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I do enjoy cooking, but when life is busy I don’t like cooking at all. It feels like another thing on the to do list and it stresses me out. But when there’s more margin in my life…cooking actually slows me down.
QUINOA STUFFED SWEET POTATOES:
Ingredients
- 3 medidientsum sweet potatoes
- 1/4 cup dried quinoa
- 1/2 cup water
- 1/2 tablespoon extra virgin olive oil
- 1/4 red onion, chopped
- 1/2 medium zucchini, chopped
- 1/4 apple chopped
- 1 stalk celery, chopped
- 2 tablespoons raisins, dried cherries, or dried cranberries
- 1/2 teaspoon dried sage
- 1/2 teaspoon curry powder
- Sea salt to taste
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon white balsamic vinegar
- Toasted pumpkin seeds
- Tahini
Directions
- Preheat oven to 350F. Place sweet potatoes on a baking sheet.
- Bake for 45-50 minutes, until fork tender.
- While the sweet potatoes are cooking, prepare filling. Add quinoa and water to a small saucepan; bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes. Transfer to a bowl when cooked.
- In the same saucepan over medium heat, add oil. Add onion, zucchini, apple, and celery; cook for 5-7 minutes, until tender. Add raisins, sage, curry powder, and salt; stir.
- Add chickpeas and balsamic vinegar. Cook until heated through.
- When sweet potatoes are done, remove from the oven. Slice in half. Scoop out a little from each half; set aside the scooped sweet potato to enjoy later.
- Scoop some filling into the center of each sweet potato half. Bake for 10 more minutes.
- Top with pumpkin seeds and drizzle with tahini. Serve with veggies and enjoy!
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