Quinoa stuffed Sweet Potatoes

As the crisp air of fall settles in, it's the perfect time to enjoy comforting, wholesome meals made with seasonal ingredients. This Quinoa Stuffed Sweet Potatoes recipe blends the warmth of baked sweet potatoes with the nutty goodness of fair-trade Rainbow Quinoa, complemented by earthy kale, crunchy slivered almonds, and a touch of sweetness from dried cranberries. Packed with protein and flavor, this dish is not only a cozy fall favorite but also highlights ethically sourced ingredients that support sustainable farming practices.

Ingredients

• 4 sweet potatoes
• 1 cup Rainbow Quinoa 
• 2 cups vegetable broth
• 1 TBSP butter (or vegan butter)
• 1 small onion, diced
• 2 cups kale, finely chopped
• 1/2 cup slivered almonds, toasted
• 1/4 cup dried cranberries
• salt and pepper

Directions

1. Preheat the oven to 350 degrees.
2. Bake the sweet potatoes whole for about 1 hours, until fork tender.
3. Meanwhile, cook the quinoa in vegetable broth according to package instructions. 
4. Sauté the onion in butter and olive oil with a pinch of salt, until soft. 
5. Add the kale, almonds and cranberries and sauté until the kale is soft, about 3 minutes.
6. Add the cooked quinoa to the pan and mix together. 
7. Cut the cooked sweet potatoes in half and place on a plate. Add a large scoop of the quinoa stuffing to the potato, and serve.

 
Enjoy!