It’s Fall!! Well, sort of… Here in Southern California where the temperatures are said to reach the 90’s this week it hardly feels like mid October! But none-the-less I wanted to share with you a super easy and fabulous Fall recipe I whipped up the other night when some friends came over for dinner. This would make a perfect protein substitution for Thanksgiving or a fabulous side dish for those veggies and gluten-free’s coming over for dinner. I hope you enjoy as much as we did 🙂
Quinoa Stuffed Sweet Potatoes
4 sweet potatoes
1 cup quinoa
2 cups vegetable broth
2 tbsps. olive oil
1 small onion, diced
2 cups kale, broken into 1 inch pieces
1/2 cup toasted slivered almonds
1/4 cup (plus) dried cranberries
salt and pepper
Bake the sweet potatoes in a 350℉ oven for 40 minutes to 1 hour or until fork tender. Remove and let cool.
Meanwhile, bring the vegetable broth to a light boil and add the quinoa. Reduce heat to a simmer and cook covered for 10-15 minutes.
Sauté the onion in the olive oil with a pinch of salt until soft. Add in the kale, almonds, and cranberries and sauté until the kale is soft, about 3 minutes. Add the finished quinoa to the frying pan and mix together.
Slice each sweet potato in half lengthwise and scoop out the filling. You can either dice into cubes and add this to your quinoa mixture or save for a later recipe like soup or mashed potatoes.
Fill each potato shell with the quinoa filling and bake in a 350 degree oven for twenty minutes or until warm. Serve immediately.
** These can be stuffed the day before and baked the day of.
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This is one of the best ever recipes! I love all of them, Leslie!!
It would help to add a line in the instructions about scooping out the potato from the skins and dicing it, then adding that with the rest. It’s not in the instructions now and confused me and a few other commenters.
Sounds delicious. I’m going to run out and get some kale. Have everything else.
Hi Linda, It looks like the end of the recipe got cut off, it’s posted now 🙂
The recipes does not tell you what to do after mixing the filling. Do you remove any sweet potato from the skin or make a boat out of it to add the filling. Do you bake them after stuffing them? Recipe doesn’t seem finished
Hi Cindy, looks like the end got cut off! Thanks for letting me know, I fixed it 🙂
Can you use fresh cranberries instead of dried? If so, in what proportion? Thanks, this looks good.
Hi Donna, Fresh cranberries don’t work as well in this recipe. Dry is the way to go. 🙂
Oh my god, I swear this recipe is perfect for me! I love sweet potatoes, quinoa, and kale. I will most definitely be trying this sometime this winter.
Thanks so much for the awesome recipe!
Do you core out the potato and mix the extra back in with the quiona and kale?
Hi Patty 🙂 I actually added the cores to my mashed potatoes. I love mashed potatoes with a combo of yellow potatoes and sweet potatoes!
Amazing! I love adding cranberries to quinoa as well, but I’ve never tried it in such a savory style dish. Thanks for the inspiration.
Why didn’t I think of this?? Delicious!!
this recipe was amazing!
I’m so glad to hear that Janee!
These look so good! I loooove anything sweet potato, and this seem like a perfect opportunity for me to finally try out quinoa! (Which actually looks really good here!)
Thanks Malin! You’ll have to let me know what you think when you try it 🙂
Made it. Loved it. Any thing with kale and quinoa cant be bad; throw in the sweet potatoes what’s not to love.
I read above reply where you mentioned you take the sweet potato core and mix with your mashed potatoes. My question is then, why even bother cooking the sweet potatoes if one doesn’t use the potato, another additional healthy food?
If I was to include the potato in with this recipe what would you suggest, mixing the potato with the quinoa/kale mixture or just placing the mixture on top of cooked potato half after mashing it a bit? I love sweet potatoes and would hate to not include!
Liz, I would dice the insides and add them to the quinoa mix 🙂
I would like to cook this tomorrow, but the recepie does not specify whether to half the sweet potatoes before baking them or cook them hole. Please help!
Cook them whole, then cut them in half. 🙂
What’s a good side dish to go with this?
Hi Mikie, I love serving it with some grilled asparagus or broccoli. I feel like any green would be good with it 🙂
This looks incredible!! Definitely going to try this soon!
I love a stuffed potato, but this one is bright with all the vibrant, healthy fall/winter flavors I love. This would be a lovely contribution to this month’s Shine Supper Club–I hope you’ll join us!
I found this recipe on Pinterest and they were delicious. We love roasted sweet potatoes, but the topping gave them that little something extra special. We always have kale, quinoa and almonds in the house as well so these are absolutely going in our dinner rotation. ~Thanks!!
I’m so happy to hear that Lisa! Thanks for sharing 🙂
I made this & it was a SUCH a hit! my dad loved it, my friends salivated over the pictures 😀
o.m.g. this look AMAZING! must try on Meatless Monday!
Let me know how you like it 🙂
Are these sweet potatoes or yams?
The recipe states sweet potatoes, which are yellow in colour, but the photo seems to show yams, which are orange inside.
This was wonderful! Thanks.
So glad to hear that Kathy!
Just saw you on FOX and friends and I have to say WELL DONE, I have 3 children who have the same views with the majority of this country and youAs I tell my teenage boy and younger children, never let the hateful bigots from the left/media/Hollywood of this country close you down or shut you up as people died and/or risked their life for that right of freedom of speech as my husband did.Ignore those haters , its their problem that they cannot understand the majority have a different view to them.Take care.
I tried these tonight… absolutely amazing! Shot to the top of my favorite recipes list!
I’m so happy to hear that Jody!
Prettiest potatoes ever! Can’t wait to make these!
Love these, I make a batch up and eat them all week for lunch.
Oh yay!! Thanks for sharing Jamie!
What a great idea! They look delicious and healthy. Love the colorful combo of sweet potatoes, quinoa, kale and dried cranberries – can’t wait to give them a try!
Love the recipe- unable to share! You have every obscure, unknown social networking site listed to share… except Pinterest! …Really?? Please include Pinterest on your list of sites! (You have it on top to connect to your Pinterest boards- so why not with the shares?)
DJ, to pin this recipe, roll your curser over the picture and it will say “pin it” 😉
When you baked the sweet potatoes did you bake them whole? Or were they cut in half first?
Hi Natasha! I bake them whole, let them cool and then cut them in half 🙂
I made these last night…..so good!! The only thing I did different was to add the insides of the potatoes to the quinoa and also added curry to the mixture!!
Made this dish tonight & it was a big hit with my non vegan husband & brother in law! Gorgeous color, great flavor. I’m thinking it will taste even better tomorrow after the flavors set in. I simply scooped the sweet potato out & thew away the peel. Topped the potato with the quinoa mixture. Yummy!
So glad to hear this Diane! Thanks for sharing!
This recipe is also good with broccoli slaw and a sprinkle of turmeric, cumin, cayenne and smoked paprika. I omitted the butter altogether and onion…and just used a hint of olive oil and onion powder. Delicious.
Sounds great! Thanks for sharing!
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Thanks Keta, love info on Nelly! Max, I agree, hope she gets a good rest, she earned it! I know I’m in the minority, but I would be just fine with her retiring. I just adore her!
I’m wondering if sweet potatoes need to be used
or could I use yams?
My pregnant daughter is excited for me to be making this delicious dish 🙂
Yes Jan, sweet potatoes or yams are great in this recipe 🙂 Congratulations on the grandchild!
could yams be used instead of sweet potatoe?
Looking forward to making this
Sooooo good!! We enjoy this for dinner somewhat regularly. Today, for Thanksgiving, I made a big Pot of the filling and added diced, baked sweet potato. I’m using as a side dish and a main dish for my vegetarian…..so good! Thanks for such a great idea and Happy Thanksgiving!
That’s great Teresa! I hope you had a wonderful Thanksgiving!
Made this for Thanksgiving and it was delicious. I don’t really cook so I was excited about how easy this was. The flavors melded perfectly! I will make this for my very non-vegan family back home. Thank you!
I made these today. The only adjustment was I scooped out the potatoes and diced the insides into bite sized pieces then mixed them into the quinoa mixture. Hubby has already requested a repeat of this one! Which is the indication of a winning recipe in my house!
Great! Thanks for sharing Mrs. Kelly 🙂
Thanks for the great recipe! Just made this for lunch for my hubby and myself 🙂 I topped it with a poached egg, and added some curry powder! Super delish!
LOVE that idea with egg and curry!!
Can these be made a day or two ahead of time, or will the potatoes get too mushy?
Hi Ryan, You can make the stuffing before hand, but I would not make the potatoes until you were going to use them. You are right, they will get too mushy.
Wonderful, thanks for the quick response!
I was going to make these tonite and freeze them for Thanksgiving this week. After reading this comment, I have second thoughts. All of the ingredients are ready to go:-(
Hi Deb, I would not freeze them. If you want to make ahead, I would make the quinoa mix and refrigerate that. It should last 5 days. Then bake the potatoes the day of and stuff them then.
Love this! I add a squeeze of lemon over the kale at the end. So good!
Planning on making this dish for my mom and I tonight and was wondering how well leftovers store. Any tips?
Hi Sarah, I hope this went well! If you reheat the next day in a toaster oven or in the oven you will be good. Just drizzle a little olive oil on them before you heat and they will stay moist and yummy!
Making this recipe for the second time this week! Well, the quinoa part.
That makes me so happy to hear Tessa 🙂
what is the calories and carbs count?
Being allergic to almonds, I’m thinking pumpkin seeds would be a good substitution. Should I toast them or use as is, raw, unsalted?
I would definitely toast them 🙂
I wish that this had the nutritional facts like amount of protein so I would know if the meal was indeed balanced.
It was delicious and easy to follow. Next time I’m going to add either some mint, basil or cilantro for extra zing. Thanks so much for the inspiration.
What is the calorie count per serving?
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