Stuffed Sweet Potato Recipe with Quinoa and Tahini Sauce
Thank you for reading this post, don't forget to subscribe!Today, we’re diving into the world of Stuffed Sweet Potato Recipe – a vibrant, nutrient-packed dish that seamlessly blends roasted sweet potatoes, protein-rich quinoa, and fresh vegetables. Follow along for a step-by-step recipe that promises not just a delicious meal but a celebration of health and flavor.
Stuffed Sweet Potato Recipe Ingredients:
- 2 sweet potatoes, halved and roasted
- 100g boiled quinoa
- 1/3 cup (50g) black olives, chopped
- 10-12 cherry tomatoes, chopped
- 1 small red onion, chopped
- 1 avocado, chopped
- 1/3 cup (50g) sweet corn
- 1 tablespoon olive oil
- Lemon juice
- Salt
- Tahini Sauce:
- 1 tablespoon tahini
- Lemon juice
- 2 tablespoons water
- Salt
- Garlic
- Chopped parsley for garnish
Stuffed Sweet Potato Recipe Step-by-Step Instructions:
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Halve the sweet potatoes and place them on a baking sheet. Roast for 30-40 minutes until they are fork-tender. This process enhances the natural sweetness of the potatoes.
Step 2: Prepare the Quinoa
While the sweet potatoes are roasting, cook 1/3 cup (50g) of quinoa according to package instructions. Once cooked, set it aside to cool.
Step 3: Create the Veggie Mix
In a large mixing bowl, combine the chopped black olives, cherry tomatoes, red onion, avocado, and sweet corn. This vibrant mix adds a burst of colors, flavors, and a variety of nutrients to your dish.
Step 4: Assemble the Filling
Add the cooled quinoa to the vegetable mix. Drizzle olive oil, squeeze fresh lemon juice, and sprinkle salt to taste. Gently toss everything together, ensuring an even distribution of flavors.
Step 5: Prepare the Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, water, salt, and minced garlic. Adjust the consistency with water to achieve a pourable sauce.
Step 6: Fill the Sweet Potatoes
Once the sweet potatoes are out of the oven, gently scoop out a bit of the flesh to create a well. Fill each sweet potato half generously with the quinoa and vegetable mix.
Step 7: Drizzle with Tahini Sauce
Pour the prepared tahini sauce over the stuffed sweet potatoes. The creamy texture of tahini adds a luxurious finish to the dish, enhancing both taste and visual appeal.
Step 8: Garnish with Chopped Parsley
Sprinkle a handful of freshly chopped parsley over the stuffed sweet potatoes. This not only adds a pop of green but also introduces a layer of freshness to the dish.
Stuffed Sweet Potatoes
These Stuffed Sweet Potatoes with Quinoa and Tahini Sauce are a testament to the fact that healthy eating can be a delightful and flavorful experience. By combining nutrient-rich ingredients and a variety of flavors, you've created a dish that not only satisfies your taste buds but also nourishes your body.
Whether you're a seasoned chef or a novice in the kitchen, this step-by-step guide ensures that crafting a wholesome, visually appealing meal is within reach. So, gather your ingredients, embrace the joy of cooking, and savor every bite of this nutritious masterpiece. Your body and taste buds will thank you!
Ingredients
- 2 sweet potatoes, halved and roasted
- 100g boiled quinoa
- 1/3 cup (50g) black olives, chopped
- 10-12 cherry tomatoes, chopped
- 1 small red onion, chopped
- 1 avocado, chopped
- 1/3 cup (50g) sweet corn
- 1 tablespoon olive oil
- Lemon juice
- Salt
- Tahini Sauce:1 tablespoon tahini, lemon juice, 2 tablespoons water, salt, garlic
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400ºF (200ºC).
- Halve the sweet ptatoes and place them n a backing sheet, Dizzle with olive oil, sprinkle salt, and roast for 30-40 minutes or until tender.
- Cook quinoa according to package instructions.
- In a mixing bowl, combine boiled quinoa, chopped olives, cherry tomatoes, diced avocado, chopped red onion, and sweet corn. Dizzle oive oil, add lemon juice and salt to taste. Mix well.
- Scoop out a bit of the flesh from each sweet potato half to make room for the filling.
- Stuff each sweet potato half with the quinoa and vegetable mixture.
- Spoon the tahini sauce over the stuffed sweet potatoes.
- Sprinkle chopped parsley over the stuffed sweet potatoes for freshness and color.
- Arrange on a serving platter and enjoy!
Notes
- Feel free to adust ingredient quantities and seasoning to suit your taste preferences.
- Feel free to personalize the filling according to your preferences.
- Consider additing ingredients like roasted vegetables, tofu, or nuts for added flavor and texture.
- The recipe provides a great base, but don´t hestitate to get creative and make it uniquely yours.
And guess what? My non-vegan friends are totally blown away by these Stuffed Sweet Potato Recipe with Quinoa and Tahini Sauce! It’s wild how a dish that started as my little plant-based experiment has become the talk of the town, even among my meat-loving buddies. The roasted sweet potatoes, loaded up with quinoa, veggies, and a luscious tahini drizzle, have managed to win over the skeptics. The mix of flavors and textures has them coming back for seconds, and I can’t help but revel in the surprise on their faces when they realize vegan food can be so good. It’s like breaking down stereotypes one stuffed sweet potato at a time! So, if you’ve got non-vegan friends who still think vegan food is all lettuce and twigs, give this recipe a shot. You might just witness a culinary conversion in real-time!
Now, dear readers, I invite you to share your thoughts and experiences. What other creative twists or additions would you incorporate into these Stuffed Sweet Potatoes to make them uniquely yours? Whether it’s a favorite herb, an additional veggie, or a personal touch to the tahini sauce, I’d love to hear about your culinary adventures and the delightful variations you bring to this recipe. Feel free to leave your comments below, and let’s continue this journey of culinary exploration together!
Happy cooking and savoring the goodness of each bite!
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