Why You’ll Love Quinoa Stuffed Sweet Potatoes With Tahini Sauce Recipe
This dish strikes the perfect balance between comfort and nutrition. Roasting sweet potatoes brings out their tender sweetness, while the quinoa filling adds a delightful texture and a boost of protein. Kale is a great addition for its earthy flavor and nutrients, while toasted hazelnuts provide a satisfying crunch. The tahini sauce ties everything together with its rich creaminess and tangy lemon undertones.
Ingredients
For the roasted sweet potatoes:
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2 medium sweet potatoes
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1 cup cooked quinoa
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1 tablespoon olive oil
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1 small shallot, diced (or red onion)
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2 cloves garlic, minced
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1 cup chopped kale
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½ lemon, juiced
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½ cup toasted hazelnuts
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Salt and pepper to taste
For the tahini sauce:
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1 tablespoon tahini
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1 teaspoon lemon juice
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Pinch of salt
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1–2 tablespoons water (to thin out the sauce)
Instructions
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Using a fork, prick the sweet potatoes all over to allow steam to escape while baking. Place them on a baking sheet or in a dish and bake until soft, about 35 to 45 minutes. You’ll know they’re done when they can be easily pierced with a knife.
Step 2: Prepare the Quinoa Filling
While the sweet potatoes are baking, heat olive oil in a sauté pan over medium heat. Add the diced shallot and minced garlic to the pan, sautéing for about 3 to 5 minutes until fragrant and softened. Add the cooked quinoa, chopped kale, and lemon juice to the pan. Stir to combine and cook for another 2 to 3 minutes until the kale wilts and the quinoa mixture is heated through. Season with salt and pepper to taste. If you want to add more protein, this is a great time to stir in cooked chickpeas or black beans.
Step 3: Prepare the Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, and a pinch of salt. Add water, one tablespoon at a time, until the sauce reaches a smooth, drizzle-able consistency.
Step 4: Assemble the Sweet Potatoes
Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice them open lengthwise, being careful not to cut all the way through. Use a spoon to gently fluff the inside of the sweet potatoes and create space for the quinoa mixture. Spoon the quinoa filling into each sweet potato, packing it in gently.
Step 5: Drizzle with Tahini Sauce
Finally, drizzle the prepared tahini sauce over the stuffed sweet potatoes. For an extra layer of flavor and crunch, sprinkle some toasted hazelnuts over the top before serving.
Variations
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Swap the Kale: If you’re not a fan of kale, feel free to substitute with spinach, Swiss chard, or another leafy green of your choice.
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Change the Crunch: Instead of hazelnuts, you can use toasted pepitas or chopped walnuts for a different texture.
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Different Sauces: If tahini isn’t your thing, you could use a lemon-garlic sauce, avocado dressing, or a simple vinaigrette to dress the sweet potatoes.
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Extra Protein: For additional protein, consider adding cooked chickpeas, black beans, or even tofu to the quinoa mixture.
Storage and Reheating
Refrigerator: Store leftover quinoa stuffed sweet potatoes in an airtight container in the fridge for up to 4 days.
Freezer: These stuffed sweet potatoes freeze well for up to 3 months. To reheat, simply thaw in the fridge overnight before warming them in the microwave or a 350°F (175°C) oven.
Reheating: To reheat, place the stuffed sweet potatoes in the microwave or a preheated oven until warmed through.
Frequently Asked Questions
How do I cook quinoa for this recipe?
Start by rinsing the quinoa under cold water. In a pot, combine the rinsed quinoa with water in a 2:1 ratio (two parts water for each part quinoa). Bring the mixture to a boil, then reduce the heat and simmer covered for 15 to 20 minutes until the quinoa is cooked and fluffy.
Can I make this gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure that all your ingredients, like tahini, are certified gluten-free.
Can I make this dish ahead of time?
You can prepare the sweet potatoes and cook the quinoa in advance. Simply store them separately and assemble the dish just before serving.
Can I add more vegetables to the filling?
Definitely! Feel free to include bell peppers, roasted squash, or even corn for extra flavor and nutrition.
Is this recipe vegan?
Yes, this recipe is plant-based and vegan-friendly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage.
Conclusion
Quinoa stuffed sweet potatoes with tahini sauce make for a perfect meal that’s both satisfying and nourishing. With the balance of flavors and textures, this dish is not only easy to make but also incredibly versatile. Whether you enjoy it as a main course for lunch or dinner, or as part of a meal prep, it’s a delicious way to enjoy wholesome ingredients.
