Quinoa Stuffed Sweet Potatoes & Thanks

Vegan quinoa stuffed sweet potatoes with avocado, cashews, cumin, paprika and cinnamon. A simple meal loaded with flavour.
Vegan quinoa stuffed sweet potatoes with avocado, cashews, cumin, paprika and cinnamon. A simple meal loaded with flavour.

I have been overwhelmed with joy this past week – in awe of the wonderful friends I have and the support I have received from sharing this blog. I have received so many kind words from so many of you that I am left with no words to describe how grateful I am. A million thank yous for all of it – it means the world to me.

Vegan quinoa stuffed sweet potatoes with avocado, cashews, cumin, paprika and cinnamon. A simple meal loaded with flavour.
Since Thanksgiving is not celebrated here in France, I missed the opportunity to throw on a pair of stretchy pants and eat my heart out on home cooked turkey, stuffing and pumpkin pie – something that I would have really love to do this past weekend. Instead, the weekend was spent hiking through the mountains and taking in the fall colors, the meal was a cheese fondue and shared with some new friends, and I spent a lot of time thinking about the wonderful friends and family I have back home. Lucky, grateful and so much to be thankful for.
We did get to eat something stuffed though – these yummy sweet potatoes. They may not be turkey dinner, but they are hearty, healthy and jam packed with all things delicious. One of my new favorite meals and hopefully – soon to be one of yours too!
Vegan quinoa stuffed sweet potatoes with avocado, cashews, cumin, paprika and cinnamon. A simple meal loaded with flavour.
Vegan quinoa stuffed sweet potatoes with avocado, cashews, cumin, paprika and cinnamon. A simple meal loaded with flavour.

Quinoa Stuffed Sweet Potatoes

Serves 2 – If you want to make more or less the recipe can be easily halved or doubled. Adjust spices to your own tastes, if you like it spicier add more cayenne. Halfway through cooking you can taste and adjust seasoning to your liking!

Ingredients

  • 2 small/medium sweet potatoes
  • Olive oil
  • Salt and pepper
  • 1/2 cup quinoa
  • 1 cup cooked chickpeas
  • 1 cup coconut milk
  • 1 tablespoon chili powder
  • 1/2 tablespoon paprika
  • 1-2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 ripe avocado
  • 1 lime
  • Bunch cilantro
  • Roasted, unsalted cashews
What to do
  1. Preheat the oven to 375°F (190°C)
  2. Rinse and dry the sweet potatoes. Place on a baking sheet and drizzle with olive oil and sprinkle with salt – bake for about an hour or until soft
  3. While the potatoes are baking combine the quinoa, chickpeas and spices in a saucepan and add the coconut milk
  4. Bring to boil, then cover and simmer – after 10 minutes, check the quinoa and add water if needed. Adjust the spices to taste and season with salt and pepper
  5. Once the potatoes are done remove from the oven and set aside until cool enough to handle
  6. Split the potato skin down the top middle and remove the flesh, trying to keep the skin intact
  7. Add the potato flesh to the quinoa mixture and stir so well combined
  8. Spoon the quinoa mixture back into the empty potato skins until well stuffed and place back in the oven at 350 F for about 15 minutes
  9. Top with cilantro, avocado and cashews, serve with lime wedge

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  • Kelsey

    Made these for lunch today & holy cow! Best way to eat a sweet potato that’s for sure. I did not have chickpeas so I used black beans & it was super scrumptious 🙂 thank you for sharing! As a vegan, your recipes are very inspiring.

    • Thank you so much, Kelsey! Using black beans is a great idea – must have been delicious! Will have to try that for dinner this week 🙂 Thanks for sharing x