Quinoa Stuffed Sweet Potato

Ingredients

• 0.25 cup cranberry
• 1 tbsp dukka
• 2 cup kale
• 2 tbsp greek yoghurt
• 1 onion
• 1 cup quinoa
• 4 sweet potatoes
• 2 tbsp olive oil
• 0.5 cup slivered almond
• 2 cup vegetable stock

Method

1. 1.

   Bake: the sweet potatoes in a 350℉ oven for 40 minutes to 1 hour or until fork tender. Remove and let cool.

2. 2.

   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.

3. 3.

   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.

4. 4.

   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.

5. 5.

   Fill: each potato shell with the quinoa filling and bake in a 350 degree oven for twenty minutes or until warm. Serve immediately.

6. 6.

   Serve: topped with drizzle of natural yoghurt and sprinkle of dukka.