Stuffed Sweet Potato with Quinoa and Roasted Veggies
Prep Time
1 hour
Prep Notes
Free of: refined sugar, wheat/gluten, corn, eggs, soy, dairy
Cooking Time
1 hour
Yields
2-4 servings
Ingredients
Roasted Sweet Potatoes:
2 medium-sized sweet potatoes
1/2 tsp unrefined coconut oil (solid, not melted)
Smoked Paprika Quinoa:
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp avocado oil (for sautéing onion and garlic)
2 ½ cups of dry quinoa
5 cups organic vegetable stock (for quinoa)
2 tbsp organic tomato paste
1 tsp smoked paprika powder
½ tsp cumin powder
½ tsp chili powder
½ tsp salt
Guacamole:
2 avocados, peeled and pit removed
1 lime, juiced
1 tsp extra virgin olive oil
¼ red onion, diced
3-4 garlic cloves, minced
¼ cup cilantro, chopped
1 jalapeno, minced (optional)
Salt and pepper, to taste
Salsa:
1 mango, peeled and pitted, small dice
¼ cucumber, quartered and cut into small pieces
½ cup cilantro, chopped
3 cloves garlic, minced
1 ½ cups diced tomatoes
¼ large red onion, diced
1-2 limes juiced
salt and pepper, to taste
Roasted Asparagus:
1 bunch of asparagus
2 tsp avocado oil
Salt & pepper, to taste
Roasted Mushrooms
1 8oz package sliced Portobello mushrooms
2-3 tsp avocado oil
Salt and pepper, to taste
Sautéed Red & Yellow Peppers
1/2 yellow pepper, seeds removed and sliced into thin strips
1/2 red pepper, seeds removed and sliced into thin strips
1 tbsp avocado oil
Salt and pepper, to taste
Directions
Roasted Sweet Potatoes Directions:
Preheat oven to 450 degrees F. Line a baking sheet with a silicone baking mat, and rub sweet potatoes in a little bit of coconut oil. Place sweet potatoes on baking sheet, and bake for 45-60 minutes, until pierced easily with a fork. Let cool.
Smoked Paprika Quinoa Directions:
In large sauté pan, heat avocado oil over medium-high heat; when oil is starting to heat up, add onions and garlic over medium heat until soft and translucent, about 5 minutes.
Following quinoa package directions, rinse quinoa, then add to pan with onions and garlic. Let toast for about a minute, then add vegetable stock (this gives it more flavor in lieu of water). Add tomato paste and spices, and bring to boil. Turn down heat to low, cover and simmer for 10-15 minutes until water is absorbed. Remove from heat, and set aside.
Guacamole Directions:
In medium bowl, mash avocado with a fork. Add rest of ingredients, and mix until well combined.
Salsa Directions:
Add all ingredients into large bowl and combine.
Roasted Asparagus and Mushroom Directions:
Preheat oven to 375 degrees F. Place asparagus on lined baking sheet, then toss in oil, salt and pepper. Toss mushrooms in oil, salt and pepper. Place on same baking sheet next to asparagus. Roast for 20 minutes, and remove from oven. Let cool down, then cut asparagus into small pieces.
Sautéed Peppers Directions:
In medium sauté pan, heat avocado oil over medium-high heat; when oil is starting to heat up, add pepper slices and heat, tossing a few times for about 5 minutes. Remove from heat.
Build your stuffed sweet potato by layering it with the quinoa, mushrooms, asparagus, peppers, guacamole, and salsa. Enjoy!
Notes
Tips to save time:
- Roast multiple sweet potatoes at one time so that you have them ready for the week
- Purchase store-bought guacamole
- Purchase store-bought salsa
- Purchase chopped onions and peppers