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November 19, 2015

Quinoa Stuffed Sweet Potatoes

Leslie Durso/lesliedurso.com

  • This dish is easy to put together and will wow even the pickiest of guests with its beautiful presentation. Leslie Durso

Makes 8


4 sweet potatoes

1 cup (225g) quinoa

2 cups (450ml) vegetable broth (stock)

1 tablespoon Earth Balance or similar buttery spread

1 tablespoon olive oil

1 small onion, diced

2 cups (450g) kale, broken into 1-inch pieces

1/2 cup (115g)  dried cranberries, plus more for garnish

Salt and pepper to taste


Bake the sweet potato in the oven at 350 degrees F (175 degrees C) for 1 hour, or until fork tender.

Bring the vegetable broth to a boil in a large pot. Then, add the quinoa and reduce to a simmer. Cook the quinoa for about 20 minutes, or until tender.

While the potatoes and quinoa are cooking, sauté the onion in the buttery spread and olive oil, with a pinch of salt. Add in the kale, almonds and cranberries and continue sautéing until the kale is soft, about 3 minutes. Add the cooked quinoa to the frying pan and mix together.

Cut the sweet potatoes in half lengthwise and scoop out a bit of the flesh to create a bowl shape. Spoon in the quinoa mixture and add a few dried cranberries to each potato for garnish. Serve warm.