Quinoa-Stuffed Sweet Potatoes

Have I ever been told you that the days immediately following Christmas are among my least favorites of the entire year?

The days were not happy. The tree is taken down. All the presents have been opened. The sky is grey (at least in my world). You leave with your family’s cookies.

Okay, I think I have matured since 13. Not much, but a little.

After Christmas, I can look forward to so many things. New Year’s Eve is a great time to make new resolutions and celebrate the coming year. ).

You can look back at the past year, plan for the future, and create a vision of what you want to accomplish. This is just plain exciting to me.

What else can you do to be excited? Sweet potatoes. Sweet potatoes with Quinoa, Mexican toppings, and other Mexican ingredients. Join the party.

This recipe requires only ten basic ingredients. (Add or remove a topping). It’s healthy and gluten-free.

It’s also a great way to replenish your body after a week with less than nutritious food.



  • Four medium sweet potatoes (well rinsed // Organic when possible).
  • 3/4 cup white Quinoa, dried (very well rinsed and drained*).
  • 1 1/4 cups of water
  • Add more cumin and sea salt to taste.
  • Juice 1/2 medium lime (1 tbsp or about 15 ml from a half lime)
  • 1/4 cup red onions, sliced
  • 1/4 cup salsa of your choice
  • Tortilla chips, crushed (optional)
  • Toasted pepitas (pumpkin seeds // optional)


  • Avocados are small, ripe fruits.
  • 1 cup chopped cilantro
  • Juice 3-4 small lemons (3-4 small lemons will yield about 7 Tbsp or 105ml).
  • Add 2 tbsp of olive or avocado oil to the water (optional; add creaminess or more water).
  • Add more cumin and sea salt to taste.
  • Sweetener of your choice (such as maple syrup or Agave nectar).
  • Use 2-3 tablespoons of water to thin.


  • Preheat oven to 400 degrees F. To allow steam to escape, poke a few holes in the sweet potatoes with a sharp blade.
  • Bake sweet potatoes on the oven rack for 45 minutes to 1 hour or until they are tender. The time will vary depending on the size of the potato.
  • Heat a small pan over medium heat. Once the Quinoa has been rinsed, toast it for 3 to 5 minutes or until water is absorbed and the Quinoa smells a little toasted.
  • Bring water to a boil, add a pinch or two of sea salt and lime juice. Reduce heat and cover. Cook Quinoa for 15-20 minutes or until liquid has been absorbed. For more tips, read the helpful article by Food52.
  • Remove the Quinoa and season it with another healthy pinch of sea salt and 1/4 teaspoon of ground cumin. (Amounts, as written in the original recipe //, adjust for changes to batch size). Stir well, add seasonings to taste, and cover the Quinoa.
  • Add all ingredients except water to a Blender or Food Processor and blend. Only add enough water to make the dressing combine. Scrape sides as necessary.
  • Add more salt, lime, cumin, or sugar as needed. Set aside.
  • Add any additional toppings, such as cilantro, chopped onion, or crushed tortilla chips.
  • Serve baked potatoes by gently pressing in both ends of the potato to make room for toppings. Fill each potato with 1 Tbsp of salsa and 1/4 to 1/2 cup of cooked Quinoa.
  • Add a generous drizzle of avocado-cilantro and other toppings to taste (my favorites are hot sauce, extra cilantro, and tortilla chips). Fresh is best, but leftovers can be stored in the fridge for up to two days.

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