsp sea salt, 1/4 tsp cumin, and 1 Tbsp sweetener. Blend until smooth, adding 2-3 Tbsp water gradually to reach desired consistency. Scrape down the sides as needed.
  7. Adjust dressing seasoning: Taste the dressing and adjust by adding more lime juice, salt, cumin, or sweetener to suit your preferences. Set aside.
  8. Prepare toppings: Slice red onion, chop cilantro, crush tortilla chips (if using), and toast pepitas as desired to have toppings ready.
  9. Assemble stuffed sweet potatoes: When sweet potatoes are baked and cool enough to handle, cut them open and gently press the ends to create room for fillings. Spoon about 1 Tbsp salsa into each potato followed by 1/4 to 1/2 cup of the cooked quinoa filling.
  10. Add finishing touches: Drizzle the stuffed potatoes generously with the avocado-cilantro dressing and top with red onion slices, additional cilantro, crushed tortilla chips, toasted pepitas, or hot sauce as preferred. Serve fresh. Leftovers should be stored separately in the refrigerator and consumed within 2 days.

Notes

  • Rinsing quinoa thoroughly before cooking removes its natural bitter coating called saponin for a better taste.
  • Roasting sweet potatoes directly on the oven rack ensures even cooking and caramelization.
  • The avocado-cilantro sauce adds creaminess and brightness; adjusting water amount controls thickness.
  • Optional toppings like crushed tortilla chips and toasted pepitas add a pleasing crunch.
  • This dish is best enjoyed fresh but leftovers keep well in the fridge for up to 2 days if stored separately.
  • You can adjust lime, cumin, and sweetener amounts in the dressing to tailor acidity and sweetness to your taste.

Find it online: https://bitezly.com/quinoa-stuffed-sweet-potatoes-with-avocado-cilantro-sauce-recipe/